Ingredients Preparation
500 grams of lamb, 25 grams of green onion, a little green carrot, 25 grams of cilantro, monosodium glutamate, salt, ginger, vinegar, pepper in moderation.
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Specialty delicious stewed lamb pictures
Making Steps
1, mutton chopped into 2.5 cm square pieces, ginger broken with a knife, part of the scallion shredded, part of the cut section; green radish cut in half;
2, mutton blanch with boiling water to remove the blood stains, poured into the ceramic pots, add ginger, scallion section, radish, boiling water ( To the limit of not over the lamb), and then placed on a small iron rack in the pot, the pot with the right amount of water (the lower part of the basin should be soaked in water), cover the pot tightly, burn until the meat rotten skim off the floating oil, fish off the green onions, ginger, radish, add shredded green onions, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning when you eat.
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 meat 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 butter, 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. 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, but also parsley.