(2) The production of "roast mutton" is also applicable to other parts of the whole sheep, namely: head, neck, hooves, belly, intestines, liver, lungs, heart, joints, etc. However, the head, hooves and "scorpions" do not need to be fried. If they are served at the same time, it will be "roasted whole sheep".

(3) If you use the roasted mutton soup and add a few pieces of roasted mutton and a few fresh peppercorns (put the fresh peppercorns in a sealed jar and soak them in sesame oil) to mix with noodles and eat them, follow the diet in Beijing. According to custom, this dish is usually on the market in the second month of the lunar calendar every year and goes out in August or September.

(4) This dish is golden in color. It is best to eat biscuits and wine.

Recipe editor

Delicious mutton

Delicious mutton (19 photos)

Mutton....5000 grams of spices.... .25 grams of mushroom...120 grams of yellow sauce...700 grams of medicinal ingredients...20 grams of black sauce...50 grams of rock sugar...2.5 grams of onion and ginger... 25 grams of refined salt...100 grams of sesame oil...1000 grams

(1) Make soup: Place the iron pot on a high fire, add 7500 grams of water, and add the yellow sauce. Stir the black thin sauce and refined salt evenly. When it is about to boil, skim off the foam and dregs. Simmer for 20 minutes to make the sauce. Strain it into a basin with a fine cloth bag and set aside.

(2) Tight meat: Wash the mutton, soak it in water for 20 to 40 minutes, drain the water, and cut it into 33 cm square pieces. Put 2500 grams of miso soup into the pot, add green onions, ginger, rock sugar and spices, bring to a boil over high heat, and add the mutton piece by piece. Cook for 15 minutes, turn the meat over and cook for another 5 minutes. Remove when the meat is firm.

(3) Cook meat: In a soup pot with meat tightly, first place broken bones at the bottom, and then sprinkle in half of the medicinal ingredients. Place the old meat on the bottom and the tender meat on top. Then, sprinkle the remaining half of the medicinal ingredients, cover the meat with a bamboo board, and put a basin of water on the board to press the meat tightly. After boiling over high heat, add the remaining miso soup into the pot in batches and cook for 30 minutes to check whether the soup tastes suitable. The soup is too bland, so add salt as needed. Then, continue to cook on high heat for 30 minutes, then switch to low heat.

(4) Simmer the meat: After simmering for 3 hours over low heat, pour in the mushroom soup (soak the mushrooms in 250 grams of cold water for 24 hours), and then bring to the boil. After the mutton comes out of the pot, dry the surface moisture and wait for frying.

(5) Fried meat: Place the wok on a high fire, pour in sesame oil, and when it is about to smoke, add the mutton piece by piece. Cook both sides thoroughly and eat as you go. .

Technology key editor

1. Use Beikou wethers from Inner Mongolia for mutton, choose waist nest recipe, rack and neck.

2. When tightening the meat, the skin is facing down to prevent it from being mushy. You have to wait for the soup to boil before each piece is put in so that it doesn’t smell fishy. The heat cannot be insufficient.

3. When the meat is first fried, white bubbles will appear on all sides. Fry for about 10 minutes until all white bubbles appear on the meat surface, which is when it is thoroughly fried.

[1-4]

Nutritional value editor

Mutton has a warming and tonic effect and is best eaten in winter. However, mutton is warm in nature and can easily cause internal heat if eaten regularly. Method 1:

First, use fresh mutton and tail mutton fat and cut it into thumb-sized pieces of meat about 3 square centimeters square. It is best if each piece is thin and fat. Then they are fat and thin, and skewered one by one on a special iron drill. Each skewer has about six or seven pieces of meat.

While grilling over coal fire, use a fan to fan the fire. Sprinkle with refined salt, chili powder, cumin powder and other seasonings. Wait for about 3 to 5 minutes until one side turns red. Use the same method to turn it over. Grill the other side, flip it up and down for a few minutes, then brush both sides with sesame oil and serve. You can also soak the skewered meat in a paste prepared with white flour, eggs, seasonings and salt for a while and then bake it. You can eat it as you bake it. It is tender, delicious and nutritious.

Add seasonings to the soy sauce and mix well, then brush the soy sauce on the meat as it grills. The iron drill used for grilling mutton skewers is 30 centimeters long and has a wooden handle at one end. In the past, the skewers used for making skewered barbecue were wooden skewers cut from thin strips of red willow. This original wooden drill is not easy to see anymore. After the meat is threaded, they are placed evenly and densely on a trough-shaped iron barbecue stove burning anthracite. The iron trough is divided into upper and lower layers, with a hole-shaped partition in the middle, and anthracite is used as fuel.

Method 2:

1) Slice the mutton first

2) Heat the iron pot (note: do not add oil)

Roast mutton

Roast mutton

3) Put the meat slices into the pot and stir-fry until 7 minutes cooked. The purpose is to remove the moisture from the mutton and tighten the mutton.

4) Take out the meat slices and pour out the water in the pot.

5) Wash the pot, wipe it dry, turn on the heat, pour in a little oil, when it is 7 minutes hot, add the meat slices and stir-fry for a few times.

6) Immediately add cumin and chili powder, then stir-fry for 20 seconds and add salt. Stir fry a few more times and it's ready to serve. Don't fry it for too long, otherwise the meat will become too old and become inedible.