Ingredients: goat and mutton 10 kg, noodle salt 1 kg, soy sauce 3 kg, noodle sauce 2 kg, cooking wine 3 kg, good soy sauce 1 kg, monosodium glutamate 2 kg, green onion half a catty, Jiang Mo 5 kg, pepper 1 kg, aniseed 2 kg, fennel 5 yuan, monosodium glutamate 2 kg.
1. First put the mutton into the basin, wash it with warm water and put it on the vegetable pier, cut the walnut pieces into the basin with a knife, rinse the blood, and control to dry for later use.
2. Put the wok on the fire, add a proper amount of chopped sheep oil, and refine the sheep oil on medium fire. When the oil is heated to 7-8 layers, stir-fry chopped green onion, Jiang Mo and fennel in a wok. When it becomes fragrant, add the batter. When the batter is fragrant and sticky, stir-fry the mutton with controlled drying, and then add the surface salt, soy sauce, soy sauce and soy sauce. When the meat is crispy and juicy, cover the pot and simmer for half an hour. After 30 minutes, turn off the fire when the rotten gravy is red and thick. Pour the meat with juice into a basin, add the soup and mix with the meat, and sprinkle with chopped green onion.
Exercise 2
600g of mutton, 2 onions, 5 slices of ginger, garlic 10 petal, braised mutton 1 package, salt 1 tablespoon, rice wine 1 tablespoon, and 2 tablespoons of oil.
2 practice
1. marinated bag, water 1500cc and rice wine are soaked together for 20 minutes. Wash onion and cut into long sections, pat garlic evenly for later use.
2. Wash the mutton and cut into pieces. Put onion slices and ginger slices into a pot, boil the water, add mutton slices, blanch them, take them out, soak them in cold water, take them out and drain them for later use.
3. Heat the pan, pour in 2 teaspoons of oil, add garlic and stir-fry until fragrant, then pour in mutton pieces, salt, rice wine and 1 marinade, bring to a boil, and marinate for about 1 hour for 30 minutes. It can be tested with chopsticks, and if it can penetrate mutton, it will be finished.
Wash the bought mutton, control the moisture, remove the fascia and cut it into small pieces for later use. When the oil is 70% to 80% hot, put the oil in the wok, pour in the mutton, turn it with a shovel until the mutton becomes discolored, and then add the "onion-accompanied" noodle sauce, sweet noodle sauce or dried yellow sauce to adjust it (because the noodle sauce sold in the market is relatively thin and thick, about three kilograms of mutton is a spoonful of sauce, without which it is not delicious, so you can slowly explore). Stir well and add ginger, star anise and other usual stewed seasonings. At this time, there are mutton, sauce and seasoning in the pot, so it should be turned constantly to prevent it from sticking to the pot until most of the flour paste in the oil is subcontracted to the mutton and the oil becomes clear. Add the right amount of salt at this time or add it when eating. Pour the prepared mutton marinade into the container for later use. Because meat is isolated from the air by oil, it is not suitable for deterioration in winter or summer. When the marinade is ready, you can eat noodles and soup noodles, add some garlic sprouts, coriander and green onions. That's cool!
It refers to all kinds of mutton gravy, and everyone should pay attention when making mutton gravy. Although this mutton gravy is said to be made of oil, you should not put too much oil. Too much oil is not good for your health. Eating too much oil is easy to gain weight, and high fat is easy to get sick. Avoid being too salty when making mutton gravy, but pay attention to the taste, and put some chopped green onion as decoration when holding the pot.