material

Sheep hind leg meat 1000g, 2 carrots, 2 white radishes 1 2g, hot sauce 120g, 3 dried peppers, white pepper 1 teaspoon (5g), 2 teaspoons of aniseed (10g) and cinnamon/cinnamon. Lycium barbarum 1 tablespoon (15g), 2 teaspoons of salt (10g), chicken essence 1 teaspoon (5g), 4 teaspoons of minced garlic (60g), 50g of red dates, 50g of ginger slices, 50g of green onions, 3 tsaoko, 2 slices of fragrant leaves, and raw.

method of work

1, wash the hind leg meat of sheep and cut it into 2.5cm cubes. Peel carrots and white radishes and cut them into hob blocks.

2. Put a proper amount of water into the pot, boil it, then put the mutton pieces into the pot for 2 minutes (in order to let the blood and blood foam separate out), remove them and rinse them repeatedly with clean hot water, and control the moisture.

3. Heat the oil in the pot with high fire. When it is 70% hot, add the green onion, minced garlic and ginger slices to saute, then add the cooked mutton, cook the cooking wine, stir-fry for 3 minutes, then quickly add the Chili sauce and light soy sauce, and stir-fry the mutton to the highest color.

4. Move the stir-fried mutton into a casserole, add aniseed, cinnamon, Amomum tsaoko, fragrant leaves and water that has not reached the mutton, boil it with medium heat, and skim off the floating foam.

5. Add salt, white pepper, carrot, white radish, red dates and medlar, cover and simmer for 50 minutes.

Braised mutton with spicy sauce

material

2 Jin of mutton? Half a radish? Carrots 1 root? Five cloves of garlic? Ginger 1 piece? Onion 1 knot? 20 dried peppers? 20 peppers? 2 star anise? Amomum tsaoko 1 piece (if not, don't let it go)? 3 pieces of fragrant leaves? Cinnamon 1 small pieces? Seasoning: cooking wine 1 tbsp (15ml) 4 tbsps (60g) of Fulinmen flavor lobster sauce? Soy sauce 1 tablespoon (15ml) 2 tablespoons (30ml) soy sauce? Rice vinegar 1 teaspoon (5ml) sugar 1 teaspoon (5g)

method of work

1) Wash the mutton and cut it into 3cm pieces. Peel white radish and carrot and cut them into pieces the size of mutton. Pat garlic with a knife, peel ginger and cut into pieces, and cut green onions into sections for later use.

2) Put Zanthoxylum bungeanum, Illicium verum, Amomum Tsaoko, Cinnamomum cassia and Cinnamomum cassia into a seasoning bag or box.

3) Pour clear water into the pot, heat it to boiling with strong fire, put the mutton pieces in, cook for about 2 minutes, skim off the floating foam, take out the mutton and rinse the foam on the meat surface with clear water. Pour the water out of the pot. No. (At this point, boil a pot of boiling water)

4) Pour oil into the pot, when the fire is heated to 70% heat, add garlic, green onions, ginger slices and dried peppers, stir-fry until fragrant, then pour mutton, pour cooking wine, then add lobster sauce, soy sauce, rice vinegar and white sugar, stir-fry evenly, so that each piece of meat can be evenly colored.

5) Pour boiling water (not cold water) into the pot, and the height of water is three times that of meat noodles. Then even the soup with meat, change a pot, soup pot casserole can be. After the soup is heated to boil again, skim off the floating foam with a spoon and put it into a packet (

6) Then add the radish pieces, do not cover, and continue to stew for 15 minutes. Taste the soup and meat. If it is not salty enough, add a little salt to taste.

Braised mutton in casserole

material

900g of leg of lamb with skin, 40g of onion, 70g of ginger, 25ml of soy sauce, 25ml of soy sauce, 3 tablespoons of sugar, 60ml of yellow rice wine, 2 grains of water and star anise.

method of work

1) Wash and blanch the leg of lamb with skin;

2) Stir-fry the onion and ginger slices, stir-fry the mutton for several times,

3) Put the leg of lamb into a pot, add yellow wine, star anise and boiling water, skim off the floating foam after boiling with high fire, and then turn to medium-low fire for about 3 hours until it is crisp and rotten;

4) Add soy sauce and sugar, and continue to simmer for about 30 minutes with medium and small fire. Turn the fire slightly until the soup is thick. You can add some green garlic when eating.