Lamb rib meat 500g. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasonings; 30 grams of soybean oil, 30 grams of white wine, 40 grams of wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onions and ginger, 4 star anise.
Production steps
1, the lamb ribs clean, cut into 4 cm square pieces.
2, into the pot, add water, put a little onion ginger, white wine, boil, blanch for about 1 minute, then fish out and put in the water to wash.
3, carrot washed and cut into slices.
4, frying pan on the fire, scooped into the soybean oil hot, into the onion ginger slices stir-fried flavor.
5, and then the lamb stewed to 5 minutes, and then into the carrots, soy sauce, sautéed red that is.
Practice 2
Input Preparation
Main Ingredients
Main Ingredients: 500 grams of lamb, 50 grams of white radish, 1 scallion, 1 small piece of ginger, 2 tsp of peppercorns, the right amount of large spices, the right amount of cinnamon,
Seasoning: 1 tbsp of soy sauce, 2,500 grams of mutton broth, 4 tsp of wine, 1 tsp of refined salt,
Production Steps
1. Wash mutton, bleach blood, cut into pieces, blanch in boiling water, fish out and wash,
2. radish wash, cut into large pieces,
3. green onion, ginger wash and cut into pieces, pat loose,
4. add mutton broth in a pot to boil, and then add mutton, radish, soy sauce, salt, cooking wine, cooking ingredients, cinnamon, ginger, green onion, peppercorns, and cook until the meat is rotten and then can be dished out.
Precautions
The best way to make this dish is to use fat and lean mutton, but also to use mutton brisket to do.
Practice 3
Preparation
Cooked lamb waist nest meat: 300 grams, net asparagus: 15 grams, hairy cabbage: 15 grams, salt: 4 grams, monosodium glutamate: 5 grams, wine: 10 grams, hairy fungus: 20 grams, eggs: half, 25 grams of wet starch, mutton broth: 250 grams, peanut oil: 1,000 grams (about 80 grams of oil)
This is the first time I've seen this dish in the past. p>Making Steps
1. Cut the cooked lamb into large diamond-shaped pieces, put 20 grams of wet starch, egg, soy sauce.... 10 grams stirred in the paste and mix well. Slice the asparagus and set aside.
2. frying pan on high heat, add peanut oil, seventy percent heat, the mutton piece by piece into the, fried into persimmon yellow, fish out and decant oil.
3. frying pan, leave a little oil, first under the onion, ginger, and then into the lamb block, fungus, asparagus slices, cabbage, salt, monosodium glutamate, wine, soy sauce... 5 grams and lamb broth. 5 grams and mutton soup, to be thick soup, hooked into the wet starch.... 5 grams, turn evenly on the plate can be.
Note
1. lamb cooked to soft, hanging paste should not be cooked for a long time, so as to avoid decontamination.
2. If you use raw meat braised, the loss of the authentic flavor of Yu cuisine.
Practice four
Instrument Preparation
Main Ingredients: lamb 1500 grams
Instruments: 500 grams of white radish
Seasoning: 75 grams of vegetable oil, soy sauce, green onion, ginger 15 grams each, 4 grams of salt, 1 gram of monosodium glutamate (MSG), star anise, gui pi, crabapple, grass nutmeg 3 grams, the whole pepper 5 grams of cooking wine 20 grams of parsley 50 grams of net, sesame oil. 10 grams.
Steps
1. raw iron pot set on a high flame red, lamb skin down, branding the skin on the remaining hair, into the warm water to scrape clean, bleach all the blood, drain, cut 3 cm square block, into the boiling pot blanch, fish out of the wash, drain water.
2. Radish washed, peeled, cut the same size as the lamb pieces; anise, cinnamon, crabapple, grass nutmeg washed, into the spice bag with a rope tied mouth.
3. net pot on a high flame, put the oil burned to 60% hot, the next onion, ginger sauteed flavor, put mutton, cooking wine, soy sauce with stir-frying, add fresh soup, spice bag on a high flame, move to a small fire to six rotten, skimming foam, put radish burned to crispy (shape integrity), take out the spice bag, collect the thick soup on a high flame, plate, drizzle sesame oil, sprinkle coriander that is complete.