Preparation: lamb chop 1500g, garlic 1, 7 slices of ginger, cumin 10g, 20g of cooked sesame seeds and 20g of linseed oil.
Practice: Wash the lamb chops and put them in cold water in the pot. Bring the fire to the boil and skim off the foam. Add onion and ginger, and simmer for 40 minutes. Take out the soup and drain it.
Preheat the oven to 250 degrees, add mutton and bake for 20 minutes. Take a bowl, add cumin, cooked sesame seeds and oil and mix well. Take out the lamb chops, brush the adjusted ingredients and continue the test for 5 minutes. When you hear the noise, adjust the temperature to 180 degrees and bake for 5 minutes. Get out of the oven.
Sauté ed mutton slices with onion
Ingredients: mutton 300g, onion 1 00g, garlic 25g, soy sauce15ml, starch10g, sugar 2g, cooking wine10ml, balsamic vinegar 3ml, salt1g, oil 20.
Practice: Wash the mutton and slice it along the grain. Put it in a bowl, add soy sauce, cooking wine and starch for curing. Slice onion and chop garlic.
Boil oil in the pot. Add the mutton and stir fry quickly. Take it out for later use. Leave the bottom oil in the pan, add minced garlic and shredded onion and stir-fry until fragrant. Pour the mutton into the pot, add salt, sugar, lemonade and vinegar, stir-fry evenly, and take out the pot.
Fried mutton with cumin
Ingredients: mutton 300g, cooking wine 2 tablespoons, spiced powder 1 tablespoon, onion 1 root, ginger 3 slices, garlic 2 petals, proper amount of soy sauce, salt 3g, sugar 2g, pepper 10, aniseed 1g, coriander/kloc.
Practice: Slice the mutton, add appropriate amount of spiced powder and cooking wine and marinate for 5 minutes.
Boil oil in the pot. Add star anise and stir-fry until fragrant. Take it out and put it aside. Add onion and ginger until fragrant, then add salted mutton and stir-fry until it changes color. Add sugar, soy sauce and a little white wine.
Add cumin when the soup is low. When the soup is dry, add the cooked sesame seeds and Chili noodles. Add salt and garlic slices, add coriander, stir well, and then take out the pot.
Braised Lamb in Brown Sauce
Preparation: 800g of sheep forelegs, 20g of pepper, onion 1, crystal sugar 10g, 4 cloves of garlic, 4 slices of ginger, 2 slices of fragrant leaves, 2 pieces of cinnamon 1, star anise, cooking wine 1 spoon, bean paste 1 spoon.
Wash the mutton and cut into pieces. Boil water in a pot. Add mutton, cook for 5 minutes, and take out for later use.
Heat oil in the pan, add onion, ginger and garlic and saute until fragrant. Add mutton and fry for 10 minute until the mutton is slightly golden yellow. Add bean paste, cooking wine, soy sauce and crystal sugar and stir well.
Add water to the pot. Add geranium, star anise, cinnamon, Amomum tsaoko and dried chili, boil over high fire and stew over medium fire 1 hour. Turn off the fire and add the garlic.
Roast leg of lamb with salt
Preparation: sheep calf 1, appropriate amount of coarse salt, 30g cumin, 30g Chili powder and appropriate amount of salad oil.
Practice: Wash and drain the leg of lamb. Fill the leg of lamb with a fork to taste. Rub coarse salt evenly on the leg of lamb. Rub evenly on the surface covered with cumin and pepper. Refrigerate in the refrigerator for 5 hours. Preheat the oven to 200 degrees. Wrap the pickled leg of lamb in tin foil and put it in the oven. Bake for about 20 minutes, turn over and bake for about 40 minutes. Remove the tin foil and brush it with oil. Take the exam directly for 60 minutes and turn it over several times in the middle. Take it out.