Features: brown color, fresh flavor.

Making materials: main ingredients: lamb Accessories: green onion, ginger, licorice, sesame leaves, pepper, tangerine peel, cinnamon, grits, anise Seasoning: salt, cooking wine, soy sauce, sugar, sesame oil, water starch, sugar color

Practice:

1, wash the mutton, cut it into large pieces, put it into a pressure cooker, and then put in the green onion, ginger, garlic, cooking wine, sugar, soy sauce, salt, put the seasoning in all the spices with a cloth bag into a package into the pot, pressure cooked;

2, the lamb out, put on a plate, sprinkle dry starch;

3, sit in a pot on the fire into the oil, to 5 mature lamb into the frying pan fried golden brown when you can get out of the pot, change the knife sprinkled with salt can be eaten.

Halal braised beef

Features: the northern Hui Halal dishes, the color of the dish crimson beef soft, juicy and thick, there is a complementary spleen and stomach, good blood, strong sinews effect.

Materials: main ingredients: 500 grams of beef, 20 grams of spicy bean paste, ginger, wine, soy sauce 25 grams each.

Practice: beef cut into pieces, blanch with hot water. In a frying pan will be onion and ginger burst incense, then add spicy bean paste, and then into the beef block stir-fry and add soy sauce, sugar pepper, wine, monosodium glutamate and star anise, and finally add water over the beef, slowly cook over low heat until the juice is thick, meat crispy incense can be.

Stewed lamb

Materials: main ingredients: 500 grams of lamb, 25 grams of green onions, a little clear radish, 25 grams of parsley, monosodium glutamate, salt, ginger, vinegar, pepper in moderation, 5 grams of sesame oil.

Practice:

1, mutton chopped into 2.5 cm square block, will be patted with a knife broken, part of the green onion shredded, part of the cut off; clear radish cut in half;

2, mutton blanch with boiling water to remove the blood stains, poured into a ceramic basin, add ginger, green onion segments, radish, boiled water (to the extent that it did not pass the mutton), and then placed in the pot of the small iron rack, the pot with an appropriate amount of water (under the basin) part should run in the water), cover the pot tightly, burn until the meat rotten when skimming floating oil, fishing off the onion, ginger, radish, eat when adding shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.

Roasted leg of lamb

Materials: Ingredients: 1 leg of lamb, 50 grams of cucumber slices, 12 pieces of burnt bait

Practice:

1, leg of lamb on both sides of the meat in the thickness of the more than 10 holes put in the seasoning in the marinade for 1 hour and then put into the baking dish.

2, grilled over low heat until golden brown, remove, sprinkle a little sesame oil, along with cucumber, bait pieces, green onions on the table that is ready.