Ingredients for braised mutton: 500 grams of lamb ribs, 20 grams of carrots, 50 grams of green garlic, 30 grams of soybean oil, 30 grams of white wine, 40 grams of Shaoxing wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger slices

Gram, 4 star anise Production process: 1. Cutting: Wash the lamb rib meat and cut it into 4 cm square pieces.

Put it into a pot, add an appropriate amount of water, add a little green onion slices, ginger slices, and white wine, bring to a boil, blanch for about 1 minute, then take it out and wash it in clean water.

Wash the carrots and cut into slices.

2. Cooking: Heat the wok, add soybean oil and stir-fry the soybean oil until fragrant. Add the mutton and stir-fry, then add Shaoxing wine and sugar and stir-fry for 1 minute.

Characteristics: This dish is a famous dish in the Central Plains of China. Mutton is rich in nutrients. As long as it is cooked properly, its smell can be removed and its deliciousness can be preserved.

The vegetable soup has delicious meat, ruddy color and rich aroma. It is a good dish to accompany food and wine.

And it is rich in nutrients, nourishing and fitness.

Ingredients for braised mutton pot: 1: Mutton (choose according to personal preference, I like to eat lamb legs and necks) 2: Carrots 3: Celery 4: Coriander Seasoning: 1: Salt (appropriate amount) 2: Tomato sauce (appropriate amount) 3:

MSG (depends on personal preference) 5: Chicken essence 6: Appropriate amount of chili pepper (I once saw someone’s recipe using chili sauce, which is half a spoonful of their home chili sauce) 6: 3-5 garlic cloves Method: 1: Mutton

Chop into pieces (the size depends on the individual) and cut the carrots into pieces with a hob.

Cut celery into sections, cut coriander into sections.

2: Blanch the mutton in hot water (mutton must be blanched in hot water). Drain the blanched water and keep it until the floating residue is removed.

3: Heat oil in a pot, add garlic, add blanched mutton and sauté until fragrant, add carrots, tomato paste and chili, add salt, chicken essence, add mutton blanching water, cover the pot and simmer.

(You can also simmer it in the pot after choking it in the pot) 4: Simmer the mutton until it can be penetrated with a chopstick.

Simmer the celery for 3 minutes, then sprinkle with cilantro when serving to the table.

Pot-roasted mutton Ingredients: mutton.

Accessories: scallions, ginger slices, licorice, bay leaves, pepper, tangerine peel, cinnamon, star anise.

Seasonings: salt, cooking wine, soy sauce, sugar, water starch, edible oil Method: 1. Wash the mutton, cut into large pieces, put into a pressure cooker, then add green onions, ginger slices, licorice, bay leaves, and peppercorns in sequence

, tangerine peel, cinnamon, star anise, cooking wine, sugar, soy sauce, salt, wrap all the seasoning ingredients in a cloth bag and put them into the pot, press until cooked; 2. Take out the mutton, place it on a plate, and sprinkle with dry starch;

3. Set the pot on fire and pour in the oil. When the oil is cooked, put the mutton into the pot. When it turns golden brown, take it out of the pot. Sprinkle the mutton with salt and pepper and serve on a plate.

Lamb stew: The main ingredient is 500 grams of goat rib meat.

Accessories: 5 grams of shredded green garlic, 15 grams of onion knots, 5 grams of ginger slices, 15 grams of Shaoxing wine, and 12 grams of salt.

Preparation method ① Wash the goat rib meat, cut it into about 3.5 cm square pieces, put it in a cold water pot, boil it over low heat, drain off the smell and blood foam, take it out and wash it with cold water.

②Put the mutton into a casserole, pour water to submerge the mutton pieces, add green onions and ginger slices, bring to a boil over high heat, add Shaoxing wine, cover and use low or low heat to keep the soup in the pot simmering.

rolling state.

Stew for about 2 hours, add refined salt, continue simmering until the mutton is crispy, remove the green onions and ginger slices, sprinkle in shredded green garlic, and serve in the casserole.

Ingredients for vinegar-braised mutton: 250 grams of mutton, 15 grams of magnolia slices, 15 grams of vinegar, 60 grams of soy sauce, 25 grams of peanut oil, 10 grams of starch, a little each of onion, ginger, and garlic.

Method: Cut the lean and tender mutton into thin slices, blanch it quickly in boiling water, and remove the water.

Use hot oil to slick the mutton slices to keep them tender, strain out the oil, then add onions, ginger, garlic, vinegar and mutton slices with a small amount of base oil, stir-fry a few times to draw out the juice.

Ragu meat raw materials: 1.5 kilograms of mutton, 500 grams of potatoes, 250 grams of carrots, 200 grams of tomatoes, 50 grams of flour, 150 grams of onions, 50 grams of green peppers, 50 grams of celery, 250 grams of eggplant, 20 grams of lentils, and 25 grams of dried chilies.

, 2 bay leaves, a little pepper powder.

Method: Cut the mutton into pieces, sprinkle with salt and pepper, and mix well.

Fry the mutton until it is browned and put it in a pot, add bay leaves, dried chili peppers, salt, and an appropriate amount of water to simmer.

Cut onions, tomatoes, carrots, potatoes, green peppers, and eggplants into pieces; cut celery and lentils into sections and blanch them in boiling water and set aside.