How to make braised mutton delicious, how to make braised mutton delicious?

1.Bring water to a boil, pour in cooking wine and mutton, boil the blood foam, remove the blood foam, remove the mutton and let it cool for later use. Heat the oil, add the condiments and stir-fry until fragrant, add rock sugar and stir-fry.

2.Pour in the mutton and stir-fry to color, pour in an appropriate amount of cooking wine to continue stir-frying, pour in boiling water, cover with ingredients, add salt, cover with lid, and simmer over medium-low heat for about 40 minutes.

3.After simmering, add the carrot cubes and continue to cook for 20 minutes, pour in the dark soy sauce and light soy sauce to taste, cover and cook for a while, pick out the spices, reduce the juice on high heat and put on a plate.

Braised mutton, a dish that looks complicated, is actually very simple, the tutorial is here, suitable for home-made, hands-on try.

Braised mutton is a traditional Chinese delicacy with a long history, especially the northwest flavor. The main ingredient is mutton, supplemented by carrot stew. The mutton is warm, and it is suitable for winter consumption.

Step 1: Soak the mutton for an hour to remove the blood. Step 2: Cut into cubes of cold water and blanch in a pot. Step 3: Remove and rinse.

Step 4: Put the bottom oil in the pot, add the green onion, ginger, garlic and chili pepper and stir-fry until fragrant. Step 5: Add the lamb pieces and stir-fry. Step 6, add cooking wine, braised soy sauce and stir-fry, so that the mutton pieces are evenly colored, add an appropriate amount of water, star anise, Sichuan pepper, cinnamon and rock sugar and simmer for one hour.

Step 7: After the lamb is simmered, add the carrots and simmer for another 10 minutes. Step 8: Reduce the juice and add pepper and salt. Step 9: Remove from the pan and sprinkle with coriander.

Step 1, cut the cooked lamb into large diamond-shaped pieces, put in 20 grams of wet starch, eggs, soy sauce and stirred paste and mix well. Slice the bamboo shoots and set aside. Step 2, put the wok on the fire, add peanut oil, when it is hot, put the mutton into the piece by piece, fry it until it is persimmon yellow, and remove the decant.

Step 3, leave a little oil in the wok, first add green onions, ginger shreds, and then put in mutton pieces, fungus, winter bamboo shoot slices, goldenrod, refined salt, monosodium glutamate, Shao wine, soy sauce grams and mutton soup, wait for the soup to thicken, hook in wet starch grams, and turn evenly and put on a plate.

Braised lamb slices of the production of the skin of the material:

Ingredients: 1000 grams of lamb (lean).

Excipients: 50 grams of chili pepper (red, pointed).

Seasoning: 50 grams of lard (refined), 10 grams of garlic (white skin), 10 grams of rice wine, 10 grams of soy sauce, 5 grams of starch (peas), 3 grams of salt, 3 grams of monosodium glutamate, 5 grams of sesame oil, 5 grams of green onions, 3 grams of ginger.

The characteristics of braised lamb slices: the juice is thick and ruddy, fragrant and soft.

Teach you how to make braised mutton slices, how to make braised mutton slices to be delicious1Scrape and wash the mutton, put it in a pot of clean water, add green onion knots, ginger, Shao wine, cook the mutton until it is eight ripe, remove it, let it cool, and cut it into slices of length cm, width cm and thickness of 1 cm.

2.Put lard in a wok, stir-fry red pepper slices and garlic slices first, then put in the burning hunger mutton, pour in 250 grams of the original soup of the boiled mutton, add salt and soy sauce. When the soup is thickened, add monosodium glutamate, thickening, and drizzle sesame oil.

Braised mutton, a dish that looks complicated and stuffy, is actually very simple, the tutorial is here, suitable for families to bury their smiles and make homemade, and try it with their hands.

Summary. Hello dear, the best way to eat braised lamb is as follows. 1 11 Rinse the blood and wash the lamb chops2 11 Put spices in the pot and boil (the spices are not complete, it is best to have angelica, cardamom, pepper, tangerine peel, cinnamon, cloves, which can better suppress the smell of mutton) 3 11 Pour in the lamb chops and blanch the blood, add a little cooking wine, scoop up the lamb chops and clean them4 11 Prepare dark soy sauce, ginger slices, garlic slices, star anise, grass fruits, bay leaves (my spices are not complete, buy spices there can be with stewed mutton, roast mutton spices, such as angelica, cardamom, Sichuan pepper, tangerine peel, cinnamon, Cloves can suppress the flavorful spices)5 11 Heat the oil in a pot, the oil is hot, turn off the medium-low heat, put in two spoons of Pixian bean paste (if the rapeseed oil is about to be fried, turn off the low heat, put in the watercress, the oil is too hot and the watercress is easy to paste)6 11 Pour the ginger and garlic on the plate, stir-fry the spices until fragrant, add a few rock sugars, pour in the lamb chops and stir-fry 7 11 Pour in a small dish of Lee Kum Kee soy sauce, pour in the chicken essence, salt to taste, stir-fry for two or three minutes and turn off the heat.

The best way to make braised mutton is as follows. 1 11 Mutton chops are blanched with blood and washed 2 11 Put spices in the pot and boil Zhihe (the spices are not complete, it is best to have angelica, cardamom, Sichuan pepper, tangerine peel, cinnamon, cloves, which can better suppress the smell of mutton) 3 11 Pour in the lamb chops and blanch the blood, add a little cooking wine, scoop up the lamb chops and clean them4 11 Prepare dark soy sauce, ginger slices, garlic slices, star anise, grass fruit, bay leaves (I don't have all the spices, buy spices where you can match stewed mutton, roast mutton spices, such as Angelica dahurica, cardamom, Sichuan pepper, tangerine peel, cinnamon, cloves can suppress the flavor of spices)5 11 Heat oil in a pot, the oil is hot, turn off medium-low heat, put in two spoons of Pixian bean paste (if the rapeseed oil is about to be fried, turn off the low heat, put in the bean paste, the oil is too hot and the bean paste is easy to paste) 6 11 Pour the ginger and garlic on the plate, stir-fry the spices to make the fragrance, put in a few rock sugars, pour in the lamb chops and stir-fry 7 11 Pour in a small dish of Lee Kum Kee soy sauce, pour in the chicken essence, salt to taste, stir-fry for two or three minutes and turn off the heat.

8 11 Scoop up the lamb chops and put them in a saucepan, add half a pot of water, cover with a lid, simmer on high heat for about 20 minutes, turn to medium-low heat and simmer until soft, then prepare the white radish, cut it into pieces (if the wok has a lid, you can add water directly to the wok) 9 11 When the mutton is not much to boil, add the white radish, and the radish is cooked. 10 11 Remove from the pot and serve 11 11 Done.

Braised mutton red sauce roast is the most delicious, no other side dishes are required, and the original taste of the mutton can be retained, the specific method is as follows:

Ingredients: lamb leg, two catties of lamb chops, a small piece of ginger, a little vegetable oil, an appropriate amount of salt, an appropriate amount of cooking wine, an appropriate amount of soy sauce, a little dark soy sauce, a dozen pieces of rock sugar, and a handful of garlic seedlings.

Steps: 1. Blanch the cut mutton with ginger slices and cooking wine, a large amount of foam comes out, turn off the heat, and rinse the mutton.

2. The fine fluff on the mutton can be burned on the fire.

3. Pour an appropriate amount of vegetable oil into the pot, and stir-fry the ginger slices in the pot until fragrant.

4. Put the mutton in the pot and stir-fry slowly.

5. Fry the fatty side slightly.

6. Pour a little more cooking wine.

7. Pour an appropriate amount of soy sauce.

8. Pour a little dark soy sauce.

9. Stir and color evenly, and add a bowl of boiling water.

10. Add more than a dozen pieces of rock sugar. Put in a pressure cooker, steam and heat for 15 minutes.

11. The state of the pressure cooker after deflating.

12. Add an appropriate amount of salt.

13. Change the pot to medium heat to reduce the juice.

14. Pour it into the warm pot and heat it a little, and you can eat it for a long time.