How do you make smoked lamb into dry pot lamb?

Ingredients: 3 catties of mutton (6 servings), first blanch the mutton, put a little oil to fry the mutton in dry water, put in wine, oyster sauce, light soy sauce, dark soy sauce (a little), salt and other stir-fry to color. Set aside after 10 minutes.

Ingredients: 2 small sections of sugarcane, 3 taels of garlic cut into sections, a piece of ginger and a bag of spices.

Method: 1. Put the mutton spice packet into the slag pot soup bag. Add a small amount of water to bring to a boil, and set aside to taste.

2. Put the fried mutton into the pressure cooker with the material bag, wait for the pressure cooker to sound for 5 minutes, then turn on low heat and simmer for 2 minutes, then pour cold water on the whole pot body, and pour out the mutton inside. Put it in the pot and add the garlic. (Everyone should pay attention, as long as the mutton here is not juicy!)

Ingredients: 2000 grams of lamb (hind legs).

Excipients: 200 grams of green onions, 100 grams of onions (yellow skin), 50 grams of chili peppers (red and pointed).

Seasoning: 50 grams of vegetable oil, 20 grams of salt, 10 grams of monosodium glutamate, 8 grams of oyster sauce, 5 grams of soy sauce, 20 grams of cooking wine, 10 grams of chili sauce, 150 grams of white wine, 50 grams of tempeh, 100 grams of garlic (white skin), 200 grams of ginger, 200 grams of shallots, 250 grams of chili peppers (red, sharp, dry), 10 grams of star anise, 5 grams of cinnamon, 25 grams of chili oil.

Steps:1Remove the main bone of the leg of lamb and blanch it in a pot of cold water to remove the blood.

2.Put the leg of lamb into the soup pot, add water, onion, whole dried pepper (200 grams), ginger, chives, two pot heads, star anise, cinnamon, refined salt, monosodium glutamate, and skim off the foam after boiling.

3.Cook over low heat until 80% rotten, remove and cut into 5 cm long and cm thick strips for later use.

4.Cut the sharp red pepper into rings.

5.Garlic to the stem.

6.Cut the green onion into oblique slices and cut the remaining 50g of dried pepper into sections.

7.Put the pot on the fire, put in the vegetable oil, boil until it is 60% hot, fry the mutton slightly, pour it into a colander and drain the oil.

8.Leave the bottom oil in the pot, and stir-fry the garlic, pepper rings, dried pepper segments, and tempeh.

9.Then add the mutton, cook in cooking wine and stir-fry until fragrant, add monosodium glutamate, soy sauce, chili sauce and oyster sauce and stir-fry evenly.

10.Pour in the fresh soup and simmer slightly, drizzle with red oil, put it into a frying pan with green onions, and serve it on the stove.

Ingredients: lamb shank, green and red peppers, onions, celery.

Excipients: vegetable oil, salt, Sichuan pepper powder, pepper powder, cumin powder, starch, light soy sauce, sesame oil, garlic chili paste.

Method. 1. Slice the mutton, mix evenly with starch, pepper and light soy sauce, then add sesame oil and marinate evenly for about 5 minutes;

2. Wash and dice the green and red peppers, cut the onion into cubes, mince the ginger, wash and cut the celery;

3. Heat the pan with cold oil, heat the oil 7 into the mutton slices and fry the mutton slices to change color, heat the pan with cold oil again, and heat the oil 7 into minced ginger and chili pepper to stir-fry to make it spicy;

4. Add garlic chili sauce and stir-fry the red oil, add the lamb slices and stir-fry evenly, add onion and celery to stir-fry until fragrant, add pepper powder and light soy sauce and stir-fry evenly;

5. Add pepper and cumin powder and stir-fry evenly.

Tips. 1. The discoloration of the mutton slices when they are slippery and fried should be scooped up, not fried for a long time, salt is generally not added, and the chili sauce is very salty.

2. Onions and celery are supporting roles, not more, if the dry pot is boiled for a long time, you can add a little water to stir-fry together.

Ingredients: 650g mutton, 100g carrots, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of bay leaves, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of rock sugar, appropriate amount of cooking wine, appropriate amount of bean pasteLamb flying water for later use.

2.Peel and wash the carrots and cut them into cubes with a hob. 3.

Prepare dried peppers, star anise, cinnamon, bay leaves, tangerine peel and rock sugar for later use. 4.Slice the green onion diagonally and slice the ginger.

5.Put oil in a pan and fry the rock sugar over low heat until the sugar color is raised. 6.

Add the mutton, add cooking wine, and stir-fry the dark soy sauce to color. 7.Add ginger, dried chili peppers and spices and stir-fry until fragrant.

8.Add a spoonful of bean paste and stir-fry the red oil. 9.

Add the lamb water and bring to a boil. 10.Add the carrots under the casserole.

1.Transfer the boiling lamb to the clay pot and simmer on automatic for about 90 minutes until the mutton is cooked through. 12.

Finally, transfer the stewed mutton to the pot, add salt, chicken powder, add green onions and stir-fry evenly, transfer to the dry pot and serve.

1.Prepare the ingredients, buy the mutton and let the vendor master help cut the black goat meat, with skin, and dried chili peppers cut and soaked.

2.After slicing the lotus root, blanch it.

3.In a saucepan over medium heat, add an appropriate amount of rapeseed oil and sauté the ginger slices and garlic until fragrant.

4.Pour in the bean paste and stir-fry over low heat to bring out the red oil.

5.Pour in Sichuan pepper, sesame pepper, star anise, tangerine peel, bay leaves and dried chili peppers and stir-fry slowly over low heat until fragrant.

6.When the aroma becomes super strong, pour in the lamb slices, turn to medium heat and stir-fry quickly.

7.After the lamb changes color slightly, add soy sauce and stir-fry evenly.

8.Pour in the lotus root and stir-fry evenly.

9.Finally, pour in the chopped garlic sprouts and celery.

10.Stir-fry for 1-2 minutes to get out of the pan, and the whole house is fragrant by this time.

Ingredients. 600 grams of lamb chops.

Accessories. Carrot.

3 roots. Cabbage.

500 grams. Seasoning.

Salt. Amount. Ginger. Amount.

Wine. Amount.

Light soy sauce. Amount.

Dark soy sauce. Amount.

White pepper. Amount.

Sugar. Amount.

Curry. Amount.

Preparation of dry pot lamb.

1.Cut the lamb chops into cubes and marinate them for 2 hours with salt, sugar, dark soy sauce, light soy sauce, white pepper, curry pepper paste, cooking wine, ginger cubes, and set aside the cabbage and carrots.

2.Put the marinated lamb chops into the pressure cooker, turn to the lowest heat and press for 25 minutes after "no water", and open the lid after natural exhaust.

3.Put the cabbage and carrots into the wok, pour the pressed mutton on top, cover and simmer over medium-low heat until the cabbage juices come out, turn to low heat and simmer until the carrots are soft and rotten, or you can put them in a small dry pot, light the alcohol blocks, and stew while eating.

The preparation of dry pot lamb is as follows:

Ingredients: mutton, onion, celery, green garlic sprouts, green onions, garlic, ginger, spices (star anise, cinnamon, sand ginger, bay leaves), cooking wine, peanut butter, zhuhou sauce, hoisin sauce, tofu, oyster sauce, light soy sauce, rice wine, salt, cooking oil.

Specific steps: 1. Prepare a large piece of mutton, wash it and cut it into small pieces for later use; Prepare and clean the other ingredients, cut the green onion into small pieces, cut the ginger into thin slices, cut the onion into shreds, cut the celery and green garlic sprouts into small pieces, remove the skin of the garlic without cutting it, prepare some spices: star anise, cinnamon, sand ginger, bay leaves, put them in a bowl, pour in an appropriate amount of water and soak for a while.

2. Get out of the pot, pour an appropriate amount of water into the pot, put the cut mutton into the pot under cold water, add green onions, ginger slices, and an appropriate amount of cooking wine to remove the smell, turn on high heat and boil to skim off the foam in the pot, continue to cook for 3 minutes after the foam is skimmed clean, and after 3 minutes, the mutton is removed and rinsed with water, drained and set aside.

3. Prepare a bowl of sauce first, add 1 tablespoon of peanut butter, 1 tablespoon of Zhuhou sauce, 1 tablespoon of hoisin sauce, two pieces of bean curd, and an appropriate amount of oyster sauce, light soy sauce and bean curd juice to the bowl, stir well, the sauce is ready, and set aside for later use.

4. Stir up the pot again, pour an appropriate amount of cooking oil into the pot, heat the oil into the chopped green onion segments and onion shreds, turn on low heat and fry slowly, and when the onions and green onion segments are fried until the surface is browned, filter out the onions and green onion segments; Leave an appropriate amount of bottom oil in the pot, put in the blanched mutton, turn on medium heat and stir-fry constantly, fry the surface moisture of the mutton dry and fragrant, add an appropriate amount of salt to increase the bottom taste of the mutton, and stir-fry evenly.

5. Prepare a dry pot and put some garlic sprouts on the bottom of the pot for later use; Start the pot again, pour the fried scallion oil into the pot, add the peeled garlic under the heat of the oil, turn on the low heat and constantly stir-fry to burst the fragrance, then put in the fried mutton, pour the remaining sauce into the pot, turn on low heat and stir-fry evenly, then put in the cut celery and garlic sprouts, and then put all the ingredients into the dry pot, and this home-style dry pot mutton is ready.

Tips: 1. Mutton can also be blanched to remove the fishy smell but it is not so fragrant, if you do not blanch the water, you must fry the water on a fierce fire, so that there will be no fishy smell.

2. When frying mutton, it is best to fry the oil of the mutton, so that the mutton is more fragrant.

3. After the mutton is fried, the fishy smell of the mutton should be removed with rice wine, and then the fragrance of the mutton should be forced out by the fierce fire.

The leg of mutton is first burned off the fluff on the skin over low heat, and then the blackened sheepskin is scraped off with a knife in clean water and cleaned.

2.Chop into small pieces, put them in a pot, put an appropriate amount of water, add ginger slices, green onion segments, peppercorns, and bring to a boil. Skim off the foam, scoop up the lamb and drain.

3.Put a little oil in the wok, put Pixian bean paste, garlic cloves, dried chili peppers, peppercorns, bay leaves, fennel, and star anise and stir-fry until fragrant.

4.Add the onion that has been cut into large pieces.

5.Add the lamb and stir-fry for a while.

6.Add water to the mutton, add light soy sauce and a large amount of cooking wine to taste.

7.Transfer all ingredients to the pressure cooker, add a small piece of rock sugar, add the carrots, cook on high heat until the gas valve sounds, reduce the heat to medium, 30 minutes. Turn off the heat and simmer until the valve is empty.

8.Transfer to a wok, add the bean skin and coriander, and bring to a boil.

Cooking skills. 1. The mutton is sassy, and a large number of spices should be added to suppress the sassy taste. Carrots, onions, cooking wine, and peppercorns can all be used to remove fishy smells.

2. There are more fine fluff on the mutton skin, you need to burn off the fluff with fire first, and you can use tweezers if you can't burn it, and the mutton with skin is the best to eat, soft and glutinous.

3. The side dishes can be added to your own taste, and white radish is also good.

Nutritional efficacy. 1. Mutton is hot and sweet, and it is a good product suitable for winter tonic and yang.

2. Mutton can help Yuanyang, replenish sperm and blood, treat lung deficiency, benefit strain, and is a kind of nourishing and strengthening medicine.

Dietary contraindications. 1. Although mutton is delicious, it is not taboo-free, where the external sensation is slow and slow, sexual upper respiratory tract infection, such as: cold, tonsil inflammation; or those with chronic fever should not take it.

2. In addition, mutton is warm, so it is hot, such as: toothache, sore throat, constipation, yellow phlegm, painful urination; or damp heat connotation, such as: diarrhea, viscous smell, dysentery, poor urination and other symptoms are contraindicated.

Ingredients: dried radish, mutton, cooking oil, water, green onion leaves, coriander, sugar, light soy sauce, dark soy sauce, green onion, ginger, pickled ginger, braised pork, wine pineapple.

Preparation steps: Step 1, the lamb has been cut into pieces.

Step 2: Blanch the water in a pot under cold water.

Step 3: Boil.

Step 4: Wash with warm water repeatedly, drain and set aside.

Step 5: Take the dried radish.

Step 6: Cut the green onion and ginger, take the braised pork and wine pineapple.

Step 7: Heat the pan with cold oil and put the sugar in plain.

Step 8: Sugar into amber.

Step 9: Put the mutton and stir-fry.

Step 10: Put the pineapple.

Step 11: Stir-fry well, add green onion and ginger.

Step 12: Release the soy sauce.

Step 13: Put the dark soy sauce.

Step 14: Stir-fry evenly.

Step 15: Put the dried radish.

Step 16: Stir-fry for 1 minute.

Step 17: Put water.

Step 18: Cover the pot and simmer for 30 minutes, change to low heat and simmer for 20 minutes.

Step 19: Change the heat to reduce the juice and put MSG.

Step 20, chop the green onion and parsley.

Step 21: When the soup is not much, put the green onion and coriander, stir-fry the sensitive branches.

Step 22: Remove from heat and serve on a plate.

Tips: Dried radish is salty, so don't put salt.

Dry roasted lamb. Method: Dry clean mustard greens and soak until soft. Cut the red pepper into hob blades. Lamb cut into cubes.

2. Blanch the lamb pieces in a pot of boiling water and remove them.

3. Heat the soybean oil in the spoon, add the green onion and ginger incense, add the soy sauce, soup, and the thirteen spices of the god limb Wang Shouyi, and then add the mutton pieces and burn them slightly.

4. Add the dried mustard greens and cook them over low heat until they are ripe and rotten.

5. Add refined salt and sugar to boil, add red pepper slices, collect the thick soup, add monosodium glutamate, thicken with starch, and put it on a plate. Carry the blind.

Ingredients. Ingredients: 400g of smoked mutton, appropriate amount of oil, appropriate amount of salt, chili sauce, a little oyster sauce, a little white wine.

Steps. 1.Remove the pan. Sixty percent hot.

2.Pour the lamb in. Blaze. Stir-fry.

3.Put a little salt. It doesn't take much, the lamb itself is salty.

4.Put a little white wine. Remove the smell of mutton.

5.Get some old godmother chili sauce. Very appetizing.

6.Get some oyster sauce sauce. Continue to stir-fry. After the oil is removed, put it in a bowl.

7.Stir up the pot. Boiled water. Steam for 10 minutes.

8.The transparency is very high. Fry off the fat oil. After steaming, it goes well with rice.

Tips: After the lamb is stir-fried in a hot pan, it is recommended to steam for ten minutes.

Smoked lamb toasted buns.

Materials. Flour sugar.

20g fresh yeast 100g smoked lamb.

10 cm green onion 25g minced cheese.

1 4 teaspoons sugar to taste ground black pepper.

1/2 tablespoon oil and 1/2 teaspoon salt.

Method. 1 Crush the fresh yeast and add a little warm water (37 degrees) to melt.

2 Add the flour, sugar, salt, 1 whole egg and 1 egg white, slowly add the remaining warm water (because the size of the egg is different and the amount of water absorbed by the flour is different, so the warm water cannot be poured in all at once), mix well.

3 Knead into a smooth dough.

4 Add 1 tablespoon of oil.

5 Continue kneading for 6-8 minutes and let it ferment in a warm place.

6 Smoked lamb and green onions, finely diced.

7 After heating half a tablespoon of oil in a wok and stir-frying over medium heat, first enlarge the green onion and stir-fry over medium heat until soft.

8 Add the smoked lamb and mix well, add a little black pepper and sugar.

9 Serve and let cool.

10 dough to rise to 2 times the size.

11. Exhaust, knead into a ball, cover with plastic wrap and stand for 15 minutes.

12Divide the dough into 10 portions and roll out into a round dough. (At this point, the oven is preheated to 175 degrees).

13Add the stir-fried filling and minced cheese.

14Fold the dough in half, wrap the filling, seal it, and then fold the seal into a small braid.

15Beat the egg yolks, brush evenly on the bread and bake at 175 degrees for 15 minutes until the bread is beautifully colored.