Pot Roasted Mutton

Specialties: brown color, fresh flavor. Raw material: lamb Seasoning: green onion, ginger, licorice, sesame leaves, pepper, tangerine peel, cinnamon, grit, anise, salt, cooking wine, soy sauce, sugar, sesame oil, water starch, sugar color Method: 1, wash the mutton, cut it into large pieces, put it into a pressure cooker, and then put in the onion, ginger, garlic, cooking wine, sugar, soy sauce, salt, all the spices in the seasoning in a bag with a cloth bag in a package into a pot, and press it to cook; 2, put the mutton Remove, put on a plate, sprinkle dry starch; 3, sit in a pot on the fire pour oil, to 5 mature when the lamb into the frying pan fried golden brown when you can get out of the pot, change the knife sprinkled with pepper salt can be eaten.

Halal braised beef

Features: Northern Hui Halal dishes, the color of the dish crimson beef soft, juicy and thick, have a complementary spleen and stomach, benefit blood, strong sinews effect. [5] Ingredients: 500 grams of beef, 20 grams of spicy bean paste, seasoning: ginger, wine, soy sauce 25 grams each. Method: 1, beef cut into pieces, blanch in hot water and fished out. 2, in the frying pan will be onion and ginger burst incense, and then add spicy bean paste, and then into the beef block stir-fry and add soy sauce, sugar and pepper, cooking wine, monosodium glutamate and star anise, and finally add the water soaked over the beef, cook slowly over low heat until the juice is thick, the meat is crispy and fragrant can be.

Stewed lamb

Raw materials: 500 grams of lamb, 25 grams of green onions, a little clear radish, 25 grams of parsley Seasoning: monosodium glutamate, salt, ginger, vinegar, pepper in moderation, 5 grams of sesame oil. Method: 1, mutton chopped into 2.5 cm square block, will be broken with a knife, part of the onion shredded, part of the cut; clear radish cut in half; 2, mutton blanch with boiling water to remove blood stains, poured into ceramic pots, add ginger, scallion, radish, boiled water (in order to have no more than mutton as a limit), and then placed in the pot on the small iron rack, the pot with an appropriate amount of water (pots of the lower part of the water should be run), cover the lid tightly, burned until the meat rotten skimmed off the Floating oil, fishing off the onion, ginger, radish, eat with shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.

Roasted leg of lamb

Raw materials: 1 leg of lamb, cucumber slices 50 grams, burn bait block 12 Seasoning: green onions, sesame oil Method: 1, leg of lamb on both sides of the meat thickness of the tie more than 10 holes in the seasoning in the marinade for 1 hour into the baking dish. 2, baked on a small fire until golden brown when removed, sprinkle a little sesame oil, with cucumber, burn bait block, green onions on the table together that is.

Gansu chicken

Raw materials: chicken according to the bone section into 1 (wings two in the middle section chopped into four pieces, thighs two in the middle section chopped into four pieces, bone chicken breast chopped into four pieces, chicken backbone a piece of), 3 peppers, asparagus, seasoning: rice vinegar, a little salt to do: 1, sit on a spoon on the fire, put the sesame oil is hot, into the large spices, scallion segments, ginger, garlic fried to the aroma; 2, into the chicken stir-fried to no blood, pour into the soaked rice vinegar, chili, upside down, cover a little stew, and then into the cooking wine, salt, soup, simmering through the micro-fire; 3, move to the high fire, put the asparagus, green pepper, monosodium glutamate juice, upside down, dripping into the sesame oil that is completed.

It is like honey

Raw materials: 150 grams of net lamb tenderloin seasoning: 40 grams of sugar, 5 grams of sweet sauce, soy sauce 10 grams of vinegar, wine, 3 grams of wet starch 25 grams of ginger juice, 1 gram of sugar color, 60 grams of sesame oil, 500 grams of peanut oil. Method: 1, mutton cut into long 3 cm, 2 cm wide slices, with sweet noodle sauce, 15 grams of wet starch grabbed ginger juice, sugar color, soy sauce, vinegar, cooking wine, sugar, wet starch 10 grams of thickening sauce. 2, peanut oil burned to seventy percent heat, put into the paste of mutton slices quickly scattered, to be slices of meat to white when the oil filtration. 3, will be placed on the fire frying pan, put the sesame oil is hot, poured into the slippery good slices of meat and thickening sauce, fast! Stir-fry to make the meat coated with gravy, drizzle with sesame oil can be.

Beef stewed in sauce

Raw material: fresh beef Seasoning 1: Tianjin sweet noodle sauce, soy sauce, sugar, salt Seasoning 2: cloves, sand nuts, fennel, cinnamon, cumin, cumin, pepper, pepper, Angelica dahurica, dry ginger, nutmeg, orange peel, edamame Method: 1. Cut the beef into 3cm cubes and rinse well. 2. Put tianjin sweet noodle sauce, soy sauce, sugar, meat pieces, put cold water and mix well; boil on high heat, skim off the floating foam, impurities in order to deodorize, deodorant, color. 3 . Put seasoning (cloves, sand nuts, aniseed, cinnamon, ginger, cumin, pepper, pepper, dahurica, dry ginger, nutmeg, orange peel, tempeh) boiled for 2 hours, add salt to taste. Pressure cooker for 20 minutes.