Lamb bones is a traditional dish, many people like to eat lamb bones, simple and easy to do, nutritious and delicious, here to learn how to make lamb bones.
Ingredients
Sheep bones moderate
Pepper moderate
Coriander moderate
Materials wine moderate
Fennel moderate
Guillard moderate
Ginger moderate
Scallion moderate
Methods/Steps
1
Sheep bones cold water Put it in a pot and filter out the foam and impurities after the water boils.
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2
Scoop out and pass through lukewarm water, put into pressure cooker.
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3
Add peppercorns, fennel, cinnamon, ginger and scallions to the pot.
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4
Add a spoonful of salt, cook the meat stock, add cilantro and cooking wine.
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5
Pressure cooker stew for 45 minutes, tender lamb bones are ready.
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6
Summary.
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END
2. Stewed sheep bones are also called stewed sheep scorpionSheep scorpion is generally available in two ways, one is red soup, and the other is a white soup, and I think that the white soup sheep scorpion is more fresh and delicious than the sheep scorpion in red soup. First of all, to prepare ten pounds of sheep's spine, two pounds of sheep's leg bones, the sheep's spine according to the bone joints chopped into blocks, and then the sheep leg bones chopped and folded, and then put together into the pot with hot water, the sheep's fishy flavor and blood stains removed. Put the scalded lamb leg bone on the bottom of the pot, and then put the lamb spine on top of the lamb leg bone, then add water to simmer over high heat, and before the water boils, put the peppercorns, Chinese herbs, grasshoppers, angelica dahuricae, cumin, cumin, incense flakes, meat koupon, and cinnamon into the spice box, and then put the seasonings into the pot with the fresh ginger slices and scallions. After the water inside the pot boils, put chicken essence and a small amount of salt, and then the stove fire is adjusted to reduce the fire stew, about half an hour later, to open the lid of the pot to see, with chopsticks, if it can be tied into the mutton inside, indicating that scorpion has been cooked, at this time, the stove fire is adjusted to a small fire, slowly simmering, about one hour or so, and then adjust the stove fire into a micro-fire, and then simmering for about one hour, it can be eaten. 1.salt in a month. 1. Salt should be put less at the beginning, because if the taste is light, you can add salt again, and if you put too much salt at the beginning, the meat will not be easy to be stewed. 2. Put the lamb shank bone in the pot of stewed lamb scorpion, which can make the flavor of the lamb scorpion, more fresh and fragrant. 3. Stewed lamb chops selection of fresh lamb chops, the soup pot (large) placed on the fire, add cold water, water should be submerged over the meat to some (add how much by the number of grams of lamb chops to determine), into the lamb chops, (lamb chops do not cut into small segments), large fire will boil the water, skimming the top of the floating foam. Stew over medium heat for 5-10 minutes, add a few peppercorns and ginger slices (the purpose is to remove the syrup), change to low heat and simmer for about 1 hour, in fact, if the lamb 40 minutes will be fine. When the ribs are almost done simmering, you need to do some work. Peel 1 green onion, wash and finely chop it, put it in a small pot and set aside. When the meat is stewed, fish out the lamb chops into a large dish, do not turn off the heat, change the heat to high and let the soup boil, put some salt in the small pot with the green onion, ladle some soup in this small pot, take a spoon and stir to let the salt melt by the green onion aroma. Pour the soup evenly over the ribs in this pot. In addition, cut some chopped green onions, put into a few small bowls, add a little salt, pour the broth, you can. The ribs are fragrant and the broth is delicious. Delicious, nourishing.