One, braised mutton

Braised mutton, a long history of Northwest flavor dishes, meat rotten soft incense, soup fresh taste mellow, red color, aroma is not stinky, with its unique flavor, popular with the public.

Ingredients: lamb / carrots / stew / wine / soy sauce / vinegar / cinnamon / goji berries / jujube / sugar

Practice:

1, material processing: the lamb used today, is across more than 1,000 kilometers of the Neimengg Lamb, the mutton does not need to be marinated, cut large pieces can be; carrots cut hobnail block.

2, lamb cold water in the pot, add wine, ginger to fishy, water boiling to foam, fish out.

3, hot pan wide oil, add blanched lamb, stir-fry until golden brown on both sides, add onion, ginger, garlic and pepper stir-fry.

4, add oyster sauce, cooking wine, vinegar, soy sauce, continue to stir fry.

5, pour boiling water that does not exceed the lamb, remember you must use boiling water. Add stewed meat material, cinnamon, red dates, wolfberries, sugar, scallions, large fire to open the pot and then turn to a small fire to simmer for one and a half hours, but also can be poured into a pressure cooker to save stewing time.

6, stew about an hour after pouring into the carrots, put salt, monosodium glutamate, continue to simmer for 30 minutes.

7, large fire juice, plate, sprinkle parsley and green onions, braised lamb is ready.

Second, hand-held mutton

Hand-held mutton, the name comes with five points of unrestrained boldness, the other five points is unrestrained enthusiasm. Lamb dipped in cilantro and garlic sauce out of the sauce and vinegar, is my golden match, can highlight the flavor of lamb, chewing, delicate and moist, each sheep have a unique flavor.

Ingredients: lamb chops / carrots / dried chili peppers / coriander seeds / peppercorns / onions and ginger

Practice:

1, lamb cold water in a pot, add onion, ginger, boil skimming foam. Note that the whole process of stewing without adding salt.

2, put coriander seeds, dried chili peppers, peppercorns, small fire slowly stewed for 1 hour, put the carrots, continue to stew for half an hour, you can get out of the pot plate.

3, tuning hand-held mutton dipping sauce, according to personal preference, prepared three flavors: salt and pepper, barbecue dipping sauce, cilantro garlic sauce.

Three, lamb powder

When the weather is cold, poor appetite, a bowl covered with a few slices of lamb, sprinkled with scallions, poured with red oil, fresh and hot lamb powder, always easy to activate your taste buds, to bring you the happiness of the hot air!

Ingredients: lamb with bones / rice flour / dried chili / bok choy / white radish / coriander seeds / pepper / scallions and ginger

Practice:

1, lamb cold water in a pot, add scallions, ginger, cooking wine, cooking blood foam and then fish out.

2, blanched mutton re-added boiling water, add ginger, coriander seeds, dried chili peppers, peppercorns, ginger slices, scallion segments, slow simmering over low heat for 1 hour until the mutton is fully cooked.

3, white radish cut hobnail pieces into the pot, continue to stew for half an hour.

4, will be ahead of the warm water soaked rice noodles into the pot, turn to medium heat, before leaving the pot into the green vegetables.