Production steps

1, the mutton chopped into 2.5 cm square pieces, ginger broken with a knife, part of the onion shredded, part of the cut section; carrot cut in half;

2, mutton blanch with boiling water to remove the blood stains, poured into the ceramic pots, add ginger, scallions, radish, boiling water (to the limit of no more than mutton), and then put on the pot of a small iron rack, the pot with an appropriate amount of water (the pot of the lower part should be soaked in water), cover the pot tightly and boil until the meat rot skimming floating oil, fishing away, fishing, scented, eat, add shredded onion, scented, and soak in water. part of the pot should be soaked in water), cover the pot tightly, burn until the meat is rotten when skimming floating oil, fishing off the green onions, ginger, radish, eat with shredded green onions, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.

Practice two

Instrument preparation

Lamb brisket 3 pounds, pepper anise, scrape the capsule of the rind, carrots, horseshoes, bamboo cane, etc.

Production steps

1, buy back the lamb brisket in hot water out of the water, the lamb in the dirty things out of the cooking, cooking to the surface of the water after a layer of bubbles floating after the fish up.

2, the drained lamb in a dry pan roasted until the oil, and then picked up, wash the pan. After the above two steps, the lamb will not smell bad.

3, add a little suet into the frying pan, burst the garlic, ginger, scrape the capsule of the peel, red dates, jujube, sesame leaves, peppercorns and star anise.

4, and then put the processed lamb into the frying pan burst, burst incense, pour half a bowl (150ml or so) of white wine.

5, jan after the wine after the mutton will become very fragrant pull.

6, with the curd, the sauce, black bean sauce, peanut sauce, chicken broth mixed with seasoning poured into the pot to simmer!

7, to lamb good flavor, in addition to seasoning, but also add a little rock sugar.

8, in another pot, bamboo cane, radish, horseshoes and jujube cooking broth. Authentic lamb casserole was supposed to put some angelica. With the carrot and horseshoe juice instead, it is more moist. And with the addition of the peel of the scraped capsule, it will not be hot and dry. Stew it in the pot for about an hour and a half.

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Pictures of lamb stewed in different production methods

Note

1. The blood and water of the lamb should be bleached out, and the stew should not be made with a high fire, otherwise the soup color will be poor

2. The water should be mixed with enough at one time, and the water should not be added halfway through the process

3. The radish should not be put into the soup too early, or the soup will taste poor

Practice 3

1. a leg of lamb, chopped pieces, it is best to ask the meat seller chopped a little larger. Two potatoes, one green carrot, two carrots, one white onion, one piece of sauce, peppercorns moderate. It is best to have whole white pepper with stew, I did not buy, only out of the pot with pepper.

2. Sheep legs over boiling water fished into the soup pot, add the right amount of water, add peppercorns moderate (afraid to eat peppercorns can be wrapped in gauze), peppercorns can be very good to remove the fishy flavor of mutton, heating over high heat.

3. The lamb is stewed while the other materials are processed. Onion cut into segments, ginger cut into large pieces and patted, radish potatoes and other peeled and cut into large pieces.

4. Ginger is best patted very crushed, so that the ginger juice can be boiled out, and the soup absorbs the ginger juice will be slightly spicy, both to drive away the cold and good taste.

5. Add all the ingredients to the soup pot, boil over high heat, remove the foam, turn to medium-low heat and slowly boil, at least 1 hour or more.

6. Add salt and white pepper to the pot as appropriate, and parsley.

Eating notes

Nutritional value

Lamb

1. Mutton is warm in nature, and eating mutton often in winter can not only increase the body's heat to ward off the cold, but also increase the digestive enzymes, protect the stomach lining, repair the gastric mucous membrane, help the spleen and stomach to digest, and play a role in the anti-aging;

2. Mutton is rich in nutrients, and it is good for tuberculosis, bronchitis, Asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, weakness and cold, malnutrition, lumbar and knee weakness, impotence and premature ejaculation, as well as all the cold and deficiency diseases are very beneficial; has a tonic kidney and yang, fill the role of deficiency and warming, men are suitable for regular consumption.

Lamb stew

White radish

1. enhance the immune function of the body: radish is rich in vitamin C and trace elements of zinc, which helps to enhance the body's immune function, improve the ability to resist disease;

2. help digestion: radish in the mustard oil can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3. help nutrients The amylase enzyme in radish can decompose starch and fat in food and make them fully absorbed;

4. Cancer prevention and anti-cancer: radish contains lignin, which can increase the vitality of macrophage cells and engulf cancer cells. In addition, radish contains a variety of enzymes that can break down carcinogenic amine nitrite, with anti-cancer effects.