Mutton is also very delicious when steamed. It is light and refreshing, tender and fragrant, with original flavor and not greasy. The preparation of steamed mutton is not complicated, and it is one of the preferred dishes for families and small banquets. There are many different ways to steam mutton. Here are a few common classic ways for your reference.
Steamed mutton one
Ingredients: 500 grams of mutton leg meat, appropriate amounts of onions, ginger, garlic, aniseed, salt, cooking wine, and chicken stock.
Method: Wash and cut the lamb leg meat into cubes and set aside. Arrange green onions on a plate. Add mutton cubes. Then add ginger slices, garlic slices, aniseed, and pour appropriate amount of cooking wine. Place in a boiling steamer and steam for 15-20 minutes. Place the steamed mutton into a soup bowl. Sprinkle with appropriate amount of salt. Put onion slices. Pour in the chicken stock. If you don't have chicken broth, use water instead. Then put it into a boiling steamer and steam for 15-20 minutes.
Four different ways of steaming mutton
Steamed mutton 2
Ingredients: 500 grams of mutton, 400 grams each of raw yam and fresh soup, wolfberry and Shaoxing wine 15 grams each, appropriate amounts of ginger juice, soy sauce, five-spice powder, MSG, and green onions.
Method: Wash the raw yam, cut into pieces, and put them into a steaming bowl. Remove the white membrane from the mutton, wash it, cut it into pieces, put it into a bowl, add Shaoxing wine, ginger juice, five-spice powder and soy sauce, stir evenly and taste. Then arrange them neatly one by one on the raw yam, mix in an appropriate amount of fresh soup, monosodium glutamate, scallion knots and mutton juice, pour it into the boiling water cage built in the steaming bowl, steam for 1 hour and 30 minutes, and wait until the meat is tender. , sprinkle in the wolfberry, take it out and serve after 4-5 minutes.
Steamed Mutton Three
Ingredients: 1000 grams of mutton, 300 ml of chicken broth, 1 green onion, 5 grams of ginger, 3 grams of Sichuan peppercorns, 5 ml of sesame oil, 5 grams of salt.
Method: Wash the mutton and cut into large pieces of about half a catty, wash the green onions and cut into long sections; slice the ginger. Add green onions, ginger, and peppercorns to a pot of boiling water; cook the mutton thoroughly, remove, wash, and drain; cut into large thin slices and shape them into trapezoids, and place them in the bottom of a bowl. Then add onions, ginger slices, salt, add chicken soup and steam for 15 minutes. Remove the onion slices from the steamed mutton and drizzle with sesame oil. Serve.
Steamed mutton four
Ingredients: appropriate amounts of mutton, ginger slices, green onions, star anise, pepper, yam, red dates, and coriander.
Method: Wash the mutton and cut it into large pieces, soak it in water for two hours, soak all the blood, add water to the stew pot and set it on the fire. At the same time, put the soaked mutton into the pot and cook, and skim it off after the pot boils. When the foam is foaming, add ginger slices, green onion segments, a few large garlic cloves, put 20 peppercorns into the seasoning box and put it in the pot, simmer over high heat for 10 minutes, continue to simmer over low heat until it can be lightly penetrated with chopsticks. mutton.
Peel the yam, cut it into hob pieces, and put it into the soup pot. Cut a piece of cooked mutton into thin slices and place it on top of the yam. At the same time, add a few red dates, some wolfberries, and three slices of peeled fresh ginger. , add more stew meat stock, a little salt to taste, put the soup cup into a basket and steam it. After the mutton is steamed, sprinkle a little minced coriander and serve it hot.
Experience sharing: It is best to tear off the membrane on the mutton, otherwise there will be a serious fishy smell. Adding more onion and ginger when making it can also remove the smell, or adding a few hawthorns, radish, and mung beans can also remove the smell.