The practice of braised lamb shank, the practice of braised lamb shank

Ingredients: a lamb shank, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, a little dark soy sauce, an appropriate amount of rock sugar, a few slices of ginger, a few cloves of garlic, a few bay leaves, an appropriate amount of cumin powder, an appropriate amount of ginger powder, and a handful of Sichuan peppercorns.

Pour a handful of peppercorns into a bowl of boiling water and set aside.

Put the cold water lamb pieces into the pot with blood water, put in a few bay leaves and garlic cloves, pour a little cooking wine, and scoop away the blood foam floating on it after boiling over high heat. (Cold water into the pot because the meat will be tightened immediately when the boiling water is seen, and it is difficult to stew later).

Pour out the bloody pieces of sheep and drain them (otherwise you will wait to get out of the oil pan when you get out of the oil pan, crackling and flying).

Heat the oil in a pan, throw in an appropriate amount of rock sugar and stir-fry over medium-low heat until caramel color (the amount of sugar is adjusted according to personal taste and the amount of lamb).

Pour the drained lamb pieces into the fried sugar-colored pot and stir-fry over high heat until the mutton is caramelized, then add an appropriate amount of garlic cloves, ginger slices, bay leaves, stir-fry and add cumin powder (after all, mutton cumin is a perfect match), ginger powder (sold in supermarkets), light soy sauce (a little more without salt at the end), a little dark soy sauce, and quickly stir-fry until the fragrance comes out.

Pour in cooking wine and water, subject to the lamb pieces, the ratio of cooking wine and water is 1:1, yes, you read that right! That's it!

Don't ask me why, it's absolutely delicious if you burn it so much, and then pour in the yellowed pepper water, it's a flower! Pepper! Water!

Yes, if you fall down with the peppercorns, then I can't save you.

Cover the pot and boil over high heat to simmer over low heat, keep stewing, think about turning over, if the pot is good, you can't turn it over, and finally stew until the juice is dry and there is a small pot at the bottom to taste the saltiness of the soup, if you think lightly add a little salt, just put it out.

In winter is the season to eat mutton, because mutton has the effect of warming and nourishing, often eating some mutton in winter can play a role in warming up the body and kidneys, there are many ways to make mutton, such as: shabu mutton, stewed mutton, roast mutton and braised mutton and so on. Among them, braised mutton is a more classic method, which is very popular with people, now let's talk about home-cooked braised mutton practices and cooking tips.

Ingredients: Lamb

Method:1Prepare the raw materials, rinse the mutton with flowing water to clean the surface of the blood water, put it in a large basin, soak it in water for half an hour, change the water two or three times during the period, soak out the blood water in the mutton, wash and drain it for later use.

Put water in the pot, mutton in a pot under cold water, medium high heat, do not cover the lid, after boiling, cook over low heat for another five minutes;

2.After blanching, remove the lamb and rinse it with running water and drain. Cut the green garlic into pieces and crush the ginger, knot the green onion, and put the garlic, bay leaves, spices, cinnamon and peppercorns into the tea bag (if there is no tea bag at home, put it directly into the pot).

Heat a small amount of oil in a pot and stir-fry the chives, ginger and garlic; Pour in the lamb pieces and stir-fry until fragrant. Add enough water to cover the lamb; Add two tablespoons of cooking wine. Add 2 tablespoons dark soy sauce and 1 tablespoon light soy sauce; Put in the spice packet.

3.Add a tablespoon of caster sugar. Cover the pot, bring to a boil over high heat, then turn to low heat, and simmer for about two hours until the lamb is completely crispy and flavorful.

Open the lid and turn to high heat to collect the thick soup, add a little chicken essence and a little salt to adjust the taste, sprinkle with green garlic leaves, cover the pot and simmer for one minute (so that the green garlic leaves are greener and more fragrant), open the lid and remove from the pot.

Tips: 1When choosing mutton, it is best to choose goat meat with skin, which has a small smell, and Hu mutton will have a slightly more focused taste. Choose lamb chops or leg of lamb with skin, lamb with skin is more nutritious. Choose lamb with a light red color and elasticity to the touch, which is fresher.

2.The role of Sichuan pepper here is to remove the fishy smell in the mutton. Don't worry about the strong pepper flavor of the dish, in fact, the finished product can't eat the pepper flavor at all.

2.You can choose the following ingredients to cook with the lamb to remove the fishy smell of the lamb: peppercorns, radish, sugar cane, hawthorn, tea; 3.

When the mutton is blanched, do not add a lid, so that the peculiar smell in the mutton can be emitted during the blanching process, if the lid is closed, the fishy smell emitted by the mutton after heating will be re-simmered back into the mutton. Meats with strong flavors should be blanched without a lid.

4.The water should be filled at one time, and the lid should not be added halfway.

It is important to remove the fishy before doing it.

The preparation of braised lamb shank is as follows:Ingredients: leg of lamb, white radish, spices, etc. 1. Wash the leg of lamb and cut it into small pieces.

2. Put the spices in the seasoning box.

3. Cut two large slices of 2cm thick white radish and prick some small holes in the radish with chopsticks.

4. Pour cold water into the mutton, cooking wine and a radish slice and boil until boiling, remove the water (at the same time, add an appropriate amount of water to the pressure cooker and bring to a boil).

5. First fry the sugar, add a little oil and 50 grams of sugar to the wok and fry over low heat.

6. Fry until the bubbles disappear and the sugar color is red and bright.

7. Quickly pour in a spoonful of boiling water to turn into sugar.

8. Pour the lamb tightly watered into the sugar color and boil for 2 minutes to color.

9. Cut the green onion into large sections and pat the ginger loose.

10. Then pour the mutton and sugar into the pressure cooker, add the green onion, ginger, box, and another slice of white radish. Add salt, cooking wine, pepper and seasoning.

11. Cover and add valves, boil the fire and turn to medium heat for 15 minutes, turn off the fire and naturally deflate.

12. Cut the remaining radish into elephant eye pieces.

13. Pour the mutton soup into the wok, add the white radish pieces, and stew until the radish is 7 minutes cooked.

14. Pour in the mutton and cook it until the soup is suitable.

Ingredients: 400 grams of lamb shank. Excipients: Appropriate amount of sauce and meat soup. Steps: 1. Prepare the lamb leg meat and wash it, as shown in the figure below

2. Blanch the water and put it in the rice cooker, as shown in the figure below

3. Add the sauce and meat soup, as shown in the figure below

4. Press the button to start the sauce, as shown in the figure below: <>

It can be cooked in about a few minutes, as shown in the figure below:

6. Put it on a plate, as shown in the figure below

The steps of the early Zen for the braised lamb leg are as follows:

1. Cut the lamb leg into small pieces and soak in water for half an hour, add cold water to the pot and boil, wash it, and cut the carrot into small pieces;

2. Put oil into the wok, the oil is slightly spicy, pour in star anise, green onion, ginger, cinnamon, red pepper, garlic cloves, and pour in the mutton and stir-fry after fragrant;

3. Add dark soy sauce and rice wine Lu Xinchen, stir well, add boiling water, and the water can overflow the mutton;

4. After the fire boils, turn to low heat and add a little thirteen incense;

5. Cook until the meat is rotten, add less salt and sugar to reduce the juice;

6. Sprinkle in the green garlic and start the pot.

Leg of lamb, green onion, ginger, garlic, star anise, cinnamon, Sichuan pepper, fennel, onion, salt, sugar, white wine, dark soy sauce, light soy sauce, rice vinegar.

1. Soak the severed leg of lamb in water for half a day. Change the water twice halfway through.

2. Put green onion and ginger in the water and bring to a boil over high heat, add the leg of lamb and a little white wine, and blanch.

3. Prepare green onions, ginger and garlic, star anise, cinnamon, peppercorns and fennel.

4. Put a little base oil in the pot and stir all the spices in the 3 steps.

5. After stir-frying until fragrant, add the fried lamb leg and stir-fry.

6. Add dark soy sauce, light soy sauce, a little white vinegar, and continue to stir-fry.

7. Add an appropriate amount of water, and put the water in a pressure cooker after boiling. Simmer in the pressure cooker over medium-low heat for 10 minutes. After decompressing naturally, pour the leg of lamb into the pot, add the onion and continue to simmer for about 15 minutes. until most of the water is drained.

Preparation of braised lamb shank.

The ingredients of lamb shank meat are not weighed.

3 tablespoons of cooking wine.

Star anise: 2 pcs.

1 bay leaf.

Several green onion segments.

Cinnamon bark 1 piece.

Soy sauce to taste.

Ginger slices to taste.

Beer is optional.

Preparation of braised lamb shank.

Pick some fatty parts of the lamb leg meat, cut it into small pieces for later use, change the water several times, and wash the blood.

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Cold water, throw a few slices of ginger, boil, put the mutton pieces, boil again, commonly known as water, can remove the smell of mutton and blood foam, about 2-3 minutes to boil, rinse and control dry water for later use.

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Prepare auxiliary materials If you have rock candy, you can prepare a small piece The color will be very beautiful, and it doesn't matter if you don't have it.

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Heat the pan with cold oil, the oil does not need more, add ginger slices, star anise, cinnamon, bake and fry over low heat to bring out the fragrance, turn the mutton to medium and high heat and fry for about 3 minutes, pour in cooking wine, and continue to stir-fry.

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After the cooking wine volatilizes, pour in the soy sauce, there is caramel in the soy sauce, so stir-fry frequently, don't paste the pot, stir-fry until the taste of the soy sauce dissipates, the meat is hung with color, the bottom of the pot is full of oil, the green onion section, rock sugar, stir-fry a few green onions to change color, and immediately add boiling water.

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Boiling water over the lamb shank, put dried chili peppers and bay leaves, add a small spoon of thirteen spices to enhance the flavor, and add some beer is better, it doesn't matter if you don't have it, in the process of repeated frying, the smell of mutton is basically gone. Burn over high heat, volatilize the smell of mutton again, pour it into a pressure cooker, 20 minutes, it is more convenient, you can also use a casserole, simmer slowly over low heat, the taste is very special!

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The pressure cooker I used this time, add salt out of the pot, collect the soup again, sprinkle with coriander, and you can eat! This is a lunch for my husband, packed in a lunch box, and the house is full of fragrance after opening the lid It is very simple and convenient.

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Mutton is rich in nutrients and is a good nourishing product for winter cold, but because mutton has a fishy smell, many people do not like to eat it. Only put a good pick, cleaning and cooking three.

A pass, you can get rid of the smell of mutton.

To control the selection is to choose fresh meat with light red color and elasticity to the touch; Then it is to wash the good cleaning, wash the fine hair and impurities on the surface of the mutton with warm water, cut it into small pieces and blanch it, remove the blood foam, and then rinse it clean; Cooking is more important, the cooking methods taken to remove the fat are to add peppercorns, put some cooking wine and vinegar, and radish or tea to boil, etc., the following is a few cooking methods that can remove the smell of mutton:

Braised 1000 grams of lamb leg meat, chopped into small squares, blanched, after removing blood foam, rinsed with water; Pour oil into the pot and heat it, put Sichuan pepper, dried pepper, star anise, cinnamon, tangerine peel, ginger pieces, green onion knots, fry the fragrance, add mutton, cook cooking wine and fry for a while, then add bean paste, water, salt, monosodium glutamate, soy sauce, sugar, aged vinegar and a few perforated carrots, boil over high heat, simmer over low heat; After the mutton is burned, remove the ginger pieces, green onion knots, and carrots to eat. After stewing, the mutton is crispy and deboned, salty, fresh and slightly spicy, and fragrant.

In addition, when stewing mutton, wrap a little tea with gauze, cook it with mutton, and remove the tea bag after cooking, which can remove the smell; When roasting mutton, put orange peel can not only remove the smell, but also increase the orange flavor; Roast mutton with a few shelled walnuts or hawthorn, which can not only remove the smell, but also make the mutton cook faster; Boil the mutton in water, add a little garlic and thin chili pepper (chili oil or chili noodles and water stirred into a thin paste) when eating, and the gas can also be reduced; Wash and cut the mutton, put it in a pot of boiling water, and then boil it to the pot according to the ratio of kilograms of mutton to kilograms of water and two meters of vinegar, take out the mutton, and the gas can be relieved; When roasting and boiling mutton, put half a bag or 1 3 packets of curry powder into a kilogram of mutton, which can also remove gas.

Stir-fry 250 grams of net mutton, cut it into willow leaves, and starch it with salt, eggs, monosodium glutamate, and corn starch; Cut the green onions into horseshoe shapes; Fill the bottom oil in the pot, wait for the oil to be hot, and put the mutton in the pot; Stir-fry the lamb until it is half-cooked, add rice vinegar and roast dry. The amount of vinegar is about one thousandth of that of meat; Then add green onions, ginger, soy sauce, sugar, cooking wine, fennel and other seasonings, and add green garlic or garlic paste when the pot is raised. Its fishy smell is greatly reduced, and the taste is mellow.

Bottom oil in the pot, boil the pot with ginger and minced garlic, put the mutton until it is half-cooked, then enlarge the green onion, then add soy sauce, vinegar, cooking wine and stir-fry a few times, and play sesame oil from the pot, its taste is fragrant and beautiful, and there is no fishy smell.

Braised leg of lamb. space

Materials. Leg of mutton Several leg bones.

1 green onion. Star anise: Three.

Garlic 5 cloves. Ginger 5 slices.

Carrots: 2 sprigs.

Two scoops of dark soy sauce.

5 tablespoons of cooking wine.

Sichuan pepper 10 grains.

Dried chili peppers three.

Salt several. The steps of the braised lamb shank.

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Step 1: Pass the lamb in water to remove the blood foam.

Step 2: Put oil in the pressure cooker, put the lamb leg in and stir-fry, add green onions, ginger, garlic, star anise, peppercorns, pepper and chili pepper and stir-fry in turn.

Step 3Add cooking wine, continue to stir-fry, then add boiling water, and cover the mutton.

Step 4 Cover the pot and press for about 20 minutes, open the lid, add the carrots and salt, and continue to cover the pot and press for 10 minutes.

Step 5: Deflate the pot, open the lid and put on a plate.