How to stew lamb? How to make lamb stew?

1. Soak the mutton in cold water for an hour, remove it and cut it into small pieces 2. Pour cold water into the pot and pour the mutton into it.

3. Add green onions, ginger slices, cooking wine,**.

4. Boil boiling water to remove the blood, pour it into the pressure cooker, and add green onions, ginger slices, Sichuan peppercorns, star anise, and boiling water (limited to the mutton).

5. Steam on the pressure cooker and simmer for about 25 minutes.

6. When the stew is cooked, add salt, monosodium glutamate, seasoning, drizzle a little sesame oil, and sprinkle with coriander.

Wash the mutton and cut it into pieces, cut the white radish into pieces, cut the coriander into pieces, add water and vinegar to blanch the mutton, then add water to the casserole, put the mutton in, then put the green onion and ginger, the pepper and tangerine peel and stew for 45 minutes, and then put the white radish in, then put the salt, monosodium glutamate, chicken essence and pepper and stew for another 10 minutes to get out of the pot, and a delicious stewed mutton is ready.

Cut the mutton into pieces, carrots into hob pieces, yam into hob pieces for later use, put cold water into the mutton to remove the foam, then pour in 500ml of water, and remove the foam after the water boils. Add ginger slices, green onions, salt, chicken essence, pepper, carrots, yams, red dates, simmer for 30 minutes and add wolfberries. ”

First of all, the mutton is cut into thin slices, and then added starch to marinate, which will make it more delicate, and it is also very soft and delicious, very delicious.

The lamb stew is prepared as follows:Ingredients: 400 grams of mutton, 100 grams of yam.

Excipients: 4 grams of green onion, 3 grams of ginger, 3 grams of garlic, 3 grams of Sichuan pepper, 1 gram of star anise, 1 gram of wolfberry, 4 grams of salt, 7 grams of cooking wine.

Steps: 1. Peel and cut into pieces.

2. Cut the lamb into cubes.

3. Add cooking wine to the pot with cold water and blanch.

4. Put water in the pot and add mutton, green onion, ginger, garlic, Sichuan pepper and star anise.

5. Simmer over medium heat for 10 minutes.

6. Add yam and wolfberry, turn to low heat and simmer for 10 minutes.

7. Add salt and remove from the pan.

Lamb stew. Ingredients: 3 kg of lamb belly, Sichuan pepper star anise, peel of scraped sac, carrot, water chestnut, bamboo cane, etc.

Method First of all, put the purchased lamb brisket in hot water to get out of the water, boil the dirty things in the mutton, and cook until a layer of foam floats on the surface of the water, and then scoop it up!

2. Bake in a dry pan until the oil comes out, then pick it up and wash the pot. After the above two steps of processing, the mutton will not have a bad taste.

3. Add a little oil to the oil pot, stir-fry the garlic, ginger, scraped peel, red dates, bay leaves, pepper and star anise.

4. Then put the processed mutton into the oil pan and fry, after stir-frying, pour in half a bowl (about 150ml) of liquor.

5. After the wine, the mutton will become fragrant.

6. Pour the seasoning mixed with fermented bean curd, zhuhou sauce, soy sauce, peanut butter and chicken essence into the pot and simmer until fragrant!

7. To make the mutton taste good, in addition to the seasoning, add a little rock sugar.

8. In another pot, cook the soup with bamboo cane, radish, water chestnut and dates.

9. Stew in a pot for about a little and a half when you are quietly hidden.

A leg of mutton, chopped pieces, it is best to sell meat scraps and chop a little bit. Two potatoes, one green radish, two carrots, a white onion, one piece of sauce, and an appropriate amount of peppercorns. It's better to stew with whole white peppercorns, I didn't buy them, I just added pepper after they came out of the pan.

Sheep orange answer leg through boiling water into the soup, add an appropriate amount of water, add an appropriate amount of pepper (afraid of eating pepper can be wrapped in gauze), pepper can be very good to remove the fishy smell of mutton, heat over high heat. The lamb is stewed while the other ingredients are processed. Cut the green onion into sections, chop the ginger into large pieces, peel the radish and potatoes and cut them into large pieces.

It is best to shoot the ginger very crumbly, so that the ginger juice can be boiled out, and the soup will be slightly spicy when absorbing the ginger juice, which is cold and delicious. Add all the ingredients to the soup, bring to a boil over high heat, remove foam, turn to medium-low heat and simmer slowly for at least 1 hour. Add salt and white pepper as well as coriander.

Blanch the mutton first, then stew the ginger slices and peppercorns, and finally add the seasonings, the specific method is as follows:

Ingredients: 2000g of mutton

Excipients: appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of shallots, appropriate amount of celery.

Step 1: Prepare the lamb and cut it into large pieces for cleaning.

Step 2: Boil a pot of water and blanch first. Then wash off the blood foam.

Step 3: Add another pot of water to the blanched mutton, add a large piece of ginger and an appropriate amount of Sichuan peppercorns. Simmer for about an hour.

Step 4: Remove the cooked lamb and slice it. Then pour back into the stockpot.

Step 5: Take a small bowl, add minced celery and green onions, salt and monosodium glutamate, and scoop in the mutton broth.

Step 6: Finished product.

Notes:1. The mutton must be blanched in advance to remove the smell.

2. Put salt at the end.

Mutton. Wine. Scallions. Ginger.

Pepper. Dried orange peel. Hawthorn. Salt.

Preparation of the stewed mutton broth.

Soak the lamb in cold water for two hours, changing the water at intervals of one hour.

Wash the lamb with water and cut it into small pieces.

Pour enough water into the pot and put the sliced lamb back into the pot.

After boiling over medium heat, skim off the foam and pour in the cooking wine.

Then add the peppercorns, green onion and ginger, dried orange peel and hawthorn.

Cover the pot and simmer for a few hours.

Remove the orange peel and hawthorn and sprinkle in an appropriate amount of salt.

Turn the heat to medium and continue to simmer for 15-20 minutes, then turn off the heat and serve.

Tips: Soaking and de-soaking method: first soak in cold water for about 2 hours, and change the water every hour, so that the ammonia in the mutton sarcoplasmic protein can be fully leached.

Orange peel removal method: Put a few dried orange peels in a pot, boil for a period of time and then remove them, and then put in a few dried orange peels to continue cooking, which can remove the smell.

Sichuan pepper removal method: put some Sichuan pepper in the mutton stewing process, and then add green onions and ginger to make the mutton tasteless and more fresh and tender.

Hawthorn removal method: When stewing mutton, you can put a few hawthorns, the effect of removing the fat is excellent, and the mutton will cook quickly.

Walnut removal method: Select a few good walnuts, break them, and put them in a pot to cook with mutton, which can also remove the smell.

Radish removal method: Poke the white radish into a few holes, put it in cold water and cook it with the mutton to remove the smell.

Lamb stew. Ingredients Lamb, white radish, green onion, ginger, coriander, salt, vinegar, Sichuan pepper.

Method Put the mutton in a basin and wash it, then add water and soak it for 30 minutes, so that you can soak out the remaining part of the mutton's blood.

2. Cut the mutton into slices about 5mm thick, and cut it into shreds when cutting, so that the mutton does not stuff the teeth.

3. Add water to the casserole, put green onions and ginger in the water, and then pour the cut sheep draft into the water, and quickly blanch the water and put it out.

4. Add water to the casserole, add mutton, peppercorns, bay leaves, green onions, ginger slices and salt.

5. After 30 minutes, add the chopped white radish. Don't put the radish too early, just put it 30 minutes before it comes out of the pot.

6. Remove from the pot, add salt, sprinkle with chopped green onion and chopped coriander, and remove from the pot.

The dish of stewed mutton must be less oil, less salt and less seasoning, so as to bring out the fresh flavor of the mutton itself.

The right amount of mutton, the right amount of water, the right amount of salt, whether you put ginger or not depends on your hobby, just cook it directly.

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How is lamb in clear soup made? The best way to cook the lamb in clear soup is to cook the mutton with the meat and bones first, then separate the bones and meat, put the bones back in the pot and continue to boil the soup, put the meat pieces into a large bowl, and then pour the boiled clear mutton soup and sprinkle with seasonings.

It should be noted that too much seasoning should not be put in stewed mutton, generally ginger slices, green onions, and finally salt to taste. To soak in blanching, just add a few peppercorns to help remove the odor.

Mutton in clear soup (wood stove) Ingredients: 5 lamb chops;

Seasoning: 2 green onions, 1 ginger, appropriate amount of Sichuan pepper, appropriate amount of salt;

Cut the green onion into white sections, slice the ginger, cut the lamb chops into small sections, soak them in water for 1 hour to remove the blood and reduce the smell, and then put a pinch of peppercorns to help remove the peculiar smell of the mutton;

Put cold water into the pot, put the soaked lamb ribs in, put a pinch of peppercorns, cover the lid and boil over high heat, skim off the foam and cook for another 2 minutes to remove it, so that the blanching steps of the lamb ribs are ready;

Put the cleaned pot into cold water again, boil it over high heat, then put the lamb ribs in, put the green onion white, ginger slices, cover the lid and simmer over low heat for 40-60 minutes, after opening the lid, remove the soft green onion white and discard;

Cook the lamb ribs out and let them cool, when the temperature is suitable, separate the bones and meat, continue to put the bones back into the pot to boil the soup, put the mutton into a large bowl, scoop a spoonful of soup and pour it on, and then sprinkle with an appropriate amount of salt to adjust the taste;

If you don't like the taste of the clear soup, you can adjust another bowl of sauce, similar to the cold sauce, and put it next to the clear soup mutton as a dipping sauce.

Note tip.

About lamb --

I personally think that the big mutton stick bone is the best, because the stick bone has bone marrow inside, on the one hand, it can increase the thickness of the soup, and on the other hand, it can increase the taste of the whole mutton product, but it should be noted that the mutton stick bone is best to choose the kind with white bone marrow, and it is recommended not to choose the black bone marrow, the soup made of this stick bone will not be clear.

But the lamb stick bone is a bit not suitable for home production, although it has a lot of meat, but the bone is too big, so you can only choose the lamb ribs next best.

- Blanching lamb is cold water, and stewing lamb is boiling water

Cold water is used for blanching mutton, the purpose of which is to force out the residual blood water in the mutton during the heating process and reduce the smell of mutton; The purpose of simmering lamb in hot water is to ensure the deliciousness of the soup, because the temperature of the hot water can quickly denature the protein in the mutton, shorten the stewing time, and simmer it slowly over low heat, so that the soup is bright and tastes better.

Lamb broth is seasoned with salt at the end

Adding salt too early to flavor will make the meat age, taste woody, and shrink in size, because salt will make the protein in the meat easy to coagulate; Adding salt too early can cause serious dehydration of the ingredients, and some water-soluble nutrients will run into the soup, but as the temperature gradually increases, these water-soluble ingredients will be lost even more, resulting in a worse taste of the finished soup.

Cut the mutton into pieces, put cold water into the pot, put in the green onion, ginger cooking wine salt, boil the water, skim off the foam, boil for 20 minutes, remove and rinse with water, heat the oil in the pot, put in the green onion, ginger, garlic, pepper, pepper and fry the fragrance, meat sheep, stir-fry evenly, put in the condiments, put in the appropriate amount of water to stew.

First, the mutton itself has a strong taste, so it is necessary to pay attention to the fishiness, and add green onion and ginger when blanching to effectively remove the taste. Second, you can add white radish, which can neutralize its own cold, nourish and nourish, and have greater benefits for the body.

1.First, the lamb is washed with water, and then it is cut into cubes with a thickness of about four centimeters. 2.

Soak the mutton in clean water for about 120 minutes to let the blood of the mutton run out, during which you can change the water several times. 3.Cut out two large slices of white radish first, cut the rest into pieces of about four centimeters, cut three slices of ginger, and two green onions.

4.Bring the water to a boil, add the lamb to the pot, and add a spoonful of rice vinegar, Sichuan peppercorns and two slices of white radish. 5.

Bring it to a boil over high heat, remove the foam, and cook until it no longer foams for five minutes. 6.Set aside the blanched lamb.

7.Turn on the rice cooker, add an appropriate amount of hot water, then put the mutton, ginger slices, and green onion segments into the pot, add an appropriate amount of cooking wine, and simmer for about 120 minutes. 8.

When it has been boiling for 90 minutes, put the white radish in a pot and simmer together. 9.With 10 minutes remaining, add pepper and salt to taste, then add the goji berries.

When the time is up, it will be ready to cook. This is a delicious lamb stew that is ready.