Hand-held mutton is a common food in everyone's daily life, it is delicious and nutritious, so do you know how to make hand-held mutton? Here to see!
Practice 1
Ingredients
Lamb with bones.
Methods
1. Clean the lamb.
2. Add no more than cold water, boil over high heat, continue to roll and cook for 5 minutes to fully remove the blood foam, fish out the lamb, use hot water to clean off the surface of the bones and meat impurities and floating foam.
3. Add unsaturated hot water, bring to a boil over high heat, and carefully skim the froth.
4. Add cooking wine, ginger and peppercorns, turn down the heat and simmer.
5. Cook until the chopsticks can be easily penetrated, meat cooked rotten can be, after the separation of the broth, lamb plate on the table, with salt, chili noodles or pepper salt dipping.
Practice 2
Ingredients 400 grams of mutton, 9 grams of fresh ginger, 0.06 grams of peppercorns, 6.5 grams of salt, 1 gram of dry ginger, water, oil, coriander, sesame oil. Practice 1. First, cut the lamb into pieces and then put it into the water to wash off the blood stains and the sheep oil attached to the surface. 2. Then put the meat into a large soup pot, add cold water, the amount of water should be over the lamb, without adding any seasoning on high heat to boil. 3. When the water boils there will be a lot of . Floating foam on the surface of the soup, be sure to use a spoon to completely remove the clean, otherwise the simmering lamb soup is not only gray in color, the taste will be much worse. 4. At the same time, prepare a non-woven material bag, loaded with fresh ginger slices, peppercorns, dry ginger, set in salt. 5. Put the bag of ingredients into the boiling goat soup and simmer for 90 minutes over medium-low heat. 6. Finally see the soup color white, lamb soft and tender, open the lid to collect the soup, high heat to collect a 3 minutes to see the soup is more rich can immediately turn off the fire to eat. Practice 3 Materials 2 pounds of bone-in lamb loin nest meat, coriander five money, five money onion, ginger 3 money, garlic two money, two points, two spices, pepper, two points each of the guppy, one point of cumin, a point of pepper, one point, one of vinegar, two two money, one money Shaoxing wine, monosodium glutamate, one point, refined salt, sesame seed, one point, one point, one point. Practice 1, the sheep waist nest meat chopped into two inches long, five minutes wide block, wash with water. Cilantro to heel washed and sterilized, cut into two minutes long section. Onion, three money cut into one-inch long section, two money minced. 2, the minced onion, garlic, cilantro. Soy sauce, monosodium glutamate, pepper, sesame oil, chili oil and other pairs into seasoning sauce. 3, the pot poured into the water two pounds, put the mutton on the fire after boiling, skimmed off the foam, the meat out of the wash. Next, then change the water three pounds of boiling, put lamb, dashi, pepper, cumin, cinnamon, scallion, ginger, wine and salt. When the soup boils again, cover the pot with a lid and move it to a slight fire to cook until the meat is rotten. Fish out the meat, serve on a plate, dip in the seasoning sauce and eat. Method 4 Ingredients Lamb (lean) 1000 grams, 5 grams of peppercorns, 5 grams of fennel seeds, 3 grams of star anise, 3 grams of cinnamon, 7 grams of almonds, 5 grams of peel, 20 grams of sesame paste, 20 grams of fermented soybean curd juice, 50 grams of chive blossoms, 10 grams of soy sauce, vinegar 25 grams, 15 grams of green onion, 15 grams of white skinned garlic, 5 grams of chili powder. Practice 1. Take sesame paste, bean curd milk juice, pickled chives, soy sauce, vinegar, scallions, garlic, chili oil, etc. in a small bowl and mix well together for use. 2. Capricorn slaughtered, gutted, head, tail, limbs and then cut into 1 kg chunks, put into a pot of boiling water with pepper, cumin, star anise, cinnamon and almonds, Chenpi and other seasonings, cover the pot stewing, to be stewed to lift the sheep bone a shake, bone and meat can be removed. 3. Hand-held lamb dipped in prepared seasonings. Practice 5 Materials 1000 grams of lamb chops, 50 grams of onions, 30 grams of green onions, 10 ml of soy sauce, salt, 5 ml of dark soy sauce, 15 ml of cooking wine, 3 grams of granulated sugar, a small amount of peppercorns, cumin a small amount. Methods 1. Get all the ingredients ready. 2. Wash the scallions and cut long slices on the diagonal. 3. Wash the onion and cut it into small dices. 4. Lamb chops cleaned, cut into small pieces. 5. Lamb chops into a pot of cold water, add more water than lamb chops, peppercorns and a small amount of onion granules. 6. Bring to a boil over high heat, skim off the foam, change to medium-low heat, and simmer for about 40 minutes. 7. Fish out and set aside. 8. Pepper, cumin with water soak wash, remove and drain water spare. 9. Hot pan with oil, when the oil is hot, add sliced scallions and onion diced, burst fragrant. 10. Add the lamb chops and saute over medium-low heat until both sides are a little charred. 11. Add the cumin, pour in the cooking wine and sauté until you smell the cumin flavor. 12. Add a little sugar, soy sauce and dark soy sauce, stir fry evenly and add a little water or goat stock, cover the pot and simmer for about 15 minutes. 13. Finally, according to personal taste, add a little salt, stir-fry evenly to serve.