How to make braised lamb delicious? How to stew lamb deliciously and simply?

Raw material. About 5,000 grams of 1 male goat, 450 grams of hot sauce, 200 grams of red soy sauce, 500 grams of cooking wine, 5 grams of pepper, 10 grams of large ingredients, 3 grams of Sannai, 15 grams of cinnamon, 2 grams of cloves, 5 6 pieces of grass fruit, 3 grams of white cardamom, 3 grams of cumin, 3 grams of sand kernels, 4 grams of tangerine peel, 5 grams of bay leaves, 50 grams of red dates, 15 grams of wolfberry, 20 grams of cumin, 100 grams of ginger, 250 grams of green onions, appropriate amount of refined salt, chicken essence, and monosodium glutamate, 750 edible oil

Production process After the male goat is slaughtered, the skin is chopped off, the internal organs and head and hooves are removed, and then the residual hair and blood stains on the mutton are scraped and cleaned, and then the mutton is chopped into centimeter-square pieces, soaked in clean water for 2 3 hours and fished out, drained the blood, put it into the pot of boiling water to "get out of a water", and then scoop up and drain the water; Wash the ginger and green onions; The cumin is roasted over low heat and then ground. All to be used.

Put the wok on the fire, put the oil and burn it until it is six or seven hot, first stir-fry the ginger and shallots, then pour the mutton pieces into the pot and stir-fry, and then cook part of the rice wine, after the mutton shrinks and changes color, quickly put in the chili sauce and fry it over medium heat, and then fry the mutton with red soy sauce until it is colored, immediately pour it into a large casserole, and mix it with about 2000 grams of water, and put in various spices such as ingredients, sannai, cinnamon, etc.

Move the casserole to the fire, boil over medium heat, skim off the foam, then add cooking wine, refined salt, pepper, then add carrots, jujubes, wolfberries, cover and simmer over medium-low heat for 40 50 minutes, until the mutton is crispy, remove the lid of the pot, pick out ginger, shallots, carrots and spice residues, and add chicken essence, monosodium glutamate and cumin powder.

When the dish is served, it is served with a plate of oily gluten, old tofu, Chinese cabbage, and coriander. When eating, the mutton in the casserole is generally eaten first, and then the original juice in the casserole is used to blanch the ingredients and various meat and vegetable raw materials.

Ingredients: 500g lamb shank, 2 carrots, 1 tablespoon dark soy sauce, 4 pieces of rock sugar, 1 star anise, 1 piece of cinnamon, ginger slices, an appropriate amount of cooking wine, an appropriate amount of refined salt, 1 tablespoon of light soy sauce, 1 dried chili.

Cooking steps:1Cut the mutton into cubes, put it in cold water, add an appropriate amount of cooking wine, blanch 2 slices of ginger, and remove it after the water is boiled for later use.

2.Put a little oil in a pot, add rock sugar, spices, cinnamon, ginger and chili pepper and stir-fry.

3.Add the lamb and stir-fry after fragrant.

4.Add dark soy sauce and stir-fry lightly.

5.Add an appropriate amount of boiling water, be sure to add boiling water. After simmering for 80 minutes, add the diced carrots and continue to simmer for 30 minutes, turning off the heat.

6.Out of the pot!

Cooking Tips:

1. Mutton is rich in nutrition and belongs to traditional Chinese medicine ingredients, and eating mutton often can nourish blood and yang, nourish qi and replenish deficiency, and promote blood circulation. Mutton is a caloric meat, which can be used to make people with cold bodies warm, but people with fever, toothache, mouth and tongue sores and other symptoms of fire should not eat. Patients with liver disease, high blood pressure, acute enteritis, or other infectious diseases should not consume it, or during a feverish period.

2. Put a hawthorn or add some radish and mung beans when cooking, and add onions, ginger, cumin and other ingredients when stir-frying to remove the smell. 3. After eating mutton, you need to drink tea every once in a while, otherwise it will cause constipation. 4. People with hepatitis should not eat too much mutton, eat it properly, and eating too much mutton can increase the burden on the liver and lead to the onset of the disease.

The preliminary steps of stewing mutton soup are also particularly important, and the fishy smell and blood of the mutton itself must be removed and destroyed, so that the stewed soup will be more delicious. Without further ado, today I will share with you the specific steps and details of mutton soup.

Ingredients: one pound of mutton.

Accessories: 1 white radish, a little ginger and green onion, 3 grams of salt, 1 gram of chicken essence and monosodium glutamate.

Lamb slides into the soup steps.

Steps. First, first put the mutton into clean water, soak it for 1 hour, change the water twice halfway (this step is to remove the fishy smell in the mutton), and then chop the mutton into small pieces (slightly more even, so that the later ripening time is consistent).

Steps. 2. Put an appropriate amount of water (slightly more water) into the pot, wash all the old ginger and cut it into slices and put it in the pot, then put the mutton in the pot and blanch it for three minutes and then remove it (the blanching time of this step must be known to be long, so as to better remove the fishy smell).

Steps. 3. Then prepare a stainless steel bucket, put in mutton, ginger and shallots, and water (the water should be over a large section of the mutton, so that you don't need to add water twice in the later stage), bring to a boil over high heat, and then turn to low heat and simmer for 90 minutes.

Steps. Fourth, when the time comes, put in the white radish pieces (the white radish should be cut into hob pieces, so that it is not easy to rot in the later stage), and cook for another ten minutes (at this time, the mutton is already rotten, if you don't know whether the mutton is cooked thoroughly, you can gently poke it in with chopsticks).

Steps. Fifth, the last step is simple, that is, adjust the mouth, put in salt, pepper, chicken essence, monosodium glutamate in turn (the taste is slightly lighter, so that the entrance will be more tasteful), continue to simmer for a minute, you can put it out of the pot and put it on the plate, if the family is rich, it will be more perfect to decorate it with garlic.

Red stewed lamb method:

1. Wash the mutton or lamb chops and blanch the blood with boiling water;

2. Put vegetable oil in the pot, add white sugar to boil sugar, fry mutton until colored, and pour it into a casserole;

3. Add ginger, green onion, hot water, dark soy sauce, salt, cooking wine, dried chili, spices, Sichuan pepper, licorice, cinnamon, fennel, jujube, wolfberry, put into a clay pot;

4. Simmer for 1 to 2 hours before serving.

Braised lamb method:

1. First of all, chop the mutton into pieces, remove the stems of the shiitake mushrooms, slice the ginger, and cut the green onion into sections.

2. Pour water into the pot, add green onions, ginger slices, put in mutton, pour in an appropriate amount of cooking wine, blanch the blood, and then remove it in cold water.

3. Pour oil into the pot, add the remaining ginger slices and fry for a few seconds, add star anise, bay leaves, pour in mutton, wait for the mutton to fry dry water, pour in an appropriate amount of Xiaonian sedan cooking wine, white wine, light soy sauce and stir-fry to taste, add shiitake mushrooms, codonopsis, red dates, dried chili peppers, cinnamon, cinnamon, tangerine peel, angelica, and green onions.

4. Prepare the casserole, pour the whole pot of mutton into the casserole, cover the pot, boil for two hours, add salt at the end, mix well, and then put it on a plate and eat it.

1. Ingredients for stewed mutton with phoenix eye.

It is not very difficult to stew lamb with phoenix eye fruit, but if you want to make this delicacy well, you need to prepare the ingredients. The main raw materials are phoenix fruit and mutton, the phoenix fruit is about half a catty, the mutton needs to be prepared about two catties, and Kaina needs to prepare an appropriate amount of edible salt and an appropriate amount of oil, as well as an appropriate amount of monosodium glutamate and an appropriate amount of fennel star anise, and the green onion is tied to the silk. Be sure to have all of these ingredients ready to make them taste more fragrant.

2. The steps of stewed mutton with phoenix eye.

The first thing to do is to process the prepared phoenix eye fruit and mutton, put the salt fruit in the water to soak and clean the mutton and blanch it with boiling water, remove the blood, and then cut it into pieces, put the mutton and the phoenix fruit into a large bowl together, then add the prepared seasoning, stir it slightly, and finally add water to the pot to boil the water, after boiling, put a shelf on the water, put the bowl full of mutton on it, and you can eat it after steaming.

3. Characteristics of stewed mutton with phoenix eye fruit.

Braised mutton with phoenix eye fruit is definitely a nutritious delicacy not to be missed, not only the taste of eating is particularly fragrant and delicious, but also the nourishing effect is particularly good, it can warm and strengthen the body, nourish the spleen and stomach, if your physique is weaker, then you can make this stewed mutton with phoenix eye fruit to eat to regulate your body has a good effect, it is worth mentioning that this dish is also very simple and convenient to make.

The delicious way to stew mutton is very simple, first prepare fresh mutton, put the fresh mutton in an iron pot and cook for more than ten minutes to remove the foam. Then put it in the pot, pour in a small amount of oil, fry the vertical mold for a few minutes, and then put star anise, fennel, licorice, a small amount of oyster sauce into the pot, add a certain amount of water, simmer for half an hour and eat.

Material. 900 grams of lamb leg meat with skin, 40 grams of green onion, 70 grams of ginger pure base, 25ml of dark soy sauce, 25ml of light soy sauce, 3 spoons of sugar, 60ml of rice wine, thick pants and water, 2 star anise.

Method. 1) Chop the lamb leg with skin and wash it and blanch it;

2) Stir-fry the lamb in the pot with green onions and ginger slices until fragrant, 3) Put the lamb leg meat into the pot, add rice wine, star anise and boiling water, skim off the foam rock section after boiling over high heat, then turn to medium-low heat and cook for about 3 hours until crispy;

4) Add dark soy sauce and sugar, continue to simmer over medium-low heat for about 30 minutes, the heat is slightly large until the soup is thick. You can add some green garlic to eat.

If it is similar to the mutton at the Tan sheep level, it is relatively simple, put enough water to the casserole, put the whole piece of mutton, boil over high heat, skim off the floating powder and turn to low heat, put 8 peppercorns and 20 cumin in the ratio of 1 catty, put pepper and cumin, boil for 3 hours, put carrot pieces and an appropriate amount of salt to boil and turn to low heat, and then cook for half an hour, and put green garlic and jasmine in the pot out of the hall.

If the mutton is thick, you should put beer, northern red bean curd juice and thirteen spices when you start cooking.

The simplest mutton method is to braise mutton, cut the mutton bought back into hob pieces, and then skim off the foam on it after the pot is opened under cold water, and then clean the mutton again, wash it with water, put a little oil in the wok slightly, add an appropriate amount of sugar, when the white sugar turns brown-red, put the fried mutton into the pot and stir-fry, then add warm water and green onion and ginger cooking wine, light soy sauce, dark soy sauce, boil over high heat and simmer on low heat for about two hours, after the mutton is completely soft and rotten. Add salt to make the potatoes out of the pot, and the delicious red braised mutton is done.

1. Wash the mutton or lamb chops and blanch the blood with boiling water;

2. Put vegetable oil in the pot, add white sugar to boil sugar, fry mutton until colored, and pour it into a casserole;

3. Add ginger cubes, green onions, hot water, dark soy sauce, salt, cooking wine, dried chili peppers, spices, Sichuan pepper, licorice, cinnamon, fennel tung Zhiji, jujubes, wolfberry, and put them in a clay pot;

4. Simmer for 1 to 2 hours, then serve on a plate.

Add sugarcane, sugarcane can remove the smell of mutton, increase umami, and sugarcane has the effect of quenching thirst, removing stomach heat, nourishing stomach yin, and increasing gastric juice.

Add green onion and ginger and drop the water twice. Then fry in the oil pan, put some of your favorite seasonings when the fried color changes, heat the water, and simmer.

Mutton can be stewed with potatoes to be particularly delicious, and it's simple

1. Stir-fried lamb with green onions. Ingredients: mutton, chili pepper (green pepper and sharp pepper are acceptable, according to personal preference), green onions, salt, cooking wine, dark soy sauce, starch, ginger, garlic, coriander.

Steps: Cut the green onion into sections and then cut it into shreds, cut the ginger, garlic and pepper and set aside; Slice the mutton, mix well with salt, dark soy sauce, cooking wine and starch and marinate for 20 minutes; Pour oil into the pot, stir-fry the mutton slices on high heat, put it on a plate when it is 8 ripe, then pour in the green onions, ginger, garlic and pepper and stir-fry for 2 seconds, pour in the mutton slices, add coriander and stir-fry for a while. 2. Simple nourishing mutton soup.

Ingredients: mutton, salt, green onions, garlic, spices, jujubes, wolfberry, hawthorn. Steps.

Soak the newly bought lamb for more than an hour to remove the blood; Cut the lamb into cubes and continue to soak for a while before draining; Put water in the pot and put the lamb pieces into it; After the water is boiling, remove the white foam from the surface and add the green onion and ginger cut into pieces. Add the prepared jujubes, wolfberries and hawthorn, and add spices; Simmer over low heat until the lamb is cooked through, then add an appropriate amount of salt; Finally, simmer for a while and wait for the salt to soak in. 3. Homemade lamb skewers. Materials:

Leg of lamb, cumin, oil, light soy sauce, chili flakes, onions, cooking wine. Steps: Cut the bought lamb leg into small cubes, remember that it is best to be fat and thin, and then cut the onion into shreds; Put the sliced lamb leg meat into a bowl, add cumin, cooking wine, oil, light soy sauce and shredded onion to marinate, which takes about half a day; Skewer the marinated lamb with bamboo skewers; Once you've done it, you can grill the lamb on a grill or grill sheet, and when it's half-cooked, add cumin powder and chili noodles to your liking, and the lamb skewers are ready.

Soak the meat in water for 20 minutes to remove the blood and wash it, poke some small holes with a toothpick after washing the radish, and cut the hob pieces for later use.

2.Add the poked radish pieces, lamb and cold water to the pot, bring to a boil over high heat and cook for another 5 minutes, remove the lamb and wash it with warm water.

3.Another town cleverly points to a pot, adds enough warm water, adds mutton and two slices of ginger, boils over high heat and skims off the foam.

4.Remove the raw kuanzhi ginger, add two tablespoons of cooking wine, a piece of bay leaf, boil and simmer for about 90 minutes (until the mutton is soft and deboned).

5.Add radish slices to boil before drinking the soup, sprinkle salt to taste.

The following are the steps and precautions for braising mutton:

Ingredients: lamb cubes, ginger, green onions, star anise, cinnamon, dried chilies, cooking wine, light soy sauce, dark soy sauce, salt, sugar, water.

Steps: Blanch the lamb pieces with hot water to remove blood and impurities;

Add water, ginger, green onions, star anise, cinnamon, dried chilies, cooking wine, light soy sauce, dark soy sauce, salt, sugar, bring to a boil and turn to low heat;

Simmer for 1 hour until the lamb is extra tender.

Precautions: Lamb should be of high quality meat, preferably the waist and abdomen, and the meat color should be bright red when choosing;

The stewing time should be appropriate, too short time can not burn the mutton, too long will cause the mutton to be too mushy;

A little ginger slices or other spices can be added depending on the taste;

During the cooking process, it is necessary to keep an eye on the heat from time to time to avoid burning out the water. Finally, take out the boiled mutton and serve it with green onions and chili rings.

God let only.