How to make delicious lamb leg
Braised lamb leg and stewed potatoes
Ingredients for braised lamb leg and stewed potatoes:
Lamb leg Meat, red pepper, peanut oil, garlic cloves, soy sauce, wet starch, refined salt, MSG, sesame oil, green onions, ginger
How to braise lamb legs and stew potatoes:
1. Scrape the lamb Wash well, put into a pot of water, add onions and ginger. Cook the mutton until it is cooked for 8 seconds, take it out, let it cool, and cut it into 4 cm cubes.
2. Add peanut oil to the wok, stir-fry red pepper slices and garlic slices first, then add mutton, pour in 250g of the original mutton soup, add salt and soy sauce, and wait until the soup thickens. . Add MSG, thicken the sauce, and drizzle with sesame oil.
Braised lamb shank
Ingredients for braised lamb shank:
Lamb hind leg, cooking oil, tomatoes, garlic cloves, ginger, coriander, turmeric powder , clove powder, coriander, cinnamon powder, pepper, refined salt, dried chili pepper
How to braise lamb leg meat:
1. Wash and cut the mutton into pieces, and rub a little salt on it Marinate for a while, wash the tomatoes, blanch them in boiling water, peel them, remove the seeds, and cut them into cubes; wash the ginger and garlic cloves, beat them into pieces, wash the dried chili peppers and cut them into sections, and set aside.
2. After Guo heats up, pour in cooking oil. When the oil temperature reaches 6 degrees, add mutton and fry until it turns color. Remove and drain the oil, green onions and ginger. Stir-fry the minced garlic and dried chili until the water dries up. Add turmeric powder, clove powder, coriander seed powder, melon rind powder, pepper powder, fennel seed powder, and diced tomatoes until fragrant. Pour in an appropriate amount of water and bring to a boil. Add the cut mutton pieces, simmer over low heat until it is cooked, then add refined salt and minced coriander, adjust the taste, and cook until it is ready to eat.
Fried and grilled mini mutton skewers
1. Remove the fascia from the mutton leg meat and cut it into bite-sized pieces together with the mutton fat.
2. Add salt, cumin powder, chili powder and salad oil to the lamb leg meat.
3. Grab it with your hands and stir it while grabbing. Let the mutton take in all the seasonings and marinate for 30 minutes.
4. Use small bamboo skewers to thread the mutton into skewers. Each skewer has two pieces of lean meat and one piece of fat meat. Thread the fat meat in the middle.
5. Heat the frying pan and apply a layer of salad oil (excluding the amount).
6. Place the meat skewers evenly into the pot.
7. After one side is fried, turn it over.
8. Sprinkle an appropriate amount of chili flakes and cumin seeds in the middle according to your taste, and fry until the fat meat is "sizzling" and oily.