Preparation of lamb: 1, the lamb cold water on the pot, boiled over high heat, fish out, boiled lamb soup skimming foam spare.
2, cooled, chopped into small pieces.
Treatment of lamb:
3, put soy sauce, salt, five-spice powder, pepper, ginger powder, pepper, white wine, scratch well marinated. The amount of seasoning must be large, especially: white wine and five-spice powder.
4, marinate for a long time, I marinated for about 3 hours.
Practice
Materials: ginger, garlic, dry red pepper, onion
Hand-rolled flour
Fresh green and red peppers
Practice: 1, hot pan and pour the oil to stir-fry onions, ginger, garlic cloves and dry red pepper.
2, after the flavor into the marinated lamb pieces.
3, stir-fry, pour in the just cooked lamb soup, add a little water, high heat boil, slow simmer. This process takes about 35 minutes.
Practice:
4, when the soup received half, stir fry, add green and red pepper pieces.
Do:
5, cover the pot with a lid, simmer over low heat, and finally add the hand-rolled vermicelli to the pot and simmer for about 10 minutes.
6, eat to the end, you can put down a little white skin noodles in the stewed lamb soup and stir, can be.
Two: main ingredients:
500g of goat meat,, auxiliary ingredients, anise 1, salt appropriate, green onion moderate, ginger slices moderate, dry sharp pepper 2, pepper moderate, coriander moderate, garlic moderate
Steps
1. Prepare the seasoning. In fact, the authentic lamb hot pot seasoning is a secret recipe, there are a large package of more than a few of our home will be enough.
2. Fresh lamb, chopped from the center.
3. Put it in an iron pot and boil the water over high heat. Zunyi people's mutton, never iron pot simmering, open store mutton pot, that is a huge iron pot, so I'd better learn, do not use the pressure cooker.
4. After boiling over high heat, use a spatula to remove the floating powder.
5. Add the seasonings and reduce the heat to low.
6. Stew for about an hour, and the broth will turn a thick white color, and it will be easier to stab the lamb with chopsticks. If you lose more soup on the way to slow cooking, you can add water, which will not affect the flavor.
7. Fish out the lamb, leaving the soup, see the freshness of it.
8. Mutton in the refrigerator, pressed and frozen for 2 hours, take out and cut into thin slices, my pressure is not tight enough, or cut not very thin.
9. Soup poured into the pot, the fire re-heated, the lamb slices into the pot together with a small fire to cook for 20 minutes, until the fat meat becomes transparent to roll, put the right amount of salt, sprinkle garlic flowers and parsley can be eaten.