The authentic practice of white cut mutton, the authentic practice of white cut mutton

The steps are as follows:

1.Cut the lamb (goat meat) into rectangular cubes 20 cm long, 13 cm wide and 5 cm thick, rinse together with 2 bones.

2.Put star anise, cloves, cinnamon, pepper, fennel seeds, and tangerine peel into a small white cloth bag, tie the bag mouth, and make a spice bag.

3.Wash the green onion and ginger, pat the ginger loose, and tie the chives together.

4.Put the wok on medium heat, add 2000 ml of water to heat, put the mutton bones at the bottom of the pot, put the spice bag in the middle of the tube bones, put the mutton on it, and then put in the back shape of a comb, then put in the green onion, ginger and refined salt, soy sauce (wozi soy sauce), rice wine, sugar, boil together, change to a low heat and simmer for 40 minutes.

5.Take a 1-meter-square piece of clean white cloth, spread it on the cutting board, and place the boiled mutton pieces in the middle of the white cloth and wrap them.

6.Then use a thick wooden board weighing about 25 kilograms, which is also square, press it on top of the wrapped lamb, press it for 10 hours, and then take it out.

7.Cut the pressed mutton pieces into rectangular slices 5 cm long, 3 cm wide and cm thick, stack them on a flat plate, stack them into an ingot-shaped, and brush them with sesame oil.

First of all, prepare 750 grams of lamb with skin just marinated, using the white boiling process, as mentioned in the previous article, and then we mix a spicy dish (2 grams of Sichuan salt, 5 grams of monosodium glutamate, 15 grams of dried chili powder, 3 grams of Sichuan pepper powder, 10 grams of crispy peanuts and mix evenly).

Prepare a utensil, a crisper the size of the lamb with skin (for molding).

Then remove the larger lamb bones from the marinated mutton. Place it in a suitably sized crisper while hot, press a weight on top, and let it sit until the lamb is completely cooled and formed. Take out the lamb that has been pressed firmly and flatly, cut it into thick centimeter slices and put it on a plate.

Serve with a spicy plate. The operation of this dish is relatively simple, the key is to stew the mutton when the fire is small, the bottom of the pot should be padded with a layer of bamboo fence, so as not to stick to the pot after the mutton is cooked, the mutton must be cooked very much, the mutton bones are easy to take out, and it is convenient for the knife to slice and eat. To be beautiful after the dish is formed, be sure to remove the bones of the boiled mutton and pack it with an appropriate mold while it is hot, and then press it with a heavy object, and it will be shaped after cooling.

How to make white cut mutton: Friends who want to learn white cut mutton are very delicious, you can learn it in this experience and cook it yourself!

Tools Ingredients: Lamb leg (30 kg) Green onion Appropriate amount Ginger Appropriate amount Star anise 2 Sichuan pepper Appropriate amount Dried chili pepper Appropriate amount Rice wine Appropriate amount Fennel seeds Appropriate amount Salt Appropriate amount Hawthorn appropriate amount.

Method Step : 1 Step by step read in a pot under cold water, after boiling, skim off the floating powder and add dried chili peppers, Sichuan peppercorns, spices, fennel seeds, etc.

2 A few hawthorns can be boiled together to remove the smell of mutton (or you can put radish, which also has the effect of removing the smell of mutton).

3 Simmer for 1 and a half hours on low heat (the actual amount of time can be adjusted according to the age and quantity of mutton).

4 After cooking, remove the mutton and let it cool, and put it in the refrigerator for half a day. Take out the slices, dip them in salt and pepper and eat them, and serve them with coriander and the like.

The preparation of authentic white cut lamb is as follows:

1. Soak the leg of lamb in clean water for a few hours, pour out the soaked blood before blanching, and replace it with clean water.

2. Prepare the ingredients: cut the green onions, slice the ginger, soak the spices in warm water and drain the peixin. Find a spice bag to pack the ingredients.

3. Bring cold water to a boil, keep the heat and skim off the foam.

4. Check the lamb after blanching and clean up the stray hair on it. Be careful not to break the sheepskin as much as possible.

5. After blanching, change a pot of boiling water, add a spice bag, put in the cleaned leg of mutton, boil over high heat, and then simmer over low heat until the mutton can be covered and easy to debon, which takes about 1 hour. Remove the leg of lamb and let it cool slightly.

6. Gently remove the sheepskin, scrape off that layer of grease with a spoon, and of course you can keep a part of it properly.

7. Prepare a square glass container in advance. Stack the sheepskin from which the macro has been removed and place it on the bottom of the container and gently smooth it out.

8. Refrigerate the lamb overnight in the refrigerator. The next day, use a demoulding knife to scrape the lamb against the container on all sides.

9. White-cut mutton is stewed without salt at all, and soybean paste (bean paste) can be used when eating: sweet noodle sauce, 2:1 way to adjust the dipping sauce.

The method of authentic white cut lamb and dried meat is as follows:Tools Ingredients: 800g of mutton, appropriate amount of green onions, appropriate amount of ginger slices, appropriate amount of salt, appropriate amount of pepper, appropriate amount of coriander, appropriate amount of garlic sprouts, appropriate amount of cooking wine.

1. Put the lamb leg meat in a pot after hanging the water, add cooking wine, green onion and ginger.

2. Boil the white soup over high heat.

3. After cooking, take out the mutton and let it cool.

4. Separate the flesh and bones! Slice the lamb and put the bones in the pot to continue cooking.

5. Put green onions, garlic sprouts, coriander mutton, salt, pepper, and MSG to taste.

6. Pour over the boiling mutton broth.

The preparation of authentic white cut lamb is as follows:Preparation: 800g of mutton, appropriate amount of green onions, appropriate amount of ginger slices, appropriate amount of salt, appropriate amount of orange pepper, appropriate amount of coriander, appropriate amount of garlic sprouts, appropriate amount of cooking wine, pot-bi grip, etc.

1. Put the lamb leg meat in a pot after hanging the water, add cooking wine, green onion and ginger.

2. Boil the white soup over high heat.

3. After cooking, take out the mutton and let it cool.

4. Separate flesh and bones! Slice the lamb and put the bones in the pot to continue cooking.

5. Put green onions, garlic sprouts, coriander mutton, salt, pepper, and MSG to taste.

6. Pour over the boiling mutton broth.

Ingredients: 1 goat leg, 1 white radish, fennel seeds, bay leaves, 2 green onions, dried chilies, Sichuan pepper, star anise, and an appropriate amount of cooking wine.

1. Prepare a fresh leg of lamb in advance.

2. Prepare all kinds of seasonings, and put all the seasonings in seasoning bags for later use.

3. After washing the leg of lamb with water in advance, blanch the blood with boiling water and take it out for later use.

4. Pour hot water into the pot and put in the fresh lamb leg blanched to remove the blood foam, add green onions, spice packets and an appropriate amount of cooking wine.

5. Bring to a boil over high heat, then turn to medium heat and cook for about 30 minutes, then add the prepared white radish.

6. Then continue to cook, when you poke the leg of lamb with chopsticks, it means that it is cooked, and you can turn off the heat.

7. After boiling until the mutton is crispy and soft, remove the mutton bones while it is hot.

8. Put the mutton back into the pot and let it cool thoroughly, remove it from the container, cover it with plastic wrap and put it in the refrigerator room for refrigeration.

9. On the second day, take out the refrigerated mutton slices and serve them with the prepared sweet noodle sauce or hot sauce.

1. Pot under cold water, bring to a boil, skim off the floating powder and add dried chili peppers, Sichuan peppercorns, spices, fennel seeds, etc.;

2 A few hawthorns can be boiled together to remove the smell of mutton (or you can put radish, which also has the effect of removing the smell of mutton).

3 Simmer for 1 and a half hours on low heat (the actual amount of time can be adjusted according to the age and quantity of mutton).

4 After cooking, remove the mutton and let it cool, and put it in the refrigerator for half a day. Take out the slices, dip them in salt and pepper and eat them, and serve them with coriander and the like.

5. Tips: 1. Here in Hangzhou, mutton is divided into goat meat and lake mutton'Go to the meal treatment. 2. Radish and hawthorn are good materials for removing fat.

6. White-cut mutton is one of the most distinctive dishes in Hubei cuisine, which is made of mutton as the main material. The sauce is rich in flavor and has a unique flavor.

7. The color and flavor are mellow, the meat is compact, the sauce is fragrant, and the flavor is unique. The meat is tender and crispy, not fishy or fatty, fragrant and delicious, refreshing and palatable.

Ingredients: 1 goat leg, 1 white radish.

Excipients: appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of fennel seeds, appropriate amount of bay leaves, 2 green onion segments, appropriate amount of cooking wine.

1. Prepare a fresh leg of lamb;

2. Prepare the spices and put all the spices in a small bag, so that the spices are floating everywhere in the brine juice;

3. Wash the leg of mutton and blanch it with boiling water to remove the blood;

4. Fill a pot with hot water and blanch the bloody leg of lamb, and add green onions, spice packets and an appropriate amount of cooking wine;

5. Bring to a boil over high heat, turn to medium heat and cook for about 20 minutes, then add the white radish;

6. Continue to cook and poke the leg of lamb with chopsticks, and you can almost turn off the fire as soon as you poke it;

7. Cook until the mutton is crispy and soft, remove and take out the mutton bones while hot;

8. Put it back in the pot and let the mutton cool, remove it from the container, cover it with plastic wrap and put it in the refrigerator for one night;

9. The next day, take out the slices and serve them with the prepared sweet noodle sauce or hot sauce.

10. Finished product.