Steamed lamb Characteristics Soft, fragrant, fat and tender, rich in nutrients. Raw material? Fat fresh lamb catty half; salt five money; soy sauce two money; yellow wine one money; onion a tree; ginger three slices; pepper water one or two; coriander three production process? Wash the mutton, control the blood, under the soup pot to cook six mature, straight knife cut into three-thirds thick slices, placed in a bowl in the shape of terraces. Then, add soy sauce, salt, green onion, ginger, pepper water, yellow wine, add some broth (about three taels), steam on the steamer rotten out of the pot, pick off the ginger debris, buckle in a large plate, sprinkled with chopped coriander that is ready. Stewed mutton Characteristics soft and fragrant, winter dishes. Raw material? Fatty lamb two pounds; soy sauce five money; salt one or two; pepper ten grains; onion two; ginger five slices; fennel five money production process? Wash and dry the lamb, straight knife cut into small pieces, into the pot of boiling water blanch through, fish out another pot of cool water after boiling, add soy sauce (preferably white soy sauce), salt, pepper, scallion, ginger, fennel (wrapped into a small package), and then add the meat, and change to a small fire to stew is complete. Grilled mutton strips Characteristics of the meat color golden, bright and oily juice, the meat is more rotten, taste and aroma. Ingredients? Mutton (the best waist nest meat) 300 grams, 30 grams of sesame oil, 18 grams of wet starch, 3 grams of cooking wine, 30 grams of soy sauce, 2 grams of monosodium glutamate (MSG), spices, a little green onion 1 grams, 1 gram of ginger. Production process? (1) remove the bones and sinews of mutton, cut neatly, soak in water, to be analyzed after the blood wash, put into a pot of boiling water to cook, and then remove to cool. (2) cooked lamb on the cloud skin peeled off, across the meat grain cut into long 8 ~ 10 centimeters, 0.3 ~ 0.5 centimeters thick meat strips, light side up neatly arranged in a bowl. (3) frying spoon into the sesame oil (10 grams) hot, and then add seasonings, scallions, ginger, fried, and then add wine, soy sauce (10 grams), cooking meat stock (120 grams). (4) When the soup boils, pour it into the bowl containing the meat strips, put it into a cage drawer and steam it over high heat for 20 to 25 minutes, then use chopsticks to clip off the seasonings, scallion segments and ginger slices. (5) Pour the meat strips and steamed meat broth into the frying spoon (do not break up the meat strips), boil on high heat, add soy sauce (20 grams), monosodium glutamate (MSG), thicken the sauce with wet starch, turn it over twice, and drizzle with sesame oil. Stewed mutton Characteristics hot pot soup thick color heavy, crispy and not stinky Raw materials? About 5000 grams of male goat 1 hot sauce 450 grams of red soy sauce 200 grams of wine 500 grams of pepper 5 grams of spices 10 grams of Sannai 3 grams of cinnamon 15 grams of cloves 2 grams of grass jelly 5 to 6 cardamom 3 grams of fennel 3 grams of sand nuts 3 grams of Pericarp 4 grams of leaves 5 grams of jujubes 50 grams of goji berries 15 grams of cumin 20 grams of ginger 100 grams of onion 250 grams of salt, chicken essence, MSG, appropriate amount of cooking oil 750 Preparation process? 1? male goat slaughtered, cut off the skin, remove viscera, head and hooves, and then scrape and wash the mutton on the residual hair and blood stains, after the mutton chopped into 2?5 cm square block, soaked in water for 2 to 3 hours to drain the blood, into the pot of boiling water, "out of a water", and then fished out and drained of water; ginger, onion, cleaned and patted; cumin with a small flame Roasted and grated. All to be used. 2? frying pan on the fire, put the oil burned to six or seven percent hot, first under the ginger and onions burst incense, then the lamb block into the pan stir-fry, and then cook part of the yellow wine, to be lamb contraction color, quickly into the chili sauce stir-fried over medium heat, and then under the red soy sauce will be fried to the supreme color of the lamb, and immediately from the pot poured into a large casserole dish and mixed into the about 2,000 grams of water, put into the big spices, Sannaeu, cinnamon and other various spices. 3? Move the casserole to the fire, with medium heat boil after skimming foam, and then into the wine, salt, pepper, and then into the carrots, jujubes, wolfberries, covered with a small fire simmering for 40 ~ 50 minutes, to the lamb crispy uncovered, picking out the ginger and onion, carrots, and spice residue without, adjusted to the chicken, monosodium glutamate, and cumin powder. 4?Starting with the dishes with oil gluten, old tofu, Chinese cabbage, cilantro, each a dish on the table. Eat generally eat the first casserole lamb, to eat to the wine sound and hot, and then use the casserole juice shabu shabu ingredients and a variety of meat and vegetarian raw materials.