Spicy lamb trotters

Ingredients: lamb trotters, homemade soup, Pixian bean paste. Salt, MSG, dried chili peppers; white sesame seeds. Zanthoxylum bungeanum, white wine, garlic sprouts

Method: 1. Wash the sheep's trotters, blanch them in boiling water over high heat for 5 minutes, take them out and chop them into large pieces weighing about 20 grams;

2. Pot Add 30 grams of salad oil into the pot. When it is 70% hot, add 20 grams of dried chili peppers, Sichuan peppercorns, and bean paste and stir-fry over low heat until fragrant. Add the mutton trotters, spray in white wine, add old soup, and salt. , MSG, bring to a boil over low heat, take out of the pot, pour into the pressure cooker and bring to a boil over high heat, then reduce the heat to low and pressure for 20 minutes, take out and put into a plate, sprinkle with garlic sprouts, soybeans, and white sesame seeds;

< p> 3. Put 50 grams of salad oil in the pot. When it is 70% hot, add 10 grams of dried chili pepper and stir-fry over low heat until fragrant. Take it out of the pot and pour it on the lamb's trotters

Sprinkle white sesame seeds on top. That’s it.

Laohuo Replenishing Sheep's Hoof Soup

Ingredients: Sheep's hoof, astragalus root, longan, red dates, wolfberry, and ginger.

Method: 1. Wash the sheep's hooves, boil water in a pot, put the sheep's hooves in, wait for the water to boil and rinse.

2. Wash the astragalus root, longan, red dates, and wolfberry, soak them, put them into an earthen pot and simmer them with the sheep's trotters for three hours.

Braised lamb trotters 1

Ingredients: 10 cooked white hooves (lower half).

Ingredients: 100 grams of shiitake mushrooms.

Seasoning: cooking oil, sesame oil, cooking wine, monosodium glutamate, sugar, soy sauce, salt, starch, onion, ginger and garlic slices, appropriate amounts of chicken stock and produce.

Preparation method: 1. Remove the bones from the sheep's trotters, select clean hair, blanch it in a boiling water spoon and take it out; wash the mushrooms, cut them into strips and set aside for later use.

2. Heat the frying spoon, add base oil, add onion, ginger, garlic slices, aniseed, stir-fry, then add chicken broth, bring to a boil and simmer for 15-20 minutes, remove the onion, ginger and garlic slices , aniseed, add the main ingredients and seasonings, cook until the flavor is infused and the juice is reduced, drizzle with gravy to make the soup evenly coated, pour in sesame oil, take out a spoon, put it on a plate to beautify it and it is ready.

Features: golden and bright color, even juice and gravy, soft texture, salty and slightly sweet taste.

Efficacy: Replenishing qi and replenishing deficiency, warming the middle and lower parts of the body, replenishing the kidneys and strengthening yang, replenishing qi and strengthening the body, replenishing the stomach and supporting food, and lowering blood pressure.

Important tips: 1. Choose sheep trotters with clean hair vertebrae, moderate cooking, and uniform size. They should be processed and then fired. 2. When cooking, you must use good soup, seasoning, light color, and less juice and oil.

How to make five-spice sheep's trotters:

Ingredients: five sheep's hooves

Seasoning: 50 grams each of green onion and ginger slices, 2 star anise, bay leaves, 15 grams each of amomum villosum, cloves, nutmeg, and galangal, 2 tablespoons each of refined salt, monosodium glutamate, sugar, and Shaoxing wine, a small spoonful of fish sauce, three tablespoons of soy sauce, and 1,000 grams of beef ribs.

1. Remove the hair and nails from the sheep's hooves and wash them in alkaline water.

2. Add an appropriate amount of water to the pot, put in the beef bone sticks and cook for 30 minutes, then add bay leaves, amomum villosum, cloves, nutmeg, and galangal and cook for another 30 minutes. Filter out the raw materials. Make old soup and set aside.

3. Put the sheep's trotters into the old soup, then add refined salt, monosodium glutamate, sugar, Shaoxing wine, fish sauce, soy sauce, green onions, ginger slices, star anise, cook over low heat until the sheep's hooves are deboned, and remove Let cool and set aside.

4. When eating, cut the sheep's trotters into pieces, put them on a plate, and serve.

1: Sauced lamb trotters is a traditional halal cold dish. The meat is smooth and has a rich flavor.

Ingredients for sauced sheep's trotters: 15 sheep's trotters (weighing about 1500 grams). 15 grams of green onion, 15 grams of ginger, 3 grams of pepper, 3 grams of aniseed, 3 grams of cinnamon, 3 cloves, 5 bay leaves, 1000 grams of old soybean soup, 3 grams of MSG, 3 grams of cooking wine, 3 grams of white pepper , 3 grams of sugar, 5 grams of sesame oil, 5 grams of oyster sauce, 5 grams of Worcestershire sauce.

How to make sauced sheep's trotters:

① Clean the sheep's trotters, blanch them and let them cool.

② Put the sauce pot on the heat, add the old soybean soup, green onions, ginger, pepper, aniseed, cinnamon, cloves, bay leaves, add MSG, cooking wine, salt, white pepper, white sugar, oyster sauce , Worcestershire sauce, add the sheep's trotters, bring to a boil and cook over low heat until thoroughly cooked, then turn off the heat, soak in the original soup for half an hour, take out and let cool, apply sesame oil, cut into pieces when eating, and put them on a plate.

Tip: Scrape off the remaining hair from the sheep’s hooves and clean it.

2: Ingredients:

1000 grams of raw sheep trotters.

Seasoning:

Onion, ginger, garlic, pepper, aniseed, cinnamon, vinegar, soy sauce, sugar.

Preparation method:

1. Knock off the hoof covers from raw sheep hooves and soak them in clean water. Because caustic soda may be used during the dehairing process of raw sheep hooves, they should be soaked in water. Add some vinegar to neutralize the alkali residue, scrub carefully with a brush after an hour, and then rinse with clean water.

2. Wash the lamb's trotters and put them in the pressure cooker. Add water to cover the lamb's trotters. Add green onions, fresh ginger slices, garlic cloves, and peppercorns into the seasoning box. Put a few large ingredients into two pieces. Cinnamon, three spoons of soy sauce, one spoon of vinegar, appropriate amount of salt, cover and simmer for 30 minutes.

3. Put the wok on the fire, pour a small amount of peanut oil to heat up, fry two aniseed pieces, put the stewed lamb trotters and soup into the pot, add an appropriate amount of dark soy sauce, a spoonful of sugar, and continue to stew. When the sheep's hooves are crispy and the juice has been absorbed, the appearance of the sheep's hooves will be bright red and the flavor will be strong.

Braised lamb trotters

Features of this dish: soft juice, crispy, numb, spicy, fresh and fragrant

Preparation method: Ingredients: spicy lamb trotters 400g, Sichuan Large bell pepper, pepper seeds, garlic seeds, ginger, chopped green onion, refined salt, special MSG sheep trotters spices, bean paste, hot sauce, sesame seeds, oyster sauce, chicken powder, soy sauce, red oil, salad oil, sesame oil. ① Heat sesame oil in the pot, add minced garlic, ginger rice, bean paste, special spices for beef trotters, and spicy sauce, stir-fry until fragrant, pour in sheep trotters, add stock, simmer over medium heat for 4-5 minutes, pour in red oil, Place the sheep's trotters one by one on the plate ② Put red oil in the pot, add bean paste, sheep's trotters, special spices, pepper seeds and large bell peppers, stir-fry until fragrant, pour sesame oil, take out of the pot, cover the sheep's trotters, and sprinkle a small amount Serve with sesame seeds. Key to making: Pay attention to the heat when simmering sheep's trotters

Braised sheep's trotters with emerald white mushrooms

Ingredients: 7 sheep's hooves, 1 white mushroom, and 7 cabbage cores.

Seasoning: 150 grams of braised sauce, 5 grams each of onion, ginger, and garlic, 2 grams each of star anise, cinnamon, pepper, grass fruit, and cloves, 10 grams each of cooking wine and dark soy sauce, salt, monosodium glutamate, and chicken essence 3 grams each, 5 grams of sesame oil, 10 grams of red oil, 5 grams of wet starch, 50 grams of alkaline water, 10 grams of salad oil, and 1000 grams of fresh soup.

Preparation: 1. First roast the sheep's trotters over an open fire to remove the hair (be careful not to burn them), then soak them in hot water twice, and then soak them in alkaline water for 4-5 hours. 2. Pour away the alkaline water, soak in hot water and wash it two or three times until golden brown, then rinse with clean water and set aside. 3. Boil the rinsed sheep's trotters in water, add onion, ginger, garlic, star anise, cinnamon, peppercorns, strawberries, cloves, cooking wine, dark soy sauce, salt and fresh soup. Simmer over low heat until it is nine-cooked, take it out and set aside. 4. Add white mushrooms, green onion, ginger, chicken essence and cooking wine to the cage and steam over high heat for 5 minutes until cooked through. Boil the cabbage core and remove it. Add salad oil to the pot. When it is 80% hot, add the cabbage core and add salt and MSG. , season with chicken essence and set aside. 5. Add a little oil to the pot. When it is 80% hot, add onions, ginger, and garlic until fragrant. Add braised sauce, cooking wine, and fresh soup. Add the mutton trotters that have been cooked until they are nine-mature. Take them out after they are fragrant, and add one trotter per vegetable core. Arrange them in a circle on the plate in order, and place the steamed white mushrooms in the middle. 6. Take out the original juice of the steamed sheep's trotters, add salt, monosodium glutamate and chicken powder to season, thicken the sauce, drizzle with red oil and sesame oil, take it out of the pot and pour it on the sheep's trotters and white mushrooms.

Features: The sheep's trotters are soft and red, the lark mushroom is soft, and the vegetable core is fragrant and crispy.

Innovation point: Use ordinary sheep's trotters with lark mushrooms and vegetable cores, and cook them with fine processing. It has rich taste and beautiful appearance.