Main ingredient: 500 grams of lamb chops (chopped)

Applications: rock sugar about 12, vinegar about 25 ml, 2 star anise, cinnamon a small piece, a grass fruit, 2 pieces of spices, 5 dates, 3 dried chili peppers, ginger (sliced), green onion (pulled knot), cooking wine, each appropriate amount

Steps

1. Cold water, put in the clean lamb chops, add about 25 ml of vinegar, boil the lamb chops with a funnel, use water to rinse off the blood foam, drained for use

2. Crack the rock sugar, the net pot into the appropriate amount of oil, into the rock sugar, with a small fire will be stir-fried until melted;

3. Into the lamb chops, stir-frying to the top of the color of the next two small spoons of wine, stir-fry;

4. Cleaned star anise, cinnamon, grass jelly, sesame leaves, dried chili peppers, red dates, ginger, scallion knots, pour in an appropriate amount of hot water (about 3 cm above the mutton chops), high-fire boil with a soup spoon to remove the floating foam;

5. Put the appropriate amount of salt, turn to a low fire, covered with a pot lid, cook for about 80 minutes until the mutton is crispy and the soup is dry can be removed from the pot.

Note

1. lamb blanching with a little vinegar, you can effectively remove the stink;

2. frying sugar color, put the oil can be under the rock sugar, to use a small fire, so as to avoid frying over the taste of bitterness;

3. water is best to put a full one-time, such as the need to add water in the middle of the water, please add hot water. [1]

Practice two

Instrument preparation

Raw materials: lamb ribs dried radish scallions ginger garlic coriander

Seasoning: salt cooking wine soy sauce seasoning pepper honey

Production Steps

1, lamb ribs washed, put the salt, cooking wine, scallions, ginger, peppercorns, seasonings, marinade for a few hours.

2, put hot water in the pot, put the lamb ribs into the blanching, do not need to pick up the spices. Wait for the water to open the meat surface skin

Braised lamb chops

Braised lamb chops

Meat discoloration, use chopsticks a piece of a piece of clip out. (Use chopsticks to prevent blood foam from sticking to the meat)

3, frying pan put a little oil, oil hot put honey, put the ribs stir fry color, pour in cooking wine, a little dark soy sauce, put onion, ginger, garlic, put the dried radish stir fry for a while.

4, add hot water, no more than lamb ribs, cover the pot, large fire boil after small fire simmer for 3 hours. After the soup dries up, the lamb is soft and rotten, add parsley can be out of the pot.

Method 3

Preparation of Ingredients

Ingredients: Lamb (1 lb), Carrot (1) Dried green onion (10 or so), White radish (1/2)

Making Ingredients

Making Ingredients (15 pcs)

Seasoning: Light soy sauce (1-1/2 tablespoons), Salt (1/2 teaspoon), Sugar (1 teaspoon), Pepper (a little) Water (moderate)

Preparation steps

1. Wash the mutton in water, add the white roti and cook until the mutton is 5 minutes old, then remove and discard the white roti.

2, carrots peeled and cut into chunks, dry onion peeled to keep the original grain.

3. Heat 1 tablespoon of oil, stir in the dry onion and lamb, add seasonings and water, bring to a boil and cook over medium heat.

4, will be added to the carrot pieces with the stew until rotten, the juice can be thickened on the plate for food. 500 grams of lamb ribs. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasonings; 30 grams of soybean oil, 30 grams of white wine, 40 grams of wine, 5 grams of chili sauce, soy sauce 10 grams of sugar 2 grams of green onions ginger 20 grams, production steps

1, the lamb ribs cleaned, cut into 4 cm square pieces.

2, into the pot, add the right amount of water, put a little scallion ginger, white wine, boil, blanch for about 1 minute, then fish out and put in the water to wash.

3, carrot washed and cut into slices.

4, frying pan on the fire, scooped into the soybean oil hot, into the onion ginger slices stir-fried flavor.

5, and then the lamb stewed to 5 minutes, and then into the radish, soy sauce, sautéed red that is. 2, lamb brisket cut into pieces blanched and washed standby, carrots cleaned and cut into pieces of hobnail. Ginger slices.

3, the pot of oil, cold oil under the anise, fruits, together with a small fire, fry the flavor. Put ginger, mutton, together with medium heat stir-fry to mutton slightly dry pine oil. Slightly yellow edges can be. (The process takes three to five minutes, while frying, frying a few stop for a while.)

4, into the garlic, dried chili pepper stir fry evenly out of the flavor. (One to two minutes.) Put cooking wine, soy sauce, soy sauce, five-spice powder, stir fry evenly. Add water, put rock sugar, high heat to boil small fire to cook 30 minutes.

5, put the carrots, adjust the salt, simmer over moderate heat for 40 - 60 minutes.

6, large fire juice, seasoning chicken or MSG to taste