Lamb meat is mostly made from goats from that year or those within one year of age. The main cooking methods are stir-frying, steaming and stewing. Popular in the Hui inhabited areas of Ningxia, Gansu, Qinghai and Xinjiang provinces, it is a special halal delicacy from all over the country. Here are some recipes for braised lamb that I compiled. I hope it will be helpful to everyone!

The specific recipes for braised lamb are as follows:

Recipe for braised lamb:

Ingredients: ① lamb leg, ① onion, ① hand flour, ① potato, ① each red and green pepper, ① grass fruit, ① nutmeg, ③ spoon of cumin, ③ spoon of Sichuan peppercorns, ① star anise, ① piece of cinnamon, ③ slice of Yamano, ② and ③ slice of bay leaf, ① large piece of ginger, ② segment of green onion, ⑤ slice of green onion, ginger and garlic spoon, ① handful of dried red pepper, ② root of green onion, ① tablespoon of Pixian watercress, ③ spoon of yellow soy sauce, light soy sauce, dark soy sauce, appropriate amount of rock sugar, appropriate amount of cooking wine, appropriate amount of black pepper.

Preparation method:

1. Remove the leg of lamb, soak the meat and bones in water for half a day, change the water several times, and soak the blood and water thoroughly

< p> 2. After the water boils in the pot, add mutton, mutton bones, a spoonful of cooking wine, and blanch them

3. Take another pot and add enough boiling water to boil, and take a seasoning bag Add 1 strawberry, 1 nutmeg, 3 tablespoons of cumin, 3 tablespoons of Sichuan peppercorns, 1 star anise, 2 or 3 bay leaves, a piece of cinnamon, 3 slices of Yamano, 1 large piece of ginger, and 2 green onions. , 1 spoon of cooking wine, bring to a boil over high heat

4. After simmering for 2 hours, take out the meat and bones

5. While the meat is cooking, cut the potatoes and boil Cut the pieces into pieces and fry them in oil for a few times until they turn brown.

6. Cut the onions, tear the red and green peppers into small pieces, cut the green garlic sprouts diagonally, roll them into powder by hand and soak them in warm water< /p>

7. Take a wok, pour 3 tablespoons of oil into the pot, and add a tablespoon of Pixian bean paste

8. Stir-fry the red oil over low heat, then add onions, ginger, and garlic slices, stir-fry dry red pepper, add onions and continue to stir-fry

9. Pour in the fished out mutton and mutton bones

10. Add 3 dashes of light soy sauce and 2 dashes of dark soy sauce spoon, 3 spoons of yellow sauce, stir-fry until evenly colored

11. Add the cooked mutton soup to cover all the ingredients, pour in potato cubes, add rock sugar, and bring to a boil

< p> 12. Simmer over low heat for 10 minutes, add the hand-rolled flour and soak it in the soup

13. When the hand-rolled flour becomes soft, add the red and green peppers and stir-fry

14. Add salt, black pepper, green garlic sprouts and take it out of the pot

Recipe for Ningxia steamed lamb:

Ningxia steamed lamb Ningxia steamed lamb. Ningxia lamb is tender and delicious, without any smell. It is best to use the breast and upper backbone parts of the lamb, chop it into rectangular strips, wash it with cold water, place it in a bowl, add ginger, green onions, and garlic; add a few raw peppercorns, and steam for 30 minutes Then put it into a soup plate and serve it with vinegar, garlic juice, salt and other seasonings.

How to cook Gansu Jingyuan lamb:

Gansu Jingyuan lamb Gansu Jingyuan lamb. Jingyuan has a long history of producing mutton. There are images of bighorn sheep and hornless sheep in the Wujiachuan rock paintings of the Neolithic Age. According to "Kangxi Jingyuan Wei Zhi", "In the Tang Dynasty, the ancient Huizhou tributes included specialties such as Jie, felt, sheep, fur and so on." From ancient times to the present, lamb meat has always been highly regarded as a delicacy for Jingyuan people to entertain guests. . Jingyuan lamb is a unique local delicacy. Its characteristics lie in the unique Tan sheep breed, unique growing environment, unique processing methods, and unique medicinal nutritional value. Jingyuan County belongs to the Yellow River impact basin, and the Yellow River runs for 154 kilometers, creating a unique climate environment. Quwu Mountain, Hasi Mountain, and Yuntai Mountain in the territory are rich in water and grass, and the climate is cool. Dozens of kinds of medicinal herbs such as Bupleurum, Ephedra, Motherwort, Dandelion, Scutellaria baicalensis, Platycodon, mint, and licorice grow. The water in the mountains is gurgling and minerals are enriched. Eating herbs and drinking mineral springs at night can change the cell composition of the mutton, making the meat tender and delicious.

Method:

1. Wash the lamb meat, chop it into 4 cm square pieces, add 10 grams of soy sauce, 2 grams of salt, and 10 grams of cooking wine and mix well. Cut the green onion into sections and pat the ginger into pieces.

2. Add 500 grams of vegetable oil to the pot, heat it to 80% heat, add the lamb and fry until dark red, take it out, put the meat in a casserole, add water to submerge the lamb, add 40 grams of soy sauce, Bring amomum villosum, kaempferol, 4 grams of salt, 20 grams of cooking wine, scallions, and ginger to a boil over high heat, simmer over low heat, remove the onion, ginger, amomum villosum, and kaempferol, and add pepper noodles.

3. The lamb meat is fried before braised. Amomum villosum and kaempferol are essential. Do not add too much water. The texture of the finished dish will be soft and tender, the color will be bright, and the aroma will be fragrant.

How to cook lamb in Hexi, Gansu:

Features: The finished dish is soft and rotten, red and shiny, and full of fragrance.

Method: Wash the mutton (lamb with bones) and chop it into 3 cm square pieces; add 25 grams of soy sauce and 15 grams of cooking wine to the lamb pieces, marinate for 10 minutes; use Sichuan peppercorns, cinnamon seeds and sand ginger. Wrap in cloth: tie green onions and pat loose ginger; when the oil in the pot is 60% hot, fry the lamb pieces until brown and take them out; put the fried lamb in a casserole, add water to cover the meat, and add salt , soy sauce, green onion, ginger and seasoning bag, bring to a boil over high heat, move to medium heat and simmer covered for 30 minutes, add pepper noodles and serve.

Production tips: Lamb must be on the bone, so that it tastes delicious after being cooked; when frying lamb, do not over-color it, otherwise it will affect the color of the finished product; due to the deep-frying process, You need to prepare 1000 grams of vegetable oil; when adding seasoning to adjust the color, it should be light rather than dark, so as to prevent the lamb meat from turning black and dark, and the taste will be bitter; this dish pays attention to the original flavor, add an appropriate amount of water when stewing, and the soup will be bland if it is too much. , if the soup is too little, the main ingredients will not be easily cooked through. The finished product shall be soft, rotten, ruddy and shiny.

How to cook Xinjiang lamb:

Lamb is a very unique snack in Xinjiang. Lamb is mainly made of mutton. The cooking method is mainly cooking, and the taste is salty. fresh.

Method: There are two ways to cook meat. One is to cook it in cold water first, and the other is to cook it in boiling water first. No matter which cooking method is used, the blood floating on the soup must be removed. Then add salt when the meat is almost cooked.

How to cook braised lamb in Qinghai:

A unique dish on the plateau. There is generally an asymptote to eating lamb, and it can only be tasted during the spring and autumn lambing periods. Method: Slaughter and peel a lamb that is about 15 days old, wash and cut it into 3-6 cm cubes, stir-fry in a pan, and when the skin and meat are light yellow, add pasta sauce, spicy noodles, ginger powder, pepper powder, refined salt, etc. Stir-fry repeatedly until the meat turns red, add an appropriate amount of cold water, seal the pot and simmer until the water dries and the meat becomes tender. Its meat is tender, spicy and refreshing, dark red in color, fragrant and soft.