Seasoning: onion, ginger, salt, garlic, pepper, coriander (according to personal taste).
1, mutton, sheep skeleton wash, sheep offal clean.
2. Boil mutton and mutton offal in a pot, and put some onion and ginger (it is not appropriate to enlarge the ingredients and cross-taste). After cooking, remove them and cut them into pieces for later use.
2. Put the sheep skeleton in the pot, add clear water for about an hour, skim off impurities, add onion and ginger, and boil the soup into milky white.
3. Put the chopped mutton and mutton offal in a bowl, add chopped green onion, coriander and garlic, and season with salt.
All mutton, sheep water, sheep bone, sheep blood, pepper, star anise, flour, starch, chopped green onion, Jiang Mo, white radish powder, fennel, refined salt, bibo, galangal, cassia twig, cinnamon, cardamom and baishan medicine are appropriate.
Ingredients of soup: 500g of sheep bone, Codonopsis pilosula 1 0g of red dates10g of medlar10g of ginger1piece.
Seasoning: cooking wine 1/2 tablespoons pepper, a little salt, 2 tablespoons sugar 1/2 tablespoons monosodium glutamate 1 spoon.
Production process:
1, mutton washed and chopped into pieces, Dangshen cut into pieces and washed, red dates and medlar soaked thoroughly, ginger washed and sliced;
2. Add water to the pot. When the water boils, put in the mutton pieces, cook the blood with medium heat, scoop up and rinse for later use;
3. Put mutton pieces, ginger slices, dangshen segments, red dates, medlar, refined salt, monosodium glutamate, white sugar,
Pepper, cooking wine, inject water, steam in a steamer for 2 hours and take it out.
The mutton soup is bright and milky white; The soup is beautiful and nutritious; It's not fishy and delicious.
The production method is: firstly, the washed mutton is cooked, and the meat and soup are separated.
When eating, the mutton is cut into pieces, and the oil, onion, garlic bolt (or wax gourd slices) and the like are put in the pot for stir-frying.
Then put the sheep meat pieces, add appropriate amount of broth, and boil.
Leg of lamb1000g, Fructus Lycii 50g, clear soup 200g, onion10g, ginger 5g,
A little monosodium glutamate, refined salt and cooking wine.
Wash the wolfberry with clear water; Boil the whole lamb in boiling water, wash the blood foam in cold water and cut it into blocks.
Heat the pot, add mutton and ginger slices, stir-fry and cook the cooking wine.
After frying, pour the mutton and ginger slices into a casserole, put the wolfberry fruit, clear soup, salt and onion to boil.
Skim the froth and stew with low fire for about 1 half an hour. When the mutton is cooked and rotten, pick out the onion and ginger.
1, wash mutton, cut into thin slices, and marinate with the above seasoning for later use;
2. Chinese cabbage is cut into sections, about 3 cm long; Cut tomatoes into 4 petals each; Peel and slice potatoes; Peel carrots and cut into small hob blocks;
3, the pot is hot, do not refuel, put the tomatoes in stir-fry until soft and rotten;
4. Add 4 bowls of water to the pot, add Chinese cabbage, potatoes, carrots and ginger slices, cook for 15 minutes, then add the salted mutton, cook until the mutton becomes discolored, and season with salt.