Exercise 1
material
Mutton with bone.
working methods
1. Wash the mutton.
2. Add cold water, boil over high fire, continue to cook for 5 minutes, fully remove the blood foam, take out the mutton, and wash off the impurities and floating foam on the surface of the flesh and blood with hot water.
3. Add unheated hot water, boil over high fire, and carefully skim off the floating foam.
4. Add cooking wine, ginger and pepper, and simmer slowly.
5. Cook until chopsticks can be easily inserted and the meat is cooked and rotten. After the broth is separated, put the mutton on a plate and add salt, Chili noodles or salt and pepper.
Exercise 2
material
400g of mutton, 9g of fresh ginger slices, 0.06g of pepper, 6.5g of salt, dried ginger 1 g, water, oil, coriander and sesame oil.
working methods
1. Cut the mutton into pieces and put it in water to wash away the blood stains and sheep oil attached to the surface.
2. Then put the meat in a big soup pot, add cold water, and the water will overflow the mutton and boil without any seasoning.
When water boils, there will be a lot. The scum floating on the surface of the soup must be completely removed with a spoon, otherwise the cooked mutton soup will not only turn gray in color, but also taste much worse.
4. At the same time, prepare a non-woven bag, put fresh ginger slices, pepper and dried ginger in it, and add salt.
5. Put the steamed buns in the boiled mutton soup and stew for 90 minutes.
Finally, I saw that the soup was white and the mutton was soft, rotten and tender. I opened the lid to collect the soup. After the fire lasts for 3 minutes, I can turn off the fire and eat it immediately.
Exercise 3
material
2 kg of boned lamb loin, 5 yuan with coriander, 5 yuan with onion, 3 yuan with ginger, 2 yuan with minced garlic, 2 yuan with star anise, 2 yuan with pepper cinnamon, fennel 1 yuan, pepper 1 yuan, vinegar 1.2 yuan, Shaoxing wine 1 yuan, monosodium glutamate 2 yuan, refined salt/kloc.
working methods
1. Cut the lamb loin into pieces two inches long and five minutes wide, and wash it with water. Wash and disinfect coriander and cut it in half. Onions, San Qian, cut into inch-long pieces and chopped at 2 cents.
2. Add chopped green onion, minced garlic and coriander. Soy sauce, monosodium glutamate, pepper, sesame oil, Chili oil and other paired seasoning juice.
3. Pour 2 kg of water into the pot, add the mutton to boil, skim off the floating foam, remove the meat and wash it. Then, change three Jin of water to boil, and add mutton, aniseed, pepper, fennel, cinnamon, onion, ginger, Shaoxing wine and refined salt. After the soup is boiled again, cover the pot and cook over low heat until the meat is rotten. Take out the meat, put it on a plate and dip it in the sauce.
Practice 4
material
Mutton (lean meat)1000g, pepper 5g, fennel seed 5g, star anise 3g, cinnamon 3g, almond 7g, dried tangerine peel 5g, sesame sauce 20g, fermented milk 20g, chives 50g, soy sauce10g, vinegar 20g and onion10g.
working methods
1. Put sesame sauce, bean curd, pickled chives, soy sauce, vinegar, chopped green onion, garlic paste, Chili oil, etc. Put it in a small bowl and mix well.
2. After slaughter, cut the viscera, head, tail and limbs of the goat into chunks of about 65,438+0 kg, put them in a boiling pot, add spices such as pepper, fennel, star anise, cinnamon, almond and dried tangerine peel, cover the pot and stew until the bones of the goat shake and the flesh and blood are separated.
3. Grab the mutton by hand and dip it in the prepared seasoning.
Practice 5
material
Lamb chop1000g, onion 50g, onion 30g, soy sauce10ml, salt 5ml, cooking wine15ml, sugar 3g, Jamlom pepper and Jamlom cumin.
working methods
1. Get all the materials ready.
2. Wash the green onions and cut them into long sections.
3. Wash the onion and cut it into small pieces.
4. Wash the lamb chops and cut them into small pieces.
5. Put the sheep in a cold water pot, and add the clear water, pepper and Jamlom onion that overflowed the lamb chops.
6. Bring the fire to a boil, skim off the floating foam, change to medium and small fire, and stew for about 40 minutes.
7. Take out the spare.
8. Wash pepper and cumin with clear water, remove and drain for later use.
9. Add hot oil to the hot pot. When the oil is hot, add onion slices and onion granules and stir-fry until fragrant.
10. Add the lamb chops and fry them on low heat until both sides are a little burnt.
1 1. Add cumin, pour in cooking wine and stir-fry until you smell cumin.
12. Add Jamlom sugar, soy sauce and soy sauce, stir well, add Xiao Xushui or mutton soup, cover the pot and stew for about 15 minutes.
13. Finally, add Jamlom salt according to personal taste, stir-fry evenly and serve.