1, stewed lamb practice one
(1) 300g white radish, 300g lamb leg meat, 10g green onion, 10g ginger, 10g garlic, 10g cilantro, 15g salt, 5g monosodium glutamate (MSG), 10g chicken powder, 3 slices of sesame leaves, 5g sugar, 10g pepper, 10g cooking wine, 10g peppercorns.
(2) Wash and cut the lamb into pieces. Onion, ginger, garlic sliced, cilantro cut into pieces.
(3) Put the cut white radish in a bowl and marinate with salt for 10 minutes. Blanch and skim the lamb cubes, remove and set aside. Blanch the white radish and set aside.
(4) Heat the oil in a hot pan, add the peppercorns, sesame leaves, green onions, ginger and garlic and sauté. Add wine, water, salt, monosodium glutamate, chicken powder. Turn off the heat and simmer for 15 minutes. Add white radish and simmer for 10 minutes. Out of the pot, sprinkle parsley, turnip stewed lamb is ready.
2, stewed lamb two
(1) 400 grams of lamb, 100 grams of yam, 4 grams of green onion, 3 grams of ginger, 3 grams of garlic, 3 grams of peppercorns, 1 gram of star anise, 1 gram of wolfberry, 4 grams of salt, 7 grams of cooking wine.
(2) lamb cold water into the pot with wine, blanching. Put water in the pot with lamb, onion, ginger, garlic, pepper, star anise. Stew on medium heat for 10 minutes.
(3) add yam, wolfberries, turn the heat to simmer for ten minutes. Add salt, out of the pot.
3, stewed lamb practice three
(1) 1500 grams of lamb, 2000 grams of lamb shank bone, auxiliary ingredients salt appropriate amount, green beans appropriate amount.
(2) sheep leg bone smashed with water to wash, the sheep bone smashed, in the cooking soup sheep inside the bone marrow will be cooked into the mutton soup, cooked mutton soup special fresh.
(3) Wash the leg of lamb and cut into large pieces. The leg of lamb has more lean meat and less fat, and the outer layer has a tendon membrane, which makes the meat taste tender and sinewy after cooking.
(4) Wash the green beans with water and wrap them in clean gauze, because the green will absorb the water and expand as it cooks, the gauze should be wrapped loosely.
(5) put the lamb shank bone into the cooking pot pour enough water, put on the stove with a strong fire to boil. In the process of cooking, will be cooked out of the froth in several times to skim clean. The lamb soup cooked in this way is clear soup color.
(6) pot of lamb bone soup has been cooked until the soup color white, no foam, aroma is rich, it means that the lamb bone soup is cooked. The key to a good lamb soup is to first use the lamb bone to cook into the soup base, and then put into the lamb to cook, cook the lamb soup is meat tender soup fresh.
(7) lamb bone soup cooked, the lamb, mung bean buns into the pot, boil and then turn to a small fire to cook. While cooking, will cook out of the dirt with a leaky spoon to fish out.
(8) After the mutton soup boils, turn the heat down and cook for 30 minutes, until the mutton can be easily penetrated with chopsticks, then fish out the mutton. Cooked lamb immediately cut is very easy to chop, the lamb will be cooled, the meat is firm will be easy to cut into thin slices.
(9) bowl of mutton slices, pour boiling mutton soup, sprinkle with garlic, drizzle with oil splash pepper, seasoned salt to taste can be a beautiful feast. Drink it while it's hot until your nose beads with sweat and your body is permeable and smooth.