Materials: mutton (lamb belly, fat: lean about 1:2 ~ 3), salt, pepper, green onion, ginger.
1, material processing: lamb cut into pieces, scallions cut into pieces, ginger slices, pepper into the seasoning box (if you are not afraid of numbness, or willing to manually fishing pepper, omit this step can also be).
2, blanching: Prepare a pot of cold water, under the lamb block, cook until boiling, fish out.
3, stew meat: another pot of water, water boiling under the mutton, onions, ginger, pepper, small fire stew for ten minutes.
4, add salt, cook until cooked out of the pot.
5, eat it.
Salt frying mutton is a famous dish of Yuyu, mutton in the feast is an indispensable hard dish
Yuyu salt frying mutton, only salt, onion stir fry seasoning, the rest of the seasoning is not used, to maximize the maintenance of mutton original flavor
Choose to take the ribbed forelegs is the most appropriate but, because mutton forelegs are fat, the back of the faggot
Salt frying mutton
Salt frying mutton
Ingredients:
Lamb, chopped into small pieces, 2 pounds
Salt, a lot
Scallions, 2, chopped
Peppercorns, 10-20
Dried chili peppers, 5-6
Methods:
Step 1: Rinse the lamb, add cold water to a pot, and wait for the temperature of the water to reach 70 degrees, then put in all the water. 70 degrees, add all the lamb, force the blood out
step2: Fish out the lamb, use ice water to cool the lamb, let it sit for 2 minutes, let the meat tighten a little. Then drain the water and fry it later.
step3: in the drained water, cut the minced shallots
step4: frying pan pour wide oil, medium heat oil hot, put the minced shallots, peppercorns, stir-fry for 30 seconds to pour in all the lamb, turn on the high heat, keep stirring to prevent sticking to the pan, and so on the mutton to change color
step5: pour water in the pot, the water level is about to the middle of the pot in the upper part of the mutton, put the dry chili peppers, cover the lid of the pot, high fire! Simmer, 5-6 minutes to turn once to prevent sticking to the pot, until the water boils with a leaky spoon to fish out the pepper shells, waiting for the collection of juice (if the salinity of the satisfaction of the pot, if not satisfied with the addition of salt)