How to make chili lamb scraps, how to make lamb chili?

The ingredients that need to be prepared in advance include: 60g of cooked mutton, 1 green chili, 1 bowl of edamame rice, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of pepper, and half a piece of ginger.

Here's how:

1. Prepare materials.

2. Cut the green pepper into small pieces, shred the ginger, and cut the mutton into small pieces.

3. Chop the edamame rice with a slight knife.

4. Stir-fry the shredded ginger in the hot pan and cold oil until fragrant, add the mutton and stir-fry, and add the light soy sauce and dark soy sauce.

5. Add edamame rice and an appropriate amount of water.

6. Wait for the water cubes to dry up, add salt, pepper and green pepper and stir-fry evenly.

7. The fragrant chili lamb residue is ready.

Preparation of chili lamb scraps:

1. Ingredients. 300g of lamb shank, 100g of dried chili, 30ml of cooking wine, 30ml of light soy sauce, 15g of sugar, 5g of salt, 15g of Sichuan pepper, 5g of minced ginger, 5g of green onions, 15g of cumin, 5g of minced garlic, 300ml of oil

Second, the practice. 1. Wash and wipe the lamb leg meat dry, remove the fascia, and then cut it into small strips 3cm long, 2cm wide and thick. Cut the dried chili peppers into 3cm long pieces and set aside.

2. Take 200ml of water and pour it into the pot, then add Sichuan pepper (5g), cook over medium heat for 5 minutes, let cool and set aside.

3. Add pepper water, cumin, starch, sugar, light soy sauce, salt and cooking wine to the mutton strips, stir well and marinate for 20 minutes.

4. Heat the oil in the pan over medium heat, put the mutton in when it is 60% hot, fry it quickly over high heat until the mutton turns white and breaks off, and then remove and drain the oil.

5. Leave the bottom oil in the pot, heat it and add the dried chili pepper segments, the remaining Sichuan peppercorns (10g), chopped green onions, minced ginger and minced garlic and stir-fry until fragrant, then add the mutton and stir-fry evenly (about 2 minutes).

Ingredients: 200 grams of thin slices of lamb, 150 grams of spinach, 1 red pepper, 10 grams of minced garlic, 10 grams of minced ginger.

Flavoring]: a15g b10 wine, 9 soy sauce, 5 grams of sugar, 5 grams of spicy bean paste.

Marinade]: a pinch of wine and a pinch of pepper.

How to make spicy fried lamb slices:

1.Sprinkle the lamb slices with the marinade and mix well; Cut the spinach into long sections; Finely chop the red pepper and set aside.

2.Heat the pan, pour in an appropriate amount of salad oil, put in the thin slices of lamb in method 1 and stir-fry slightly until scattered, and set aside.

3.Heat another pot, pour in an appropriate amount of salad oil, add sand tea sauce, minced garlic, minced ginger and minced red pepper from method 1 and stir-fry until fragrant, then add the spinach segment and seasoning B of method 2 and stir-fry evenly.

4.Then add the thin slices of lamb from method 2 and stir-fry to taste.

The ingredients that need to be prepared in advance include: 60g of cooked mutton, 1 green chili pepper, 1 bowl of edamame rice, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of pepper, and half a piece of ginger.

Here's how:

1. Prepare materials.

2. Cut the green pepper into small pieces, shred the ginger, and cut the mutton into small pieces.

3. Chop the edamame rice with a slight change knife.

4. Stir-fry the ginger shreds in the hot pan and cold oil until fragrant, add the lamb repentance meat and stir-fry, and add the light soy sauce and dark soy sauce.

5. Add edamame rice and an appropriate amount of water.

6. Wait for the water cubes to dry up, add salt, pepper and green pepper and stir-fry evenly.

7. The fragrant chili lamb residue is ready.

Three meals a day, cook your favorite food, and share the taste of home with you.

Mutton fat chili pepper is a favorite seasoning of northerners, mutton soup, mutton noodles, etc., put some mutton chili pepper, can add color and flavor, increase appetite.

Today I will share with you the recipe of mutton chili, and interested friends may wish to give it a try.

1. About 400 grams of mutton fat, wash with warm water and cut into small pieces;

2. About 150 grams of dried red pepper noodles and put them in a large bowl with high temperature resistance;

3. Put the cut mutton directly into the wok and heat it, and turn it often with a spatula;

4. When the water in the mutton fat has evaporated, the mutton fat begins to produce oil, turn off the medium heat, and slowly press the mutton fat block with a shovel;

5. When the oil residue becomes charred and floats on the oil surface, the oil is boiled, turn off the heat, and use a colander to remove the oil residue (remember Gaohe: the colander should be dry and not watery);

6. Slowly pour the boiled mutton fat on the chili noodles, pour it in batches, and stir slowly to prevent the mutton fat from overflowing;

7. In the process of chilling the chili oil, stir it often with chopsticks so that the chili noodles can be evenly distributed in the sheep fat;

8. When the mutton fat chili pepper is completely cooled, put the big bowl upside down on the case, take the mutton fat chili out of the bowl of cherry blossoms, cut it into small pieces with a knife, put it in a closed container or in a fresh-keeping bag, put it in the refrigerator and refrigerate, and eat it all year round.

1. Raw materials. 150 grams of lamb tenderloin, 25 grams of green pepper, 6 eggs, 5 grams of green onion and ginger juice, 25 grams of dry starch, 500 grams of salad oil (100 grams of actual consumption), 3 grams of monosodium glutamate, 10 grams of chicken fat, 15 grams of rice wine, 10 grams of wet starch, 6 grams of fine salt, 75 grams of fresh soup.

Second, the practice. 1. Chop the lamb tenderloin into minced meat, the finer the better.

2. Put the minced mutton into a small bowl, add rice wine, dry starch, green onion and ginger juice, monosodium glutamate, salt and water, and mix well. Then pour 6 eggs into the minced meat and stir well with chopsticks in the same direction. Cut the green pepper into small slices.

3. Heat the pot, slide the pan with oil, put the salad oil, wait for the oil to be hot, beat the lamb mushrooms into the pot with a spoon piece by piece, constantly shake the pot, and gently push the minced meat with a spoon to avoid sticking to the bottom, and when the mutton mushrooms float on the oil, you can pour it into a colander and drain the oil.

4. Leave 10 grams of oil in the original pot, put the green pepper into the stir-fry slightly, then pour in the mutton slices, cook rice wine, put fresh soup and monosodium glutamate, thicken with wet starch, pour chicken fat, and put it in the pot.

Reproduced.

1.After slicing the lamb, cook it to remove the blood, wash it and set aside.

2.Stir-fry the mutton with oil, salt, bay leaves, cinnamon, ginger, and shreds, then add white wine to cook, then add green pepper and stir-fry, and finally add green onion and garlic out of the pot.

It is made of 400 grams of cooked mutton, 3 red peppers, 2 green peppers, 2 green onions, 4 cloves of garlic, 1 piece of ginger, 8 grams of bean paste, 10 ml of sesame oil, 4 grams of salt, 5 grams of cooking wine, 3 grams of pepper and 3 grams of chicken essence.

400 grams of cooked mutton, 3 red peppers, 2 green peppers, 2 green onions, 4 cloves of garlic, 1 piece of ginger.

Seasoning. 8 grams of bean paste, 10 ml of sesame oil, 4 grams of salt, 5 grams of cooking wine, 3 grams of pepper, 3 grams of chicken essence.

The practice <>

1. Wash the cooked mutton and cut it into small slices; red pepper and green pepper remove the stem, remove the seeds, and cut into diamond shapes; Finely chop the garlic and ginger, and cut the green onion into sections for later use.

2. After the oil in the pot is heated, add ginger, minced garlic and bean paste and stir-fry until fragrant, add the mutton slices and stir-fry well, and add other seasonings.

3. Add red pepper and green pepper slices and stir-fry and sprinkle in green onions.

1) Slice the lean meat and garlic aside.

Step 2: Wash the peppers and cut them into long strips for later use.

Step 3: Stir-fry garlic in a wok with hot oil.

Step 4: Add lean pork and stir-fry until fragrant.

Step 5: Stir-fry the meat and add a little soy sauce.

Step 6: Add a spoonful of bean paste.

Step 7: Stir-fry until the lean meat is cooked raw.

Step 8: Set aside the fried lean meat.

Step 9: Leave oil in the pot and pour the chopped peppers into the pot.

Step 10: Add salt to taste.

Step 11: Pour the previously fried lean meat back into the pan.

Step 12: Stir-fry evenly, add a small amount of white sugar and a few grains of monosodium glutamate.

[Ingredients]: sheep heart, sheep liver, sheep lung, sheep tripe.

Ingredients: Pepper, green onion, ginger, garlic.

Seasoning]: light soy sauce, vinegar, cooking wine, sugar, chicken essence, Pixian bean paste, white pepper, peanut oil.

Cooking steps]:—

First of all, wash all the vegetables. Remove the stems and seeds of the peppers.

Cut the peppers into diamond-shaped slices, chop the green onions, ginger and garlic, and set aside.

Cut the four types of offal into slices and set aside.

Boil the water, after the water boils, add the haggis and blanch the water, add a tablespoon of cooking wine to remove the smell, take it out for about a minute, drain the water and set aside. Blanching is done to remove odors and impurities.

Prepare another sauce: put a teaspoon of starch, two tablespoons of cold water, half a teaspoon of chicken essence, one teaspoon of sugar, one tablespoon of cooking wine, one tablespoon of vinegar, one tablespoon of light soy sauce, half a teaspoon of white pepper in a small bowl, and stir well.

Heat the oil, after the peanut oil is hot, add the green onion, ginger and garlic and stir-fry until fragrant.

Add a large spoonful of Pixian bean paste and stir-fry the red oil.

Add the peppers and stir-fry evenly.

Add the haggis and stir-fry evenly, stir-fry for about a minute. Pour in the sauce and stir-fry evenly. Remove from the pan and serve.

The haggis must first be crushed in a pressure cooker, and then fried with chili peppers, which is very delicious.

Step 4: Heat the oil and fry the chives. Step 5: Add the chili pepper and stir-fry until it breaks off. Step 6: Put in the haggis.

Step 7: Cook the cooking wine. Step 8: Stir-fry on high heat. Step 9: Season with salt.

Step 10: Stir-fry quickly and evenly, then turn off the heat. Remove from pan and serve. Cooking technique 1: Fly the haggis in water, wash it and then use it.

Because the haggis is already 8 minutes cooked, after entering the pot, stir-fry quickly on a high heat to ensure a crispy and tender taste. 2. Cooking wine is easy to remove the fishy flavor and enhance the taste.

Appropriate amount of haggis as the main ingredient.

Accessories: Appropriate amount of dried chili peppers, appropriate amount of green onions.

Seasoning: appropriate amount of monosodium glutamate, appropriate amount of light soy sauce, appropriate amount of water starch.

Method 1Haggis cut into uniform strips.

2.Heat oil, add dried chili peppers and green onions, stir-fry until fragrant, add chopped haggis and stir-fry.

3.Add a little light soy sauce, lamb rack soup, water starch, and monosodium glutamate and stir-fry.

1.Wash the green peppers, remove the seeds and cut into cubes.

2.Lamb cut into slices.

3.Pour an appropriate amount of oil into a pan and heat it.

4.Add the slices of meat.

5.Stir-fry until discolored.

6.Add Sichuan pepper powder and soy sauce.

7.Stir-fry well.

8.Add the chopped green peppers.

9.Add an appropriate amount of salt and continue to stir-fry for a while.

Dish features] This dish is made of pure and lean meat of sheep as the main raw material, accompanied by fish flavor juice. Color.

Red and bright, the juice is thick and the taste is thick, the taste is crispy, the salty and sweet with the pat liquid is spicy and slightly sour, the fish has a strong fragrance, and the food is not greasy.

A delicious stir-fry with wine and rice at home.

Ingredients: 250 grams of mutton, 2 eggs, 75 grams of corn starch, 60 grams of green onions, ginger and garlic, four.

1 tablespoon Sichuan pickled chili pepper (minced), 1 tablespoon rice wine, 1 tablespoon sugar, 1 tablespoon vinegar, 1 chicken essence

tablespoons, 1 2 teaspoons of refined salt, 1 2 teaspoons of pepper, 1 tablespoon of water starch.

Production] 1) Clean up the mutton, slice it, and marinate it in a bowl with a little rice wine and refined salt. Beat the eggs, put them in a bowl with cornstarch and 1 tablespoon of cooking oil, mix into egg batter, add the lamb slices and mix well.

2) Peel the skin of the green onion, ginger and garlic and mince it. Then put the remaining rice wine, refined salt, sugar, vinegar, chicken essence, pepper, water starch, and 1 tablespoon of water into a bowl in turn, and mix the juice thoroughly.

3) Heat the oil, put the mutton in turn into the pan and fry it, remove it; Heat the potatoes in oil and socks, put the mutton in the pot again, and fry it until the texture is crispy.

4) Heat the pot, put in an appropriate amount of cooking oil, put ginger and garlic and pickled chili peppers in the same pot, stir-fry to bring out the fragrance, cook in the right sauce and fry well, put in the mutton and minced green onions, and stir-fry well.

Chef's Tips] The fish is fragrant and delicious, and it is just right to prepare mutton, which is a slightly peculiar raw material. Pickled chili peppers should be chopped to very fine, on the contrary, the color of the dish is not red, and it should be stir-fried over a warm fire until crispy and fragrant, and do not eat raw and spicy flavors. The garlic flavor should be stronger. It takes 20 minutes to make this dish.

Ingredients: pickled pepper commercially), mutton.

Ingredients: salt, oil, green onion, ginger, garlic, vinegar, sugar, corn starch.

Steps: 1. Cut the lamb into thin slices first, marinate in oil, salt and soy sauce for half an hour.

2. Slice the ginger, one garlic (about 15 cloves, peel off the skin), and cut the green onion into sections as long as the white part of the green onion.

3. Put the pickled peppers in a pot and boil over low heat (the pickled peppers should be like cherry tomatoes), and add an appropriate amount of oil, salt, vinegar and sugar (personal taste).

4. Put the ginger and garlic into the pickled pepper and continue to simmer for 5 8 minutes, taking care to add water to prevent it from drying out.

5. Put the marinated mutton into the flavored pickled pepper and cook on high heat for about 5 minutes (the time depends on whether the mutton you cut is thin enough). When the lamb is cooked, put in the green onion and turn off the heat.

6. Serve on the plate.

1. Cut the mutton into thin slices first, marinate it in oil, salt and soy sauce for half an hour 2. Slice the ginger, one garlic (about 15 cloves, peel off the skin), and cut the green onion into sections as long as the white part of the green onion. 3. Put the pickled peppers in a pot and boil over low heat (the pickled peppers should be like cherry tomatoes), put an appropriate amount of oil, salt, vinegar and sugar (personal taste) 4. Put the ginger and garlic into the pickled peppers, continue to cook over low heat for 5 8 minutes, and pay attention to adding water to prevent drying. 5. Put the marinated mutton into the flavored pickled pepper and cook on high heat for about 5 minutes (the time depends on whether the mutton you cut is thin enough).

When the lamb is cooked, put in the green onion and turn off the heat.

Hope mine can help you.

Questions. Thank you!

You're welcome, I'm glad to help you.

Questions. Very satisfied! Thank you