Practice one

Making ingredients

Fat lamb two pounds; soy sauce five money; salt one or two; pepper ten grains; scallion segment two; ginger five slices; fennel five money

Making process

Wash and control the dryness of the mutton, cut into small pieces with a straight knife into a pot of boiling water (the best of the casserole) blanch through, fished out of the other pot (casserole is the best) Cold water to boil, add soy sauce (preferably white soy sauce), salt, pepper, scallion, ginger, fennel (wrapped into small packets), then add the meat, change to a small fire stew is complete.

***10 photos

Photos of ingredients for lamb stew

Practice 2

Mutton stewed with Cortex Dulcis

Mutton is hot in nature and has a yang-boosting effect, while Cortex Dulcis is a kidney tonic that relieves the symptoms of lumbar and knee soreness, fatigue and spermatorrhea.

Stewed Mutton

Making Ingredients

Duzhong, Mutton Leg Meat

Production Procedure

1, put Duzhong into a pot to boil out the juice firstly, and wash the mutton and set aside

2, put the mutton in another pot, and put in the right amount of shaoxing wine, soy sauce and water to simmer slowly. Then add the medicinal juice to the stewed lamb and cook until the meat is rotten.

Practice three

Radish stewed lamb

Making ingredients

500 grams of lamb, 1000 grams of radish, 10 grams of peel. 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Production process

Wash the radish, peel and cut into cubes. Wash and cut the lamb into strips or pieces. Chenpi washed, ginger washed and patted, green onion washed and cut into knots. Put the mutton, Chen Pi into the pot with martial arts fire boil, beat off the floating foam, change to a braised fire to cook for half an hour, and then add radish, ginger, green onion, cooking wine, salt, stewed until the radish is cooked, add monosodium glutamate, bowl that is complete.

Note

Mutton stew is a traditional food of northwestern Jin people for thousands of years. But Shanxi Ningwu's mutton stew has another flavor compared to other places. The reason is that there is one more procedure for making it than everywhere else. The method is: the mutton chopped into three pointed pieces, blanch through the pot of boiling water, fish out in a pot of cold water, and then the cleaned carrots cut into pieces, into the mutton pot, with soy sauce, salt, scallions, ginger, cumin, peppercorns, and then put the pot to a high-flame heat, and then switch to warm water after the pot to stew, and then stewed to rotten into shape. Characterized by: eating soft and sweet, aftertaste. [1]

Practice 4

Yam Stewed Lamb

Making Ingredients

500 grams of lamb, 150 grams of yam, ginger, green onion, pepper, white wine, salt, each appropriate amount.

Production process

1, cut the mutton into slices 4 centimeters long and 2.5 centimeters wide. Wash green onion and ginger and cut them into sections and pieces respectively, and pat them with a knife.

2, the cumin with a small fire fried dry, crushed into fine powder, and chili powder together in a vessel with monosodium glutamate mix well. 3, to the lamb add wine, salt, water, mix well and then the onion and ginger into the marinade for 20 minutes to remove the onion and ginger. 4, frying pan on the fire, put the oil boiled to six mature, put the mutton slices into the pot slide, to be raw materials out of the water more, the oil temperature drops when removed. When the oil temperature rises again when the mutton slices fried once removed, add yam, coriander, cumin and other seasonings can be.