Prepare the following ingredients: 200 grams of lamb, 50 grams of carrots, 5 milliliters of cooking oil, 1 gram of peppercorns, 1 sliced scallion, 2 grams of scallions, 3 grams of ginger, 5 grams of garlic, 5 grams of sugar, 3 grams of soy sauce, 2 grams of salt
Specifically, the following: 50 grams of carrots cut into cubes, 200 grams of lamb, cut into slices, start the pot into the water 1 liters of lamb. Cold water into the pot, blanch to remove fishy blood foam, start the pot into the cooking oil 5 ml, add pepper 1 gram, 1 slice of sesame leaves, 2 grams of green onion, 3 grams of ginger, 5 grams of garlic cloves, into the mutton, 5 grams of sugar stir-fry evenly, out of the pot to finish adding soy sauce 3 grams to continue to stir-fry, add 100 milliliters of water, pour carrots, salt 2 grams stir-fry until broken to get out of the pot!
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NO.2 Cumin Lamb
Prepare the ingredients as follows: 300 grams of sliced lamb, ginger, green onions, onions, cilantro, cumin 2 grams, 5 grams of soy sauce, 3 grams of salt, 5 grams of cornstarch, 5 milliliters of cooking oil
Preparation is as follows: 300 grams of sliced lamb, pour the bowl, pour the appropriate amount of ginger, onions, coriander, cumin 2 grams, soy sauce, 3 grams of salt, 5 grams of starch, cooking oil 5 ml
Prepared: 300 grams of sliced lamb. , pour the appropriate amount of ginger, onion, chili powder, chili powder, cumin powder 2 grams, 5 grams of soy sauce, 3 grams of salt, 5 grams of starch, marinate for 15 minutes, cold pot of hot oil 5 ml, under the marinated lamb stir fry for 2 minutes, add the appropriate amount of chili powder , cumin granules 3 grams of bursting incense, add 3 grams of salt, stir fry evenly, pour the appropriate amount of onion, cilantro, stir fry softly and then out of the pan!
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NO.3 stewed lamb
Prepare the ingredients as follows: 500 grams of lamb, carrots 2, salt 1 teaspoon, onion, ginger, garlic, 2 anise, pepper 20, dry chili 2 oil, Pixi Douban sauce 2 tablespoons, half a bottle of beer, 20 wolfberries, 5 slices of hawthorn, grass nuts 1, cardamom 2 One, a little peel, sugar 1 tablespoon
Specific method is as follows: carrots peeled and cut into rolling blocks, mutton cut into the same size as the carrots, pot add water, scallion, ginger, after boiling, will be put into the mutton, to be the pot of water to reboil and then blanch for two or three minutes after turning off the fire, will be fished out of the mutton to control the dry water for spare parts, pots and pans rewash and wipe dry, put the oil on the heat, add onion and ginger sauteed incense, join Pixian Bean paste stir-fry, add carrots, mutton stir-fry evenly, add soy sauce coloring, add sugar seasoning, add beer to not over the pot of ingredients about 1-2 centimeters, add wolfberries, peppercorns, hawthorns, star anise, grass berries, cardamom, dried chili peppers, Chen Pi, medium heat, cover and simmer for 45 minutes or so until the mutton is soft and rotten, add the right amount of salt and sesame oil for seasoning, before leaving the pot to add cilantro before turning off the fire can be!
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NO.4 stewed lamb
Prepare ingredients as follows: 500 grams of lamb, 25 grams of green onions, 25 grams of parsley, white radish, ginger, salt, vinegar, monosodium glutamate, a little, a little pepper
Specifically, the following: lamb chopped into a 2.5-centimeter-square block, will be used to knife Pat broken, part of the green onion shredded, part of the cut off; clear radish cut in half, mutton with boiling water to boil off the blood, poured into a ceramic pot, add ginger, green onion segments, radish, boiling water (to the limit of not over the mutton), and then placed in a pot of a small iron frame, the pot with an appropriate amount of water (pot of the lower part of the pot should be run in the water), tightly cover the lid of the pot, burned to the meat rotten skim the floating oil, fishing off the green onion, ginger, radish, eaten by adding green onion shreds, parsley, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.
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NO.5 Salt fried lamb
Prepare ingredients as follows: 5000 grams of lamb, 50 grams of salt, 10 grams of pepper
Specific method is as follows: wash the lamb with water, cut into pieces, put into a pot of water, boil over a fierce fire and then boil for 5 minutes, fish out the mutton, pour the pot of soup, fill with water, boil. Soup, inject water, boil into the cooked lamb, simmering over a slow fire for about 20 minutes, add an appropriate amount of salt and pepper, cook until cooked out of the pot, served on a plate can be eaten.