carbonado
Ingredients: a catty of raw mutton (tail of lamb with ribs), two slices of ginger, pepper, fennel and garlic, three slices of onion and salt, one or two vinegar, five dollars of soy sauce, one dollar of monosodium glutamate, one dollar of sesame oil, a little of water ball powder San Qian and spinach leaves.
Production: 1, put the raw mutton (belly rib sheep tail) together with onion, ginger, pepper, fennel and salt in a boiling water pot until thoroughly rotten, skim off the foam, take out and cool. 2. Cut the mutton face down into strips of about three inches, add monosodium glutamate, salt, garlic slices, soy sauce, vinegar and sesame oil, mix well, put it into a buckle bowl along the line, add a small amount of original soup, steam it in a cage for about two hours, and buckle it into a soup plate. 3. Add soy sauce, monosodium glutamate, salt, spinach leaves and water mass powder to the original white soup, thicken it, boil it and skim it, then put it into the soup plate with cooked meat and pour sesame oil.
Features: red and shiny, fragrant and sour, fat but not greasy.
Stewed Lamb
Raw materials: one catty of raw mutton, three parts of onion, two parts of ginger, pepper and fennel, one part of salt San Qian and one part of monosodium glutamate.
Production: 1, put raw mutton, salt, onion, ginger, pepper and fennel in a boiling water pot until thoroughly rotten, skim off the floating foam, take out and cool. 2. Cut the cooked mutton into four squares, add a small amount of salt, monosodium glutamate and the original white soup, put them into a buckle bowl, steam them in a cage for about two hours, and buckle them into a soup plate. 3. Add the original white soup into a spoon, add monosodium glutamate and salt, boil and skim, and pour them into the soup plate with steamed meat pieces.
Features: soft, rotten and mellow, refreshing and not greasy.
Quanqiaoge
Ingredients: three taels of twisted fat mutton, two eggs, two taels of vermicelli, two taels of chopped green onion, two taels of Jiang Mo and soy sauce, five taels of salt, two parts of monosodium glutamate, five taels of sesame oil San Qian, five taels of water ball powder and three taels of flour paste.
Production: 1, add monosodium glutamate, salt, soy sauce, onion, Jiang Mo, sesame oil and vermicelli to the ground mutton, cook in boiling water, take out and cool, chop into pieces in half, mix with the above raw materials to make stuffing for later use, pat the rest into stew cakes, and use another dish. 2. Beat eggs into paste, add a small amount of dough powder, and spread it into a spoon. 3. Slice the steamed and air-cooled strip roll into one slice, put it into a button bowl in two layers according to the inverted tower-shaped circle, add the original white soup of stewed meat, add shredded onion, ginger, monosodium glutamate and soy sauce, which is reddish, steam it in a cage for about two hours, buckle it into a soup plate, form a regular tower shape, pour the thickened original white soup (reddish), and add spinach leaves.
Features: fresh yellow and red, beautiful image, refreshing, fragrant and tender, sweet and not greasy.
Songhua mutton
Ingredients: three and a half pieces of ground fresh lean mutton, one egg, five points of salt, a little monosodium glutamate, two points of onion and ginger slices, three fennel, two dollars of sesame oil and two pounds of vegetable oil (one or two).
Production: 1, chop the minced lean mutton into mud, add salt, eggs, monosodium glutamate, water ball powder and sesame oil, mix them into a whole, and make them into eggs of Songhua duck. Put them into 50% hot oil, fry them into reddish, take them out, then put them into boiling water, add onion slices, ginger slices and fennel to cook them, and let them cool for later use. 2. Cut the cold lamb eggs in the shape of pine flowers in two ways, then cut them into three pieces with an oblique knife, with the fried side facing down and staggered a little, and put them into a buckle bowl in two layers in turn, pour the juice as above (circle the clever pavilion), steam them in a cage for about two hours, and then buckle them into a soup plate. 3. Pour the reddish original soup thickened before serving as above (circled Qiaoge) and pour sesame oil.
Features: beautiful shape, mellow and rotten.
Qing Zhen wan zi
Raw materials: three and a half pieces of ground lean mutton, one egg, one and a half pieces of water ball powder, one yuan each for onion and ginger, a little monosodium glutamate, a proper amount of pepper, four parts of salt, one coriander and San Qian sesame oil.
Production: 1, chop the minced mutton into minced meat, add water, eggs, monosodium glutamate, salt, onion, Jiang Mo and water ball powder, and stir in one direction until you feel tired, the pot crackles and the water is full. 2. Boil the clear water in the soup spoon to 50%, make the stirred meat stuffing into balls as big as dates, soak them in water, and when the balls float and the soup boils, remove the floating foam, add monosodium glutamate, salt and pepper, pour them into the soup plate, pour sesame oil and sprinkle with parsley.
Features: white meatballs, clear soup, soft and strong, refreshing and fragrant.
braised chicken
Ingredients: half a slaughtered white striped chicken (seven taels), one egg, salt San Qian, five taels of soy sauce, two taels of water ball powder, two taels of onion and fennel, one tael of ginger and garlic, a little monosodium glutamate, and two catties of vegetable oil (about one tael or five taels).
Production: 1, with the chicken skin facing upwards, smash it with the back of a knife, remove the chicken bone, chop it into three pieces, put it in a basin, add salt, monosodium glutamate, eggs, soy sauce and water ball powder, and mix well to make it starched. 2. Burn the vegetable oil in the spoon to 80% heat, put the chicken pieces in the pot one after another, fry until golden red, and remove the oil control. 3. Put boiling water into the spoon, add white soup, add soy sauce, onion, ginger, garlic, fennel and fried chicken pieces to boil, simmer for 10 minutes, collect the juice, put it into a buckle bowl, steam it in a cage for about two hours, buckle it into a soup plate, and pour the juice soup as above (roast meat).
Features: the meat is rotten and fragrant, with golden color.
Braised pork
Ingredients: 3 liang of fresh and lean mutton, 1 egg, 2 portions of shredded onion, monosodium glutamate and salt, 5 yuan of soy sauce, 2 liang of water ball powder, 1 portion of shredded ginger and 1 portion of fennel.
Production: 1, cut the lean mutton into diced pieces, add salt, soy sauce, eggs, monosodium glutamate and water mass powder, stir well, fry in 50% hot oil, and take out the oil control (tear the adhered pieces into even pieces). 2, put the original white soup in the spoon, add onion, shredded ginger, fennel, soy sauce, monosodium glutamate, put the fried meat into the spoon, boil the juice, take it out with a colander, put it into a buckle bowl, steam it in a cage for about two hours, buckle it into the soup plate, and pour the mixed original soup juice with thickening.
Features: bright red color, fragrant and tender.
Mixed meat
Ingredients: Use the main ingredients (cooked products) of the above dishes, such as cooked mutton, Songhua mutton, braised chicken, braised pork and braised pork, cut into pieces and pieces respectively, add steamed hard egg cake, cut into pieces, red and white chicken balls, add a little monosodium glutamate and salt, and mix well.
Production: 1, put the above dishes into a large bowl, add half a spoonful of original white soup, steam in a cage for about two hours, and then buckle into a soup plate. 2. Pour the original soup mixed with the above dishes into the meat mixture and serve.
Features: diverse varieties, different tastes, red, yellow, green and white, fresh and tender.
Braised kelp with sheep tail
Raw materials: the developed kelp is cut into filaments about one minute wide and two inches long, weighing one catty, two ounces of fresh sheep tail, one ounce of raw mutton, three ounces of shredded onion, one ounce of ginger, five cents of soy sauce, two cents of salt San Qian, two cents of monosodium glutamate and two cents of sesame oil.
Production: 1, washed kelp shreds, put them in a pot, add water and half of the original white soup to boil, cut raw mutton tail and mutton into pieces with a width of three points and a thickness of one point, put them in a pot, add shredded onion and ginger, monosodium glutamate, soy sauce, salt and sesame oil, and mix well to taste. 2. When the kelp is cooked in the pot until it is 80% mature, put the mixed mutton tail slices into the kelp silk pot and simmer for about an hour. When the kelp tastes rough and the soup is mellow, it can be taken out of the pot and served on a plate.
Features: black and white, delicious seafood, mellow soup and silk noodles, unique flavor.
Hui whole lamb
Ingredients: 1.5 kg of raw sheep in the water (such as heart, lung, belly, etc.), 1 yuan of pepper San Qian, 1 yuan of fennel, 2 yuan of fennel, 2 yuan of pepper, 1 yuan of coriander, 2 yuan of onion and 4 yuan of salt.
Production: 1, add water to the soup pot to boil, add sheep water and salt, put onion, ginger, pepper, fennel and fennel into the material bag, put them in the pot together, simmer until they are 90% ripe, and take them out. 2. Take out the water, cut it into strips with a width of two minutes and a thickness of two inches, take out the material package in the original soup, put in the cut mutton strips, continue to cook for about half an hour with slow fire, add pepper, take the soup out of the pot, put it into a big bowl, and sprinkle with coriander segments.
Features: original flavor, spicy and refreshing.