500 grams of mutton ribs. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasoning: 30 grams of soybean oil, 30 grams of white wine, 40 grams of Shaoxing wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger slices, and 4 star anise.
Various braised lamb products (23 photos)
Production steps
1. Wash the lamb rib meat and cut it into 4 cm square pieces.
2. Put it into a pot, add an appropriate amount of water, add a little green onion slices, ginger slices, and white wine, bring to a boil, blanch the water for about 1 minute, then take it out and wash it in clean water.
3. Wash the carrots and cut into slices.
4. Heat the wok, pour in the soybean oil and heat it up, add the green onions and ginger slices and stir-fry until fragrant.
5. Simmer the mutton for 5 minutes, then add radish and soy sauce, stir-fry until it turns red.
Method 2
Ingredients preparation
Ingredients: 500 grams of mutton, 50 grams of white radish, 1 green onion, 1 small piece of ginger, 2 tsp of pepper , appropriate amount of aniseed, appropriate amount of cinnamon,
Seasoning: 1 tablespoon soy sauce, 2500 grams of mutton soup, 4 teaspoons cooking wine, 1 teaspoon refined salt,
Preparation steps
1. Wash the mutton, rinse the blood, cut into pieces, put it in boiling water for a while, remove and wash,
2. Wash the radish and cut into large pieces,
3. Wash the green onion and ginger, cut into sections and pat loosely.
4. Add mutton soup to the pot and bring to a boil, then add mutton, radish, soy sauce, salt, cooking wine, aniseed, cinnamon, Ginger, green onions, and Sichuan peppercorns, cook until the meat is tender and then serve.
Notes
When making this dish, it is best to use fat and lean lamb, or lamb belly.
Method 3
Ingredients preparation
Cooked lamb loin meat: 300g, clean winter bamboo shoots: 15g, water-haired daylily: 15g, refined salt: 4 Grams, monosodium glutamate: 5 grams, Shaoxing wine: 10 grams, water-cured fungus: 20 grams, egg: half, wet starch: 25 grams, mutton soup: 250 grams, peanut oil: 1000 grams (approximate consumption: 80 grams)
Preparation steps
1. Cut the cooked mutton into large diamond-shaped pieces, add 20 grams of wet starch, eggs, soy sauce...10 grams into the paste and mix well. Slice winter bamboo shoots and set aside.
2. Put the wok on high heat, add peanut oil, when it is 70% hot, add the mutton piece by piece, fry it until it turns into persimmon yellow, remove and decant the oil.
3. Leave a little oil in the wok, add green onion and ginger first, then add mutton cubes, fungus, winter bamboo shoot slices, daylily, refined salt, monosodium glutamate, Shaoxing wine, soy sauce... 5 grams and mutton When the soup thickens, add 5 grams of wet starch, stir well and serve.
Notes
1. Cook the mutton until it is soft and rotten. It is not advisable to cook it for a long time after being battered to avoid losing the batter.
2. If raw meat is braised, the authentic flavor of Henan cuisine will be lost.
Method 4
Ingredients preparation
Ingredients: 1500 grams of mutton
Ingredients: 500 grams of white radish
Seasoning: 75 grams of vegetable oil, 15 grams each of soy sauce, onion, and ginger, 4 grams of salt, 1 gram of MSG, 3 grams each of star anise, cinnamon, kaempferol, and cardamom, 5 grams of whole dried peppers, 20 grams of cooking wine, and 50 grams of coriander grams, 10 grams of sesame oil.
Production steps
1. Place the cast iron pot on a high fire until red, with the mutton skin side down, sear the remaining hair on the skin, scrape and wash in warm water, rinse away the blood, drain the water, cut into 3 cm square pieces, blanch in boiling water, and drain. Rinse and drain.
2． Wash and peel the radish, and cut into pieces the same size as the mutton; wash the star anise, cinnamon, kaempferol, and cardamom, put them into a spice bag and tie it with a rope.
3． Put a clean pot on a high fire, add oil and heat it to 60% heat. Add onion and ginger and stir-fry until fragrant. Add mutton, cooking wine and soy sauce and stir-fry together. Add fresh soup and spice bag and bring to a boil over high heat. Move to low heat. Burn until 60% rotten, skim off the foam, add radish and cook until crispy (complete shape), take out the spice bag, collect the thick soup over high heat, put on a plate, pour sesame oil, sprinkle with coriander and serve