500 grams of mutton, 400 grams each of raw yam and fresh soup, 15 grams each of wolfberry and Shaoxing wine, appropriate amounts of ginger juice, soy sauce, five-spice powder, monosodium glutamate and green onion.
Preparation method editor
Wash the raw yam, cut into pieces, and put them into a steaming bowl; remove the white membrane from the mutton, wash them, cut them into pieces, and put them into a bowl. , add Shaoxing wine, ginger juice, five-spice powder and soy sauce and mix well to taste. Then arrange them neatly one by one on the raw yam, mix in an appropriate amount of fresh soup, monosodium glutamate, scallion knots and mutton juice, pour it into the boiling water cage built in the steaming bowl, steam for 1 hour and 30 minutes, and when it is rotten, Sprinkle in the wolfberry, take out and serve after 5 minutes.
Ingredients: Lamb (with bones), flour. Green onions. Fresh ginger, coriander, refined salt, monosodium glutamate, peppercorns and aniseed oil, vegetable oil.
Preparation method: Chop lamb meat with bones into small pieces, mix with refined salt, monosodium glutamate, peppercorns, aniseed oil and appropriate amount of flour, then put it in a small bowl, top with green onions and fresh ginger, and then Steam in a basket and serve. When eating, you can sprinkle with coriander and serve with dry food steamed buns.
1. Wash the lamb chops and boil them in hot water;
2. Then put half of the pot of water in the pot, add garlic granules, half of the green onions and ginger in the water. , dangshen, wolfberry, radish, bring to a boil;
3. Place radish slices in the steamer, place the lamb chops evenly spread with salt on top, and sprinkle the other half of the green onions, ginger slices and minced ginger , wolfberry, put it in the pot and steam it over high heat for one hour;
4. For the last fifteen minutes, put the longan on the lamb chops and steam them together.
Production Tips Editor
1. Do not pour out the water below after cooking. It is a very fresh soup. There is no need to add salt, because the salt on the mutton in the steamer will seep into it. Go down;
2. Prepare the seasoning dish (salt, cumin powder, pepper powder, Sichuan pepper powder) to dip into and drink the soup.
500g mutton (lean)
Accessories: 200g white radish
Seasoning: 15g cooking wine, 15g ginger, 2g pepper, 15g salt , 2 grams of MSG
Steps:
1. Rinse the mutton repeatedly to remove the blood, blanch it in boiling water and then wash;
2. Cut the radish into small pieces A note;
3. Put the mutton into a clean pot and add water, put the pot on a high fire and bring to a boil;
4. Beat off the foam, add ginger and cooking wine , Sichuan peppercorns, move to low heat and simmer until cooked;
5. Remove the meat and change it into medium strips, then put it into the pot, and add the radish at the same time and simmer until the meat is soft;
6. Remove the ginger and Sichuan peppercorns, add salt and MSG, bring to the pot, and put into a container.
Method 2
Ingredients: 1500g bone-in mutton
Accessories: appropriate amount of onion, ginger, salt, vinegar, 1 coriander, 2 star anise
p>Steps:
1. Soak the bone-in mutton for a while;
2. Remove the blood, wash it, and separate the bones and meat from the bone-in mutton;
3. Cut green onion into long sections and slice ginger;
4. Mince green onion and mince coriander;
5. Fill the pot with water and cook the chopped lamb bones. Half an hour;
6. Skim off the foam;
7. Pour in the mutton;
8. Add star anise, scallions and ginger slices;
9. After boiling, skim the foam and add salt to taste. When drinking, sprinkle with chopped green onions, coriander and vinegar.
Tips: Soak the mutton in cold water for a while, and change the water every once in a while, which can effectively remove the smell.
Editing of Production Tips
1. The blood of the mutton should be rinsed away, and the stew should not be stewed over high heat, otherwise the color of the soup will be different;
2. Water should be added at once. Enough, do not add water in the middle;
3. Do not add radish too early, otherwise the soup will taste bad