How is lamb cooked and how should lamb be cooked?

Braised lamb. Ingredients: 2 kg of mutton, 4 shallots, a few coriander, 1 piece of ginger, 6 dried chilies, 3 star anise, 4 bay leaves, 1 pinch of Sichuan pepper, 1 section of cinnamon, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of salt, 4 pieces of rock sugar.

Method: 1. The mutton is bagged by a friend, and it is taken out of the refrigerator and thawed naturally.

2. Prepare green onions, ginger, dried chilies, star anise, bay leaves, peppercorns, cinnamon, coriander, and rock sugar.

3. Blanch the mutton in a pot under cold water with 1 tablespoon of cooking wine to remove impurities and smell.

4. Remove and clean, drain and set aside.

5. Put an appropriate amount of vegetable oil in the wok, add ginger slices, star anise, dried chilies, green onions, Sichuan peppercorns, and cinnamon to stir-fry until fragrant.

6. Pour in the lamb pieces.

7. Add 1 tablespoon of cooking wine.

8. Add light soy sauce, dark soy sauce, and mutton to stir-fry evenly.

9. Add an appropriate amount of boiling water, just over the mutton, and add a few rock sugars.

10. Cover the pot, turn to low heat and simmer for 1 and a half hours, when the soup is not much, add salt and mix well.

11. Finally, reduce the juice on high heat, put it on a plate, and sprinkle with coriander.

12. Smelling the beautiful fragrance is really hard to refuse.

Tips: Be sure to add enough water at one time, adding water halfway will affect the taste of the mutton.

Ang, if it is hot, chop him into small pieces waiting for him, and then use ginger slices in the pot first, take out the water, and finally scoop up and drain it, and then, add oil to the pot, add chili pepper, pepper, green onions, ginger, garlic, etc., these things can remove the fishy smell in the mutton, and then pour the mutton into the pot, stir-fry quickly, stir-fry for a while, and then, add cooking wine to remove the fishy, and then add water and put it in the pot, and slowly stew it.

How to cook lamb:Ingredients: 250 grams of lamb slices, 250 grams of Chinese cabbage.

Excipients: Appropriate amount of boiled meat, appropriate amount of coriander, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking wine.

Steps: 1. Add salt and pepper to the lamb slices.

2. Add cooking wine, stir evenly and marinate for a while.

3. Wash the Chinese cabbage and cut it into pieces.

4. Pick and wash the coriander and chop it.

5. Add water to the pot to boil the meat, add an appropriate amount of water and bring to a boil.

6. Put the Chinese cabbage into the pot and cook it, then remove it.

7. Put the lamb slices into the pot and remove them after cooking.

8. Put the Chinese cabbage and mutton in a container.

9. Finally, sprinkle with coriander and pour in the soup.

1.Chop the lamb into pieces.

2.The sheep bone is smashed open with the back of a knife.

3.Add water to the pot, add ginger, radish cubes and rice wine, put the lamb leg meat and bones into the pot, boil the water and cook for 3 minutes, until the blood foam completely floats and solidifies.

4.Remove the leg of lamb, wash and drain.

5.In the pressure cooker, put the lamb bones, then the lamb, the remaining ginger, and the dried chilies.

6.Add brown sugar, soy sauce, add the remaining rice wine, add salt, add 2 small bowls of water to the pot, put it on the fire, cover the pressure cooker and bring to a boil over high heat, turn to low heat and cook for 15 minutes after steaming, turn off the heat and simmer for 10 minutes.

7.Put the stewed leg of lamb in a wok and reduce the juice on high heat for 5 minutes.

8.Finally, add the garlic sprouts and pepper and mix well.

How to cook lamb:

Ingredients: 2 kg of mutton, 1 radish, green onion, ginger, cinnamon, tangerine peel, red dried chili, light soy sauce, dark soy sauce, cooking wine, rock sugar, oil.

Method: 1. Peel the white radish, cut it into small pieces, pour it into boiling water and blanch it, remove it and drain it for later use. Chop the mutton into small pieces, wash it, put the mutton directly under cold water, add a little cooking wine and ginger, and blanch the mutton.

2. After the water in the pot boils, cook for a few minutes to completely boil the blood water of the mutton, and then use a spoon to skim off the foam on the surface and remove the mutton. The foam has been skimmed off, and the remaining soup can be left for the lamb stew.

3. Don't put oil in the pot, wait until the pot is hot, pour in the mutton, and stir off the water vapor in the mutton. Then put it out, if there is oil in the pot, you don't need to put oil, if there is no oil, add a little oil, put in rock sugar and fry the sugar. When the sugar in the pan turns dark brown and foamy, pour in the lamb that has just been fried and stir-fry evenly.

4. Add a little ginger, red chili, cinnamon and tangerine peel, and add a little dark soy sauce and light soy sauce to color. Pour in hot water, cover the pot, bring to a boil over high heat, turn to low heat and simmer for an hour.

5. Open the lid, add the green onion knots, and add salt to taste. Pour in the blanched white radish and simmer together for about 20 minutes. At this time, there is no need to cover the pot again. Wait until the radish in the pot is ripe and absorbs the flavor, and the radish becomes transparent, and then it can be taken out of the pot. Sprinkle with coriander or green garlic.

Braised lamb.

My hometown is in Qidong, Jiangsu, which is a small place across the river from Shanghai at the mouth of the lower reaches of the Yangtze River in northern Jiangsu.

Qidong has been the land of fish and rice since ancient times, not only rich in marine resources, but also delicious goats.

Almost every household in the rural areas of Qidong raises goats. With the passage of time, Qidong people have a soft spot for mutton, and the method of eating has become more and more exquisite, and the reputation of Qidong mutton has gradually spread. Distinctive mutton restaurants are all over the city, even in Shanghai, Suzhou and other big cities, the brand of "Qidong mutton" has also appeared, and the business is really booming.

Mutton has the effect of dispelling cold and helping warmth, especially suitable for winter consumption.

In winter, lamb on the table becomes fashionable.

During the New Year's holidays, mutton is indispensable in food procurement.

When a steaming pot of braised lamb is served, a fragrant aroma fills the mouth. When the lamb slips into the stomach, the very strange umami taste will remain in your feeling for a long time. At this time, the other delicacies of the mountains and seas will become eclipsed, and you will involuntarily grab the wine cup on the table and drink it all.

The goat meat in Qidong is cooked with the belt and bones.

The gum of the sheepskin is mixed with the fragrance of the lamb bone, and the taste is particularly good! ”

Ingredient breakdown. Ingredients: 900 grams of lamb.

500 grams of rice wine.

Excipients: Appropriate amount of green garlic.

Ginger to taste, garlic to taste.

Ingredients: Salt to taste.

Rock sugar to taste. Appropriate amount of dark soy sauce.

Fresh soy sauce to taste. Pepper to taste.

Star anise to taste. Cinnamon to taste.

Appropriate amount of red dates. Salty and umami taste.

The simmering process is time-consuming for several hours.

Normal difficulty. The steps of the braised lamb method.

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After thawing the lamb in the refrigerator, blanch it in water and remove it.

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Put the lamb in the pot.

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Put down ginger, garlic, chili, star anise, cinnamon, red dates.

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Pour in 500 grams with rice wine.

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Bring to a boil over high heat. Please click Enter a description.

Put down 2 tablespoons of rock sugar.

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Add an appropriate amount of dark soy sauce, fresh soy sauce, bring to a boil over high heat, and simmer for 80 minutes on low heat.

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Add salt to taste and cook for 5 minutes.

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Add some minced green garlic and stir well.

Tip 1It is also very delicious with some sweet noodle sauce.

2.The amount of chili pepper is put according to your needs.

Prepare hawthorn, white radish, mutton, cinnamon, star anise, bay leaves, dried chilies, Sichuan pepper, ginger slices, green onions, garlic sprouts, and tea leaves. Wrap the tea leaves, cut the hawthorn in half, cut the lamb into pieces, and blanch in the pot. Heat the oil with the ingredients, add mutton, cooking wine, vinegar, soy sauce, stir well, add boiling water, hawthorn, rock sugar, tea, thirteen spices, salt, turn to the pressure cooker for 25 minutes, cut the garlic seedlings into sections, cut the white radish into pieces, press the mutton into a wok, add the white radish, simmer for 15 minutes, add garlic seedlings out of the pot.

Answer 1, put the mutton in clean water and wash it until there is no blood water, then take it out, put an appropriate amount of cold water in the pot, add the mutton, add two small spoons of vinegar, boil it and remove it with a colander, then rinse off the blood foam with water, drain and set aside.

2. Chop Pixian bean paste, wash and drain star anise, cinnamon, bay leaves, grass fruits, and dried chili peppers, slice ginger, and peel garlic; Carrots, potatoes, onions are cut into hob pieces; Soak the yuba knot with water in advance.

3. Put oil in a hot pan, add watercress, fry the red oil, add mutton, star anise, cinnamon, bay leaves, grass fruit, dried chili, ginger, garlic, and stir-fry well.

4. Add two teaspoons of cooking wine and stir well; Add a teaspoon of dark soy sauce, light soy sauce and an appropriate amount of salt, and stir-fry again.

5. Add enough hot water, cover the pot, bring to a boil over high heat, then turn to low heat and simmer for about 70 minutes.

6. Add the radish and potatoes and cook for about 10 minutes.

7. Add the bean curd and cook for about 2 minutes.

8. Add the onion and cook for one minute.

If you want to marinate lamb, you can refer to the method.

Preparation of marinating lamb:

1.Raw material arrangement: Cut large pieces of lamb into strips about 50 cm long, 13 cm wide and weighing about 1 kg.

2.Dry curing: Mix sodium nitrate and kilograms of salt, rub it around the meat strips by hand, and lay them flat in the jar for 3 days.

3.Wet pickling: After taking out, wipe off the water stains on the meat with a dry cloth, and then use the remaining kilograms of salt to make a marinade, wet marinate the meat for 15 days, the marinade should be immersed in the marinated meat, turn the tank 1 time every 5 days, take out and drain, that is, the finished product.

Question: Salted mutton** has blood and water.

Ask how to get rid of the smell.

Answer: You can also give it to cut into thin slices. Then soak it in water, mainly to remove the saltiness, and then put it in the steamer. Steam for 15 to 20 minutes and you'll be ready to cook, so it's very simple.

I'll check this for you.

Add orange peel: The pores of orange peel can absorb the smell of mutton, and the aromatic substances in orange peel can also mask the smell of mutton.

Question: What is pepper water?

Sheep Tibetan fish, raw materials: 750 grams of mutton, 500 grams of live crucian carp.

3 grams of Sichuan pepper, 20 grams of salt, 20 grams of Shao wine, 20 grams of green onion, 15 grams of ginger, 2 grams of monosodium glutamate, 15 grams of sesame oil.

Features: The mutton is crispy and fragrant, and the fish is fresh and tender.

Method: Rub the mutton with pepper, refined salt, Shao wine, green onion and ginger, marinate for 6 hours, then put water in the pot and wash it.

Slaughter and cure the crucian carp, cut the flower knife on both sides of the fish surface, wash it in a pot of water, and smear it with refined salt and Shao wine.

Use a knife to cut the side of the lamb and hide the fish in.

Put it in a pot, add water, refined salt, Shao wine, green onion and ginger, Sichuan pepper, bring to a boil and simmer over low heat until the mutton is crispy, add monosodium glutamate, and pour sesame oil to serve.

Teriyaki. Ingredients: mutton, white radish, green onion, ginger, garlic, bay leaves, star anise, Sichuan pepper, cumin, dark soy sauce, light soy sauce, coriander, rice wine.

Method. 1.Put water in the pot, add a little peppercorns, ginger slices, rice wine, put in the mutton blanching water and put it for later use.

3.Add the rice wine, light soy sauce and dark soy sauce and stir-fry evenly.

4.Rush into the hot boiling water to cover the mutton, boil over high heat, turn to medium-low heat and simmer for 1 hour, add radish pieces and continue to simmer for half an hour, and finally add coriander to the juice over high heat.

Ingredients: mutton, onion, green onion, cumin, soy sauce, rice wine, white wine, salt, oil.

Cumin. Method.

1.Cut the lamb into 2-3mm thick slices, shred the onion, and cut the green onion into large sections.

2.Put 10 grams of cumin powder, soy sauce and rice wine into the mutton, grasp it well, then add 5ml of oil and stir well, marinate for 15 minutes.

3.Heat the oil pan for 7 minutes, pour in the marinated mutton and spread it out, and fry until it is cooked for 7 minutes.

4.Pour in the onion and green onion segments and stir-fry until soft, pour in the mutton, add cumin powder, salt and stir-fry quickly.

Ingredients: 500 grams of mutton, 50 grams of coriander, 1 egg, 50 grams of green onion, ginger and garlic, 15 grams of cumin, 10 grams of chili noodles

10 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 20 grams of starch, 10 ml of cooking wine, 5 grams of pepper

Dark soy sauce 3ml, 300ml salad oil.

Step 1 】 Wash the coriander and cut it into inch sections, wash and slice the green onion, ginger and garlic;

2 】 After washing the mutton, cut it into small cubes 5 cm long and 2 cm thick; Add 1 egg white, 20 grams of starch, 5 grams of salt, 5 grams of monosodium glutamate, 5 grams of cooking wine, 5 grams of pepper, 3 grams of dark soy sauce, marinate for 20 minutes;

3] Put 300ml of salad oil in the pot, wait for the oil to be heated to 7 hot, that is, when the hand is obviously hot on the oil, put in the marinated mutton, stir-fry the meat and put it into a colander to control the oil;

4 】 Put 5 grams of oil in the pot, continue to heat until 7 is hot, add 15 grams of cumin, 10 grams of chili noodles, add green onions, ginger and garlic and stir-fry until fragrant;

5 】 Then add the mutton after oil control and stir-fry; Finally, add the coriander segment and stir-fry a few times to get out of the pot;

6 】 A delicious dish of cumin mutton with full color and flavor is served.

Ingredients: 500 grams of lamb shank, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic, 5 grams of coriander, 15 grams of bean paste

5 grams of Sichuan pepper, 20 grams of hot pot base, 5 grams of salt, 15 ml of cooking wine, 10 grams of monosodium glutamate, 15 ml of light soy sauce

5g pepper, 10g sugar, 10ml oyster sauce.

Step 1] Wash the lamb and cut it into thumb-sized pieces;

2 ] Put a pot of cold water in a pot, pour in the mutton pieces, bring to a boil over high heat, and remove the mutton with a colander for later use;

3 ] Sliced green onions, sliced ginger, sliced garlic;

4] Chop the coriander into sections;

5] Put 15ml of oil in a pot, heat until the oil is hot, add bean paste, Sichuan pepper, green onion, ginger, garlic, stir-fry until fragrant, add cooking wine and oyster sauce;

6 ] Add the blanched lamb pieces and stir-fry a few times over high heat;

7 ] Pour in 500ml of water and bring to a boil over high heat;

8] Add salt, hot pot base, monosodium glutamate, light soy sauce, pepper, sugar, turn to medium heat and simmer for 20 minutes;

9] Remove from the pan, put on a plate and sprinkle with parsley.