I am from Xinjiang and I definitely say that mutton is delicious!
Everyone has different tastes and I can’t say for sure!
Cumin mutton
Features: Soft and tender texture, spicy and salty aroma, strong cumin flavor.
Ingredients?
300g mutton, 15g cumin, 50g bamboo shoots, 1500g oil (approximately 75g consumption), 20g cooking wine, 1g salt, 15g sugar grams, 30 grams of eggs, 7 grams of MSG, 30 grams of spicy paste, 50 grams of water starch, 10 grams of sesame oil, a little each of soup and noodles.
Production process?
1. Put the mutton slices into a bowl, add eggs, starch, noodles, and mix well. 2. Pour a spoon into the oil. When the oil is cooked, add the meat slices and cut them open. Add the bamboo shoot slices and pour them out together. Leave the oil in the original spoon, add spicy paste, salt, sugar, MSG, cooking wine, cumin, soup, pour in sliced ??meat and bamboo shoots, turn the spoon, add some gravy, drizzle with sesame oil, take out the spoon and serve. ?
Braised mutton
Features Mutton is rich in nutrients. As long as it is cooked properly, its smell can be removed and its deliciousness can be preserved. The vegetable soup has delicious meat, ruddy color and rich aroma.
Ingredients?
500 grams of mutton rib meat. Ingredients: 20 grams of carrots, 50 grams of green garlic segments. Seasoning: 30 grams of soybean oil, 30 grams of white wine, 40 grams of Shaoxing wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger slices, and 4 star anise.
Production process?
Cutting: Wash the lamb rib meat and cut it into 4 cm square pieces. Put it into a pot, add an appropriate amount of water, add a little green onion slices, ginger slices, and white wine, bring to a boil, blanch for about 1 minute, then take it out and wash it in clean water. Wash the carrots and cut into slices. Cooking: Heat the wok, pour in the soybean oil and heat it, add the green onion and ginger slices and stir-fry until fragrant, then add the mutton and stir-fry, then add Shaoxing wine and sugar and stir-fry for 1 minute< /p>
Scorpion Play Lamb Chops
Features: The lamb chops are charred on the outside and tender on the inside, and taste crispy and fragrant.
Ingredients?
12 suckling lamb chops, 100 grams of vermicelli, 12 whole scorpions, 1 egg, a little flour and sesame seeds, 12 napkins, MSG, salt and pepper a little.
Preparation process?
1. Chop the lamb chops into 6 cm long sections, add seasonings and cook in a pot. After taking it out, use flour, pat evenly, and place on top of each lamb chop. Spread the egg liquid evenly, sprinkle with sesame seeds and set aside. 2. Add oil to the wok, heat it up to 70% hot, add the lamb chops, take them out when they turn golden brown, insert the folded dinner paper at the exposed bone end, and stack them neatly on the edge of the plate. 3. When the oil temperature rises to 80% hot, put the vermicelli cut into 6 cm length into the oil pan, fry until crispy, take it out, place it in the middle of the ribs, and put the fried whole scorpion on the vermicelli. .
Stir-fried mutton with green onions
It is fragrant and tender, with no mutton smell. (Beijing cuisine)
Ingredients?
Lamb leg meat (net, 200g), Beijing onion (200g), garlic (1 clove), Sichuan pepper powder (a little), rice wine (20g), soy sauce (50g), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50g).
Production process?
1. Remove the tendons from the mutton shank and cut into large thin slices; cut the green onions into rotary knife cubes and stir-fry them into slices. 2. Mix the green onion cubes, raw oil (or lard), soy sauce, salt, wine, pepper powder, and lamb leg slices in a bowl. 3. Use raw oil, sesame oil, and garlic (broken) to heat the pot until high heat. Pour in the mutton leg slices, green onions and other ingredients in the bowl. Use a large fire to quickly explode a few times, and then add Add a little sesame oil and vinegar to the pot.
The roasted lamb
Features mellow and tender.
Ingredients?
1000g mutton, 50g galangal, 25g Shaoxing wine, 20g red soy sauce, 1000g lard (consumption 150g) 50g soup, 250g pork belly, 100g mangguang shredded (pickled sweet and sour), 100g hawthorn cake shredded. Dry flour, soy sauce, minced Sichuan pepper, raw garlic, sesame oil, refined salt, starch, MSG, second soup, and appropriate amount of minced raw green onion. ?
Production process?
1. Wash the mutton, mix red soy sauce and dry starch and apply it on the mutton skin, deep-fry in oil until golden brown and take it out. .
2. Put the fried mutton into the pot (use bamboo shoots as the bottom), add Ertang, Shaoxing wine, galangal, raw garlic, refined salt, red soy sauce, and pork belly (cut into pieces first and stir-fry until fragrant), put it on the stove and stir-fry. After the fire boils, simmer it until the mutton is soft and tender, take it out, remove the pork belly, remove the bones from the mutton and cut it into pieces 5 cm long and 1.5 cm wide, and place them on a plate. In a small bowl, add soy sauce, monosodium glutamate, sesame oil, stock, and starch water to make a bowl of gravy. 3. Put the mutton into the steamer and cook for 2 minutes, take it out and sprinkle with dry starch. Heat up the lard in the frying pan, add the mutton and fry slightly, then pour it back into the pan. In Shunting, stir-fry the minced Sichuan peppercorns and green onions until fragrant, add the mutton, cook in the Shaoxing wine, add a bowl of gravy, mix well, and serve on a plate. Mangguang silk, hawthorn cake silk platter. Sauce dish: Sweet Sauce
Casserole Sandan
Features are fresh and fragrant, light and refreshing.
Raw materials?
Main ingredient? 2.5 kg of Yangsan Dan (i.e. omasum). Seasoning? 10 grams of chicken fat, 5 grams each of salt and MSG, 10 grams each of marinated shrimp oil and cooking wine, 15 grams each of green onion and ginger, 10 grams of shredded green onion, 5 grams of shredded ginger, 10 Sichuan peppercorns, and 2.5 kilograms of chicken broth.
Production process?
(1) First, scald the Yangsandan with 80℃ hot water, take it out, rub off the black film of the Yangsandan with your hands, wash it and put it aside Put it into a pot of boiling water, add scallions, ginger, and Sichuan peppercorns, cook over low heat for about 3 hours, remove from the boil, remove the grease and debris on the dandelions, wash them with warm water, and cut them into triangles. Block, put into boiling water and cook for 1 minute, remove and drain. (2) Put the dandelion cubes into a casserole, add chicken soup, bring to a boil over high heat and skim off the foam. Then add shredded green onions, monosodium glutamate, cooking wine, and salt. After the soup boils, keep it on low heat for 5 minutes, then pour in the chicken oil, sprinkle with shredded green onions and coriander segments and serve. The braised shrimp in oil is served in a bowl and served with the casserole dish.
Fried mutton
Features no soup, tender and fragrant. (Beijing Cuisine)
Ingredients?
Semi-fat lean mutton (eight taels), ginger (half a tael), dried onions (one tael), Beijing green onions (four taels), wine (two taels) tablespoon), sesame oil, pepper (1/4 teaspoon each), water (1/3 cup),
Production process?
1. Wash the mutton and put it into boiling water Cook for five minutes, scoop up and cut into large slices. 2. Wash and slice the ginger and dried onion, and cut the green onion into sections. Add the ginger slices and seasonings, stir-fry for a while, add the wine, cover with water and pepper, mix well, cover and cook over medium heat for about eight minutes, add the gravy, sesame oil and green onion, mix well and serve dish. ?
Huaiqi berry stewed mutton
It is characterized by winter tonic, delicious and light sauce color. (Cantonese cuisine)
Ingredients?
Mutton (500g), ginger slices (16.5g), wolfberry (20g), chicken soup (650g), MSG (13g) , refined salt (a little), yam (40 grams).
Production process?
1. Cook the mutton in water and cut into pieces, then put it into a pot and add ginger slices and stir-fry thoroughly. 2. Put the mutton into a clay pot, add yam, wolfberry, chicken soup, monosodium glutamate and refined salt, etc., and steam it for two hours.
Stewed mutton
Features: The soup is tender and the meat is mellow and delicious.
Ingredients?
Bone-in mutton, cut into pieces, a little each of Sichuan peppercorns, ginger slices, refined salt, chili peppers, green onion strips, ginger noodles, coriander, and chopped green onion.
Production process?
1. Cut the bone-in mutton into small pieces, put it into a pot of water and bring to a boil, skim off the blood foam, add seasonings, salt, pepper, green onion strips, and change Simmer over low heat and remove the meat. 2. Put the original soup in the pot, add water to dilute it, add salt noodles, pepper noodles, ginger noodles, chopped green onions, and coriander to make soup, then add mutton cubes (or slices) into a bowl and serve. ?
Mutton boiled with winter melon
The soup is fat and rotten, light and delicious.
Ingredients?
One pound and three ounces of winter melon; one pound of cooking oil; two ounces of mutton; one chopped green onion; five cents of soy sauce; ten grains of MSG; three cents of refined salt; one stem of coriander; Sesame oil eight points
Production process?
First peel and wash the winter melon and cut it into ribs. Put the wok on a high fire, pour in cooking oil to heat, fry the chopped green onions to bring out the flavor, add the mutton and stir-fry, add the winter melon slices, move the wok to a warm fire, add soy sauce and refined salt and simmer until the winter melon is cooked
When it is soft and rotten, when it is taken out of the pot, pat off the foam and sprinkle in MSG, pour a little sesame oil and sprinkle with coriander and it is ready. If you add more soup, it will become mutton and winter melon soup.
Braised mutton
Features: delicious color
Ingredients?
Main ingredient: 1000 grams of raw mutton with skin. Accessories: 5 grams of green garlic leaves, 50 grams of ginger, 10 grams of onion knots, 100 grams of Shaoxing wine, 150 grams of red soy sauce, 100 grams of rock sugar, 5 grams of refined salt, 2.5 grams of MSG, and 15 grams of water starch. ?
Production process?
1. Put the mutton into a pot of water, bring to a boil over medium heat, take it out and wash it. Cut green garlic leaves into sections and set aside. 2. Put the mutton, Shaoxing wine, red soy sauce, refined salt, onion knots, and ginger pieces (broken loose) into the pot, add water to cover the meat pieces, bring to a boil over high heat, skim off the floating residue, add rock sugar and simmer over low heat for 3 seconds. After about an hour, when it is crispy, take it out and remove the bones, cut it into 3.5 cm cubes, then put it into the original sauce pot and use high heat to thicken the original sauce. When thickened, add MSG and green garlic leaves, thicken with water starch, and boil.
Shishan Kou Mutton
Characteristics: golden color, neatly plated, crispy meat, smooth and palatable, fragrant smell, very delicious.
Ingredients?
1000g mutton with skin and cartilage (mutton belly is the best), 250g sesame oil, 15g fermented bean curd, 2g Zhuhou sauce, old 5 grams of soy sauce, 3 grams of salt, 3 grams of sugar, 3 grams of MSG, 2.5 grams of pepper, 25 grams of Shaoxing wine, 50 grams of ginger, 100 grams of green onions, 30 grams of garlic, 1500 grams of palm oil, and 150 grams of the second soup. < /p>
Production process?
1. Scrape the mutton skin, put the whole piece into boiling ginger and scallion water and roll it until it is cooked, take it out and drain off the water. 2. Heat a pot over high heat, add palm oil, and heat it to 80% heat. Put the mutton pieces into the oil pan and fry until slightly golden brown. Pour in the pan and rinse with water to rinse off the oil. 3. Heat the pot over high heat, pour in sesame oil, add ginger cubes (beat into pieces), green onions, garlic, star anise, cinnamon, tangerine peel, fermented bean curd, Zhuhou sauce, etc., mix well, stir-fry until fragrant, then add the mutton block, splash in Shaoxing wine, add water, dark soy sauce, salt, sugar, monosodium glutamate, and pepper, stir evenly, cover, and simmer over low heat until the skin is cooked and fragrant, drain the juice from the shell and set aside. 4. Cut the cooked mutton into long cubes with the skin on the bottom and the meat on the side. Arrange them neatly in a bowl. Add the original juice and steam until cooked. Pour out the original juice. Put the mutton back into the plate and use the original sauce. Add two soups and wet corn starch to the sauce to thicken it evenly, pour it over the mutton noodles, sprinkle a little fried sesame seeds and chopped green onion and serve.
Braised sea sheep
Characteristics: Golden color, fresh flavor and thick juice
Ingredients?
Main ingredients: 500 grams of sea cucumber , 500 grams of mutton loin meat. Seasoning: 15 grams of chicken oil, 100 grams of green onion and ginger oil, 6 grams of soy sauce, 10 grams of Sichuan peppercorns, 50 grams of green onions, 5 grams of salt, 25 grams of ginger, 5 grams of MSG, 20 grams of cooking wine, 50 grams of wet starch, chicken broth 2kg.
Production process?
(1) Wash and slice the sea cucumber into large pieces, immerse it in boiling water and remove the water. First put 1.5 kilograms of chicken stock in the pot, add Sichuan peppercorns, green onions, ginger (beaten loose) and 15 grams of cooking wine. Put the mutton loin in the pot and cook until tender. Take it out and cut it into large pieces 10 cm long and 3 cm wide. code into the disk. (2) Heat the onion and ginger oil with a frying spoon over high heat, cook 5 grams of cooking wine, add 500 grams of chicken broth, soy sauce, salt, and MSG. At the same time, add the sea cucumber slices and mutton slices into the soup, and then cook over low heat for 10 minutes. After the wet starch has soaked up the juice and the gravy is stirred, pour in the chicken oil.