The practice of returning to the pot of mutton, how to make the mutton pot

Ingredients: cooked lamb (thinly sliced).

Ingredients: one or two sharp green peppers (cut into thick shreds); 1/2 small onion (cut into water chestnut slices); 1 celery (cut into inch-long knots); 1 piece of tender ginger (thinly sliced); pickled pepper root (cut into hob pieces); two taels of green onions (cut into inch-and-a-half-long sections); dried red sea peppers; dozens of peppercorns; 10 grams of black tempeh right; Garlic cloves (sliced).

Method: 1. First stir-fry the green peppers in a hot pot (without oil), stir-fry with a little salt and pour out 2. Heat vegetable oil in a hot pan, choke the pot with dried sea pepper and peppercorns, and stir out the fragrance with tempeh, so stir-fry the garlic slices, pickled peppers, tender ginger and green onions, turn on the fierce fire and stir-fry the mutton bumpy for dozens of seconds, and stir-fry the onions, celery and green peppers evenly out of the pot.

Ingredients for returning to the pot mutton:

Ingredients: 350 grams of mutton (hind legs) Accessories: 100 grams of celery, 30 grams of chili peppers (red, sharp, dry) Seasoning:

30 grams of vegetable oil, 10 grams of soy sauce, 15 grams of cooking wine, 5 grams of sugar, 10 grams of watercress, 10 grams of tempeh, 3 grams of salt, 1 gram of monosodium glutamate, 5 grams of green onions, 5 grams of ginger.

Preparation: 1Wash the mutton, put it in the pot, add water, boil ginger, green onions, cooking wine, boil over medium heat until broken, remove and cool and cut into slices; 2.

Wash the celery and cut it diagonally into sections; 3.Remove the stems of the tender red peppers, wash the seeds, and change the knife into pieces; 4.Heat the wok, add ginger slices, Pixian bean paste, and tempeh to fry until fragrant, add mutton slices, celery segments, and chili pepper pieces and stir-fry, add refined salt, cooking wine, sugar, soy sauce, and monosodium glutamate and fry until the celery is broken, and the mutton is cooked thoroughly.

Spicy mutton Biwu hail hot pot.

Ingredients: Lamb chops or lamb shank, cooking wine, rock sugar, spicy sauce, ginger, green onion, chili, tangerine peel, dried lotus root, dried figs, red dates, garlic, Sichuan pepper, bay leaves, cinnamon, star anise, grass fruit, cumin, dark soy sauce, oyster sauce, light soy sauce, salt.

Method Boil the water, add green onions, ginger, cooking wine, put in the mutton pieces, blanch for a few minutes, remove the mutton and wash the blood.

2. Add an appropriate amount of oil to the pot, add rock sugar, spicy sauce, ginger, green onion, dried chili, tangerine peel, garlic, Sichuan pepper, bay leaf, cinnamon fan skin, star anise, grass fruit, cumin and stir-fry over low heat, add the scalded mutton and stir-fry for a few minutes, spray in cooking wine orange.

3. Add an appropriate amount of dark soy sauce, stir-fry well to color, then add an appropriate amount of light soy sauce, oyster sauce, dried lotus root, dried figs and red dates and continue to stir-fry evenly.

4. Add boiling water that covers all ingredients.

5. Bring to a boil over high heat, turn to medium-low heat and simmer for 1 2 hours, stew the rotten meat soup until fragrant, add salt to taste.

Sichuan mutton soup pot.

Ingredients: 1500 grams of mutton, 1000 grams of mutton bones (sheep's head), 150 grams of stupid haggis, spinach, sea cucumber, chicken, Chinese cabbage, celery, garlic sprouts, 100 grams of coriander, 100 grams of minced green pepper, ginger slices, cooking wine, refined salt, monosodium glutamate, spices, lard, pepper, coriander pepper (sauce) dish, coriander south emulsifiable sauce dish each appropriate amount.

Sichuan mutton soup pot practice steps.

1. 500 grams of mutton, wash the mutton bones separately, blanch them in a pot of boiling water, remove them and wash them.

2. Put the pot on the fire, add the washed mutton, 3500 grams of mutton bones and water, ginger slices, cooking wine, spices, pepper, skim off the foam after boiling, change to low heat and simmer slowly, and remove the mutton bones, mutton, ginger slices, etc. when the soup is thick and fresh, and it becomes the original soup. Beef bones and chicken bones can also be used instead of boiling the original soup.

3. The remaining 1000 grams of mutton are washed and cleaned, and when they are eight ripe, they are cut into slices. The rest of the meat and vegetable dishes are cleaned, and the finger keys are processed and then put on the plate. Wash the sea cucumber and chicken separately and cut them into slices.

4. Put the hot pot on the stove, add the original soup, lard, refined salt, garlic sprouts, chicken slices, sea cucumber slices, and serve them together with other plates, and each person is served with condiment dishes for shabu-shabu.

Material. a.lamb belly 600 grams, b

3 green onions, 225 grams of sugarcane, 1 2 carrots, 1 2 white radish, 8 garlic, 3 chili peppers, 150 grams of ginger, c150 grams of spinach, 2 pieces of frozen tofu, d1 2 chili peppers, 3 garlic cleaves, e

Appropriate amount of coriander, 1 2 garlic sprouts, f2 money for tangerine peel, 1 money for Sichuan pepper, 1 money for star anise, 1 money for cinnamon branches, a3 tbsp soy sauce, 1 tsp sugar, 1 bottle of cooking rice wine, 600 b

1 tbsp soy sauce, 1 2 tsp sugar, 1 tbsp rice wine, 1 tbsp oyster sauce, 1 2 tsp white pepper, 80 c2 tablespoons of powdery water.

Method. 1.Cut the green onion into 6 cm pieces; Sliced ginger; mince the peppers; Finely chop the garlic; Chop the coriander; Finely chop the garlic sprouts; Peel and cut carrots and white radishes into small pieces; Wash the spinach and cut it into equal long pieces and set aside.

2.Wash the lamb brisket first, heat the pot over high heat for about 1 2 minutes, put the lamb brisket in (sheepskin side down), press the lamb brisket with a spatula until the skin of the lamb belly is golden and charred, soak it in cold water for about 10 minutes, scrape off the wool, and then put it in boiling water and blanch it for 2 3 minutes to take it out for later use.

3.Take a deep pot, add the lamb brisket and seasoning A of ingredient F, ingredient B, method 2, boil over high heat, then turn to low heat and simmer for about an hour, then scoop up the lamb brisket and set aside.

4.Take a large bowl of the former brigade, slice the lamb brisket of method 3, and arrange it neatly in the bowl for later use.

5.Take another small pot, spread the ingredient C on the bottom of the pot, and then buckle the lamb brisket of method 4 for later use. (Slowly pour the whole bowl of lamb brisket into the bowl with the mouth facing down and spread it on top of ingredient C).

6.In another pot, pour in 20 salad oil after the pot is not hot and the cherry blossoms are not hot, add ingredient D and stir-fry until fragrant, then add seasoning B and boil, pour in seasoning C to thicken slightly and pour it on the lamb brisket of method 5, and finally sprinkle with ingredient E.

After the oil is boiled and the meat slices are stir-fried until they change color, then the minced garlic and shredded ginger are stir-fried until fragrant, and then the bean paste, cooking wine, light soy sauce, sugar and salt are stir-fried evenly. Add green onions, onions, green peppers and chicken essence and stir-fry evenly, and the delicious home-cooked meat is slowly completed.

Ingredients: pork belly, cooking wine, garlic, ginger, light soy sauce, bean paste, sugar, salt, green onions, onions, green peppers, chicken essence, vegetable oil.

1. Shred the ginger, mince the garlic, shred the green onions, shred the onions, and slice the green peppers.

2. Boil water, add cooking wine and ginger to boil, blanch the pork belly to remove the fishy smell and blood foam, then drain and slice for later use.

3. Heat the oil, pour in the meat slices and fry until the oil is hot, then pour in the minced garlic and ginger to fry until the fragrance is revealed. Hail.

4. Add bean paste, cooking wine, light soy sauce, sugar and salt and stir-fry evenly.

5. Add green onions, onions, green peppers and chicken essence and stir-fry evenly, and the delicious home-cooked meat is ready.

Home-cooked recipe for returning to the pot meat: Ingredients: 1 piece of pork belly, 3 green peppers, 1 red pepper, ginger, garlic, tempeh, salt, cooking wine, dark soy sauce, light soy sauce, appropriate amount of white sugar, 1 spoon of Pixian bean paste.

Green pepper back to the pot meat method:

1. Pot with skin and pork belly under cold water, sprinkle 1 tablespoon of cooking wine after the water boils, throw in the ginger slices and cook until fully cooked inside and out (chopsticks poke into the bloodless water and come out), remove and cool; 2. Peel off the skin and cut into thin slices;

3. Cut the green and red peppers into cubes, and chop the tempeh;

4. Heat the pot, stir-fry the meat slices until the butter comes out (if the meat is fat and oily, scoop out a part), add the ginger and garlic slices and stir-fry until fragrant, and then add a spoonful of bean paste and tempeh and stir-fry well;

5. Add a little dark soy sauce to color, stir-fry the green and red pepper pieces until soft, add an appropriate amount of light soy sauce and a little white sugar and stir-fry well and turn off the heat.

The preparation of returning to the pot meat is as follows:

Ingredients: 400 grams of pork belly, half a spoon of Pixian bean paste, 8 small green peppers, 3 slices of ginger, 1 small handful of Sichuan peppercorns, 3 spoons of cooking wine, appropriate amount of salt, half a spoon of sweet noodle sauce, 2 cloves of garlic, half a green onion, half a spoon of dark soy sauce.

1. Prepare leather 1: slice ginger and cut green onions. 1 small handful of peppercorns for later use.

2. Add water to the pot, add ingredient 1 after boiling, add half a spoon of dark soy sauce and 2 spoons of cooking wine to mix into soup, and cook for 3 minutes.

3. Add the pork belly pieces and cook over medium heat for 10 minutes (chopsticks can easily poke in). Pick it up and let it cool and cut into thin slices.

4. Ingredient 2: While stewing the meat, cut the green pepper diagonally, shred the green onion vertically, and crush the garlic. Pixian bean paste, sweet noodle sauce for later use.

5. Fry the meat slices in a hot oil pan until the surface of the meat slices is slightly rolled. Turn to medium-low heat, add most of the coarse rolling spoon Pixian Bean Yan closed petal sauce, stir-fry the minced garlic until fragrant, and fry the red oil. Add a small half spoon of sweet noodle sauce and stir-fry to taste. Add 1 tablespoon of cooking wine and 1 tablespoon of stewed broth.

6. After the meat is fragrant, turn to high heat, add green peppers, shredded green onions and stir-fry until cooked, add an appropriate amount of salt to taste. Remove from heat.

7. Finished product. <>

Potatoes back to the pot meat preparation.

Step 1

Prepare the required ingredients, clean the pork belly, peel the potatoes and cut them into thin slices, soak them in water to prevent oxidation, and cut the garlic seedlings into small pieces, divide them into two parts: garlic white and garlic leaves, and then pat the garlic white with the back of a knife, cut the ginger into ginger slices, and cut the dried chili pepper into small pieces;

Step 1

Pour a little more water into the pot, pot the pork belly under cold water, then put 3 slices of ginger, 3 bay leaves, 1 chive knot and 1 spoon of cooking wine, bring to a boil over high heat, and remove the floating dust on the surface;

Step 1

Then cover the pot with a lid, simmer over medium-low heat for about 20 minutes, the pork belly slices can be easily poked into by chopsticks, remove the cold water, and cut into thin slices with the thickness of a one-yuan coin after cooling;

Step 1

During the boiling of pork belly, start another pan, pour an appropriate amount of cooking oil into the pan, put in the potato slices, fry over medium-low heat until the surface of the potato slices is slightly charred, and then put it out of the pot for later use;

Step 1

Stir-fry the pot again, boil the water in the pot, add a small amount of oil, pour in the pork belly slices, stir-fry over medium-low heat, boil out the fat in the fatty meat, and stir-fry the lean meat until the pork belly is slightly rolled up and pushed aside;

Step 1

Add the garlic white segments, ginger slices and dried chili peppers, continue to stir-fry over medium-low heat until fragrant, then add 1 tablespoon of bean paste, stir-fry until fragrant and colored, stir-fry until the oil is red and bright, then pour in the pork belly slices and stir-fry evenly;

Step 1

Continue to add the potato slices fried in advance, add 1 tablespoon of light soy sauce and half a tablespoon of sugar, and continue to mix evenly;

Step 1

Pour hot water from the side of the pot, let the meat slices, potato slices and seasonings fully combine, then pour in the garlic leaves, stir-fry again evenly and then put it out of the pan;

Diagram of the finished potato back to the pot meat.

Answer: To make this dish, the choice of meat must be a very important thing. Legend has it that the most authentic pot meat is the second knife meat, that is, the meat next to the pork leg, because when the pig is killed and divided, it is often the place where the second knife is made, so it is called the second knife meat. However, because the meat fried in this part was not as delicious as the pork belly, it looked fatty, and then it slowly became the use of pork belly to make this dish, which mainly depends on personal preference.

Choose a piece of fatty and thin-layered pork belly, and prepare garlic, green onions, ginger, dried red pepper, peppercorns, sugar, and oil to start the dish.

Boil the pork belly with the skin in a pot under cold water, boil the green onion and ginger slices, and the appropriate amount of Sichuan pepper and rice wine, and when the meat can be inserted by chopsticks, you can sauce the meat. After cutting the naturally cooled pork belly into thin slices and other prepared ingredients, first put the pork belly into a frying pan into a nest shape and then set it aside, or put it on a plate, and then add bean paste, green onions, ginger, dried chili peppers and other condiments in another pot to stir-fry until fragrant, and add a small amount of water and sugar after stir-frying for a while.

In this way, add the meat slices to the condiments and stir-fry, depending on the taste of the situation, determine whether you need to add salt to taste, and after these steps, you can stir-fry the evenly returned meat to the pot and put it on the plate.