How to stew lamb bones, how to stew lamb bones

The preparation of stewed lamb bones is as follows:1. After buying the lamb bones home, the first thing to do is to slice the meat on the bones and leave a thin layer.

2. Soak the sheep bones in cold water, soak the blood in the meat, and after soaking, put the sheep bones into boiling water and boil, mainly to get rid of their own dirt.

3. Put the boiled lamb bones into the pressure cooker, then add green onion and ginger, cooking wine, dark soy sauce, Sichuan pepper, sugar, cinnamon, add some salt to taste, cook for about half an hour, and put a little green onion when the pot is boiling.

Stewed lamb bones are also called stewed lamb scorpions.

There are generally two ways to make sheep scorpions, one is red soup and the other is white soup, I think the white soup sheep scorpion is more delicious than the red soup sheep scorpion.

First of all, it is necessary to prepare ten catties of sheep's backbone, two catties of sheep's leg bones, chop the sheep's backbone into pieces according to the bone joints, and then chop the lamb leg bones, and then put them together in the pot and scald them with hot water to remove the sheep's fishy smell and blood. Put the lamb leg bones scalded with water at the bottom of the pot, then place the lamb backbone on the lamb leg bones, then add water and simmer over a fierce fire, before the water is boiled, put the pepper, spices, grass fruits, angelica, cumin, fragrant slices, meat cole, cinnamon into the seasoning box, and then put the seasonings with fresh ginger slices and green onion segments into the pot.

After the water in the pot is boiled, put in the chicken essence and a small amount of salt, and then turn the stove down and stew over medium heat, about half an hour later, open the lid of the pot to see, prick it with chopsticks, if it can be pierced into the mutton, it means that the sheep scorpion has been cooked, at this time, adjust the stove fire to low heat, simmer slowly, it takes about an hour, and then adjust the stove fire to a slight fire, and then stew for about another hour, you can eat.

1.Salt should be used less at the beginning, because if the taste is light when eating, you can add more salt, and if you put too much salt at the beginning, the meat will not be easy to stew.

2.Putting lamb leg bones in a pot of stewed lamb scorpions can make the taste of lamb scorpions more delicious.

Stewed lamb chops Choose fresh lamb chops, put the soup pot (large) on the fire, add cold water, the water should be flooded over the meat more (how much to add is determined by the number of grams of lamb chops), put in the lamb chops, (the lamb chops should not be cut into small pieces), boil the water over high heat, skim off the top foam. Simmer over medium heat for 5 to 10 minutes, add a little peppercorns and ginger slices (the purpose is to get rid of it), change to low heat and simmer for about 1 hour, in fact, if it is lamb meat for 40 minutes.

When the ribs are almost ready, you need to do some work. Peel 1 green onion, wash and finely chop and put in a small pot for later use. After the meat is stewed, take out the lamb chops and put them in a **, don't turn off the heat, change the heat to make the soup boil, put some salt in a small pot where you put green onions, scoop some soup in this small basin, take a spoon and stir to melt the salt, and the green onion is fragrant.

Pour the soup evenly over the ribs and you're done.

In addition, cut some minced green onions, put them in a few small bowls, add a little salt, and pour in the broth.

The pork ribs are fragrant and the broth is delicious.

Delicious and nourishing.

Remember, you must not add salt when stewing pork ribs.

Steps to stew lamb bones:

a few sheep bones, blanched in hot water to remove the foam;

Find a clean bowl to put the sauce, dry yellow sauce is necessary, others can be added with bean paste, fragrant sauce or anything;

Add water, salt, and an appropriate amount of braised soy sauce to the sauce;

Pour into the electric pressure cooker and you can boil;

I generally choose the option of the longest bean tendon.

Seasoning package: cumin, Sichuan pepper, spices, dried chilies, dried ginger slices, bay leaves.

Precautions: Put a few slices of ginger and a few drops of vinegar when stewing;

Don't put too much seasoning, otherwise you will lose the original flavor of the soup, so that the stewed soup is fragrant and nutritious, and the bones are easy to cook;

You can also add a little lotus root or some kind of radish.

Stewed lamb bones 10 people 9 wrong, the chef of the hotel teaches you the secret of not passing it on, the soup is delicious and not fishy.

We all know that mutton is delicious and the most difficult to make, in fact, this stewed lamb bone is the most delicious, and the operation is very simple.

Shuozhou, Shanxi Province is the pearl of northern China, where the products are abundant and the people are outstanding. The industrious people of Shuozhou have always attached great importance to the development of aquaculture, and they raise cattle, pigs, etc., which not only increases family income, but also enriches people's dining tables. Most of the sheep raised in Shuozhou are free-range, the sheep eat the tender green grass, drink the spring water in the mountains, the mutton here is the most famous, very delicious, especially the boiled mutton bones are a major feature.

Below, the author will introduce to my friends the practice of stewed lamb bones in Shuozhou.

Add water to a pot and bring to a boil, then put the lamb bones in it to cook.

Add large chunks of green onions, large slices of ginger and a dozen cloves of peeled garlic for a great seasoning effect.

Cut about 400 grams of carrots into small pieces about 10 cm long and put them in the pot, because the carrots and lamb are the best match, and the stewed lamb bones are very delicious.

Add some cumin, cumin can remove the fishy smell in the lamb bones, make them re-fragrant, and make the boiled lamb bones fresher and taste better.

Finally, add a few red dried chili peppers and an appropriate amount of Sichuan peppercorns, which can not only increase the color, but also adjust the taste, so that the mutton bones are full of color and flavor.

After about 20 minutes, the soup in the pot is finished, and only the delicious lamb bones remain. At this point, the lamb bones are cooked and ready to be enjoyed.

Lamb bone broth. Ingredients required: 1 kg of lamb backbone, 1 coriander, appropriate amount of salt, 1 green onion, 3-4 slices of ginger, 1 piece of ginger, cooking wine, 1 teaspoon of white pepper

Steps:1When buying a lamb backbone, let the seller cut it directly into pieces, it is difficult to chop the bones with a kitchen knife at home, soak the lamb backbone in clean water for 2-3 hours, during which the water is changed 1-2 times to soak the blood of the bones out.

2.Add water to the pot, blanch the lamb backbone under cold water, and blanch the lamb backbone before boiling the soup, which can remove impurities and blood water, and the soup made is not fishy.

3.After the water boils, skim off the foam, boil the lamb backbone for 4-5 minutes, remove the bones, and wash the bones with warm water.

4.Put the bones in a pot, add water, and put the green onions, ginger slices, ginger, and cooking wine. Bring to a boil on high heat, cook for half an hour, and when the time comes, pick out the green onion segments, the green onion segments have been boiled for a long time, and the taste is not good. Reduce the heat and simmer for 50 minutes.

5.When the time is up, add salt to taste and continue to simmer for another 10 minutes. Turn off the heat, sprinkle in white pepper and stir well, sprinkle with chopped coriander and green onions, and a pot of delicious, nutritious and calcium-replenishing lamb bone broth is ready.

Wash the mutton bones and soak them in snow water, and blanch the wok water in the wok water.

Use the blanching time to prepare the seasoning.

Fry the lamb bones, drain the water, put them in a pressure cooker and turn on low heat.

Then pour in cooking wine, two small bowls of water, dark soy sauce, and then add the prepared seasoning.

After the pot is boiled, put an appropriate amount of salt and sprinkle it on the top cover, and put the steam pressure on the exhaust valve for 20 minutes.

After 20 minutes, turn off the heat and allow for natural deflation before turning on the pressure cooker.

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Collapse. How to stew lamb bones?

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Mutton bone soup has a lot of nutritional and nourishing effects on people, and the biggest effect is to nourish the kidneys, so how to stew mutton bones? Here, I would like to introduce it to you.

Turn on step-by-step reading mode. How it works:

First of all, the fresh sheep bones are bought and cleaned, and then soaked in cold water to remove the fishy smell and blood stains of the sheep.

Then chop the soaked lamb bones into pieces of suitable size, and then put them in hot water to cook for a while to further remove the fishy smell of the mutton and the dirt inside.

After cooking, put the lamb bones into the pot, add an appropriate amount of water, and then add Sichuan pepper, spices, grass fruit, angelica, cumin, cumin, fragrant slices, meat coarse, cinnamon, fresh ginger slices and some cooking wine and simmer over high heat.

Then after the water is boiled, add an appropriate amount of monosodium glutamate and a little salt, turn the heat to medium heat and simmer slowly, for an hour, after the meat is cooked, simmer for half an hour over low heat, and a pot of mutton bone white soup can be enjoyed.

Ingredients: 1000 grams of lamb bones (hind legs or lamb chops, with meat), 500 grams of carrots, a little onion.

Seasoning: 5 slices of ginger, chicken essence, salt, minced green onion, chopped coriander.

Method. 1. Wash the carrots and cut them into hob pieces, and wash and shred the onions.

2. Wash the lamb bones and cut them into pieces, put them in the pot, add ginger and cold water and start simmering over high heat.

3. After the water boils, skim off the foam, simmer the meat over low heat, and then add salt, onions, and carrot cubes.

4. After the carrots are stewed, add chicken essence, sprinkle with chopped chives and coriander.

Tips. When eating lamb bones, you can mix balsamic vinegar, light soy sauce, Maggi umami sauce, oil and spicy seeds, and sesame oil into a sauce that suits your taste, and dip it in seasonings to eat.

1. Put the bought lamb bones into a small basin, then add water to rinse them, then add an appropriate amount of water to the basin, add some cooking wine, and soak for an hour.

2. Take out the soaked sheep bones and put them on the board, and directly use the back of the knife or the knife handle to crack the sheep bones, but don't knock them too hard, just crack the cracks on the bones.

3. The purpose of this is to be able to let the bone marrow in the bones flow out, take out the casserole used to make soup at home, and then add an appropriate amount of water to the casserole.

4. First boil the lamb bones slightly, make sure the blood water is cleaned up, then pour out the water in the pot to cook the bones, and add an appropriate amount of water again.

5. Then add more ingredients in the pot, ginger slices, green onions cut into green onion segments and sprinkle them into the pot, add an appropriate amount of cooking wine, sprinkle a few wolfberries, and boil the water over high heat first.

6. After the soup in the pot boils, turn to low heat, boil the soup over low heat for about half an hour, you can cut some coriander and sprinkle it into the pot before coming out of the pot, the mutton bones that come out of this way are very delicious, and the soup of stewed mutton bones is also very nutritious.