Fish and Lamb Fresh

Raw materials: fish balls, lamb, fungus, salt, chicken essence, cooking wine, pepper, sesame oil, green onion, ginger, garlic.

Practice: cook the mutton and cut into pieces; fish balls cut in half, and then cut into flowers; fungus clean and spare. Put the pot on the fire, heat the oil, burst incense onion, ginger and garlic slices, put in cooking wine and appropriate amount of water. Then into all the raw materials, add salt, chicken essence, pepper to mix, burn to taste, drizzle with sesame oil can be.

Chestnut Stewed Lamb

Raw materials: lamb, chestnuts, carrots, carrots, sugar, soy sauce, rice wine, scallions, ginger paste, starch, sesame oil, chicken essence, cinnamon, star anise.

Practice: carrots, white radish cut into pieces; mutton cut into thick slices, into the boiling water slightly hot, fish up spare. Burn a hot frying pan, burst incense onion, ginger, down into the mutton stir fry, and then into the carrots, white radish, cinnamon, star anise, sugar, chicken essence, soy sauce, rice wine and the right amount of water, simmering about 1.5 hours, until the mutton has been cooked, remove the carrots, carrots, into the chestnuts, simmering for 2 minutes, drizzle with cornstarch and sesame oil, stir-frying for a few times to be able to.

Casserole Lamb Casserole

Raw materials: lamb, green and red chili peppers, white radish, sliced ginger, sliced garlic, bean paste, chili sauce, dried chili peppers, salt, chicken essence.

Practice: lamb clean, chopped pieces; green and red chili peppers cut into pieces; white radish cut into pieces. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The oil in the pot is hot, put lamb, green, red pepper blocks, add seasoning fried, and then pressure cooker for 20 minutes, the white radish pad into the bottom of the pot, the top of the lamb can be.

Indian lamb curry

Raw materials: lamb shoulder, onion, tomato, garlic, ginger paste, yellow ginger powder, curry powder, cheese, mint leaves.

How to do: wash lamb, cut into cubes; onion cut into strips; tomato diced. Heat the oil in a pan, sauté the garlic, ginger and onion, then add the curry powder and ginger powder and sauté for a few minutes, then add the cheese and tomato and simmer for about 1 hour until the lamb is rotten, then sprinkle with mint leaves.

Black Pepper Sliced Lamb

Ingredients: fat lamb, garlic cloves, diced green and red bell peppers, minced ginger, minced garlic, butter, crushed black pepper, chicken broth, dark soy sauce.

Methods: Wash fat lamb, cut thin slices, put into a bowl; garlic cloves are washed, cut into pieces. Heat butter in a pot, add garlic cloves, green pepper, red pepper, ginger, garlic, crushed black pepper and sauté. Add chicken broth, season with soy sauce and bring to a boil, then pour into the bowl of fat lamb slices.

Flavored Mutton Rolls

Raw materials: 300 grams of mutton, 10 grams each of sliced green onion and ginger, 3 red duck egg yolks, 5 grams of salt, 2 grams of chicken essence, 5 milliliters of cooking wine.

Practice: Wash lamb, cut into large thin slices, marinate with sliced green onion, ginger, salt, chicken essence and cooking wine for 6 hours. Lay the lamb slices flat in a bowl, add the duck egg yolks, roll them up and steam them in a pot for 45 minutes. Remove, leave to cool, slice thinly and serve on a platter.