First, stewed mutton
material
Sheep hind legs or inch chops and other mutton with bones 1kg potatoes 100g green radish 100g carrots 50g onion, ginger, pepper and white pepper.
Cooking method
1 Fish the leg of lamb into the soup pot with boiling water, add appropriate amount of water, and add appropriate amount of pepper (people who are afraid of eating pepper can be wrapped in gauze, and pepper can well remove the smell of mutton) and heat it with high fire.
2. While stewing mutton, handle other ingredients. Cut the onion into sections, cut the ginger into large pieces and smash it, and peel the radish land and cut it into large pieces.
3, ginger is best shot very broken, so that the ginger juice can be boiled out, and the soup will absorb the ginger juice slightly spicy, which is cold and delicious.
4. Add all the ingredients into the soup, bring it to a boil with high fire, remove the foam, and turn to low heat and slowly cook for at least 1 min.
5, after the pot, add salt and white pepper, add some parsley.
Second, steamed lamb
material
Lamb, flour, scallion, fresh ginger, coriander, refined salt, monosodium glutamate, aniseed oil of pepper and vegetable oil.
Cooking method
1, lamb with bones cut into small pieces, mixed with refined salt and monosodium glutamate, pepper aniseed oil and appropriate amount of flour, put into a small bowl, put green onions and fresh ginger on it, and then steamed in a cage.
2. Sprinkle coriander when eating.
Third, handle the meat
Two-year-old sheep growing in grassland pasture are selected as the "hand-held meat", and the traditional "Tao Xin method" is adopted for slaughter, because the slaughtered sheep has the most fresh meat due to the sudden contraction of the heart and the expansion of the whole body blood vessels. After the slaughter, the sheep's boned bones are decomposed into several small pieces and put in a clear water pot. Without adding salt and other seasonings, they are cooked with strong fire. When the water boils, they are immediately taken out of the pot and served on the table, dipped in sesame salt and eaten. The meat is tender and original. However, most of the "hand-cooked meat" introduced at present are processed twice after cooking, and the large pieces are decomposed or small pieces, supplemented by salt noodles, rice vinegar, pepper, star anise, monosodium glutamate, Chili oil, shredded ginger, onion and other seasonings for special cooking before eating, which is fresh and tender but has a more unique taste.
Fourth, instant-boiled mutton
Meat of mutton with scallion1500g (frozen meat roll), 300g of cabbage head and vermicelli, 50g of dried seaweed.
Accessories:
Leek flower, coriander, fermented bean curd
Seasoning/marinade:
Marinated shrimp oil, vinegar, sugar and garlic, refined salt, monosodium glutamate and soy sauce, 2500 grams of fresh soup.
foodstuff
500 grams of lamb chop
Half a white radish
Half a carrot
8 red dates
2 slices of ginger
Onion 1 segment
Balsamic vinegar 1 spoon
Methods/steps
1
Prepare the required ingredients
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2
The mutton is boiled in cold water, and the blood is removed; Remove for later use;
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three
Slice ginger and cut scallion;
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four
Soak and wash red dates;
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five
Peel the white radish and cut into pieces;
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six
Take another pot, add enough water, and add the lamb chops;
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seven
Pour in 1 spoon of balsamic vinegar; Boil the fire and simmer for about 40 minutes;
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eight
Add onion ginger;
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nine
Stew until the broth turns white;
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10
Add white radish pieces, carrots and red dates to continue stewing; Until all the ingredients are cooked;
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1 1
Add salt 5 minutes before taking out the pot;
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