How to prepare red soup with braised lamb?

It's that the bean paste is made in Sichuan, and there are many ways.

You need to prepare some lamb hind leg meat, some dried chili peppers, spicy sauce, white radish, carrots, cinnamon, ingredients, white pepper, wolfberry, chicken essence, salt, minced garlic, grass fruit, green onions, ginger slices, red dates, light soy sauce, oil and cooking wine, first wash the lamb leg meat and cut it into pieces, cut the carrots into pieces, cut the white radish into pieces, add an appropriate amount of water to the pot and boil, blanch the mutton to remove the blood, heat the pot with oil, put the garlic, green onion and ginger down to fry the fragrance, and then put the mutton pieces into it. Add some cooking wine and stir-fry quickly for a few minutes, then add some light soy sauce and chili sauce to fry until colored, then put the mutton into the casserole, add some bay leaves, grass fruits, cinnamon, ingredients, add an appropriate amount of water and skim off the foam after boiling over medium heat, add an appropriate amount of salt, wolfberry, red dates, white radish pieces, carrot pieces, white pepper, cover the lid and simmer over low heat for about 50 minutes to eat, the taste is very fragrant.

Secret red stewed mutton, you need to prepare some lamb loin with fatty meat, a potato, onion, dried carrots, mushrooms, some Pixian bean paste, beer, rice wine, braised soy sauce, ginger, green onions, bay leaves, sea rice, salt, first wash the sea rice, dried shiitake mushrooms and soak them, chop the lamb loin into pieces and put it down to cook, add some rice wine and cook for about three or four minutes to take it out and wash it, and then cut the onion into shreds, add oil to the pot, put the shredded onion down and fry it to make it fragrant, add Pixian bean paste, When stir-frying, the fire must not be too big, otherwise it is easy to fry the paste, after the red oil is fried, put the mutton pieces into the pot and continue to stir-fry, then add some soy sauce, cooking wine, vinegar, about three minutes or so you can move the mutton to the stew pot, add some mushrooms, sea rice, green onions, ginger, cigarettes, beer and water, after boiling, change to medium-low heat and simmer for about four minutes, and then pick out the bay leaves, ginger, green onions, add carrot pieces and potato pieces, After simmering until soft, you can add some wolfberries and simmer for another five minutes, and the taste is very fragrant.

Method 1 Raw Materials:

1500 grams of fresh mutton (500 grams of lamb belly, 1 gram of lamb hind leg), 50 grams of garlic sprouts, 10 grams of coriander.

Seasoning: 10 grams of salt and Sichuan pepper, 20 grams of light soy sauce, 50 grams of garlic, 30 grams of green onion and ginger, 20 grams of Sichuan pepper, 100 grams of peanut oil, 100 grams of homemade sauce, 75 grams of homemade sauce, 50 grams of spice powder.

Homemade sauce recipe:

50 grams of black bean paste, 5 pieces of red bean curd, 30 grams of sweet noodle sauce.

Homemade sauce recipe:

30 grams of sugar water, 15 grams of Maggi chicken broth mix, 20 grams of light soy sauce, 10 grams of pepper.

Method: 1) Cut the mutton into centimeter-square pieces, add salt, light soy sauce and Sichuan pepper to marinate for 3 hours, blanch and wash, and stir-fry over high heat for 5 minutes.

2) Heat the oil, fry the garlic, green onions, ginger and peppercorns, then add the homemade sauce and stir-fry until fragrant, add the lamb pieces and stir-fry for 3 minutes, then add the homemade sauce.

3) Add water to cover the mutton, then put in homemade spices, boil over high heat for 5 minutes, low heat for 25 minutes, put it in the pot, sprinkle with garlic sprouts and coriander, bring the alcohol stove to the table, and light the fire.

Wooden mutton is first blanched in water, and then put in a pot to stir-fry. Add ginger slices, green onions, mulberry leaves, pepper, boil over high heat, simmer for 40 minutes, add radish, potatoes, and then add 20 minutes before cooking.

The recipe and ingredients of the red braised mutton are as follows:Ingredients: 500 grams of lamb chops.

Excipients: 1 carrot, 1 white radish, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of pepper, 50 grams of garlic.

Steps: 1. Add lamb chops and ginger to the pot and stir-fry until fragrant.

2. After frying dry, add dried chili peppers and Sichuan peppercorns.

3. Add soy sauce and <>

4. Add an appropriate amount of water.

5. After boiling, pour into the electric pressure source pot and simmer for 25 minutes.

6. After the stew is done, add the radish and continue to simmer for 5 minutes.

7. Pour into the multi-functional pot, add the chopped garlic, simmer for about 10 minutes and serve.

The recipe for the authentic red braised lamb is as follows:Ingredients: lamb belly, red, white radish, ginger slices, star anise, cinnamon, longan, red dates, cumin, pepper, angelica, codonopsis, tangerine peel, bay leaves, onion base lead, salt, cooking wine.

Steps: 1. Pour cooking oil into the pot, add ginger slices and stir-fry until fragrant, then pour in the mutton and stir-fry.

2. After the mutton changes color, pour in the braised soy sauce.

3. Stir-fry until colored.

4. Pour in an appropriate amount of water, put in the stew seasoning packet, and bring to a boil over high heat.

5. Pour into a casserole and simmer for an hour.

Material: Main material.

Mutton, Pixian bean paste, dried chili, onion, coriander, red bean curd, brown sugar, green onion and ginger spices (1) cumin, cumin, white peppercorn, peppercorns (2) bay leaves, grass fruit, nutmeg, cinnamon, star anise, angelica.

Seasoning: salt, cooking wine, aged coarse soy sauce, chicken essence.

Preparation of the red soup mutton pot.

Blanch the mutton, skim off the foam, put out the mutton, don't blanch the mutton water, keep it for soup.

Put the coriander stalks and onion in the pan and weave until the onion is browned and removed.

Put in Pixian bean paste and stir-fry.

Pixian bean paste is made of red oil and spices (1) are added

Then add spices (2).

After stir-frying the spices until fragrant, add the auspicious dried chilies, green onions, and ginger slices.

Pour in the broth, add the mutton, and then put the cooking wine (three spoons), dark soy sauce (two spoons), bean curd (about two pieces), brown sugar (two spoons of Pa Yan Zhen), and an appropriate amount of salt into the pot.

1. Red soup mutton soup pot method 1.

Step 1: Chop the lamb into pieces and wash it with warm water (set aside).

Step 2: Put salad oil in the pot, add ginger, star anise, dried chili pepper and stir-fry celery until fragrant, then add the washed lamb meat and stir-fry.

Step 3: After the mutton is stir-fried until the color turns white, add cooking wine and soy sauce, you can put some sugar and vinegar to enhance the freshness, stir-fry a few times, add boiling water, and the water should overflow the mutton.

Step 4: Stir-fry the hot pot base with oil until fragrant, pour it into the mutton soup pot, boil over high heat, change to low heat and simmer slowly, when it is almost rotten, add white radish and tofu fruit.

Second, mutton soup pot method two.

1. Wash the lamb ribs, cut them into large pieces, and put them in a pot of boiling water (add white radish) and cook for about 20 minutes to remove the smell.

Rinse with water; Wash the lamb bones with water; Persimmon pepper stems and seeds, wash, cut into small pieces, put in a basin, add some salt and cold boiled water, mix well and marinate into brine pepper; Wash the parsley and cut it into sections;

2. Put the pot on the fire, put the bottom first, then put the mutton pieces, lamb intestines, and lamb tripe on it, then put in the cooking wine, green onions, and ginger slices, boil without rolling, pour in an appropriate amount of water (to cover the meat pieces), and then boil with a strong fire, skim off the foam, boil for an hour, the soup turns white, simmer for a few hours on low heat, stew until the mutton, sheep intestines, and lamb tripe are soft and ripe, take them out, and tear them into small pieces after cooling;

3. When eating, take out part of the mutton, sheep intestines, and lamb tripe pieces into the hot soup pot and heat them, put them in a bowl, scoop in the hot mutton soup, add an appropriate amount of salt and monosodium glutamate to adjust the taste, sprinkle the coriander segments, and then take out part of the salt and pepper into a small bowl, and serve it at the same time with food.

Wash the fresh local green goat meat in Shanxian County and soak it in cold water for an hour to remove the blood.

Prepare the seasoning, grass fruit, angelica, ginger, pepper, cumin, dried chili.

Cook the lamb under cold water and start to cook it over high heat, be sure to put enough water and avoid adding water halfway.

Start to foam, remove the foam to remove the hunger, then add the seasoning and dried chili peppers, and add a small amount of salt.

Take out the chili pepper and mutton fat, put it on the board and chop it, take out the mutton pieces and put them in the basin, return the chopped chili oil to the pot and boil, and use a colander to take out the crushed spicy Zhenghe pepper and seasoning.

Slice the large pieces of lamb.

Add boiling water, put the sliced lamb in the pot and boil, you can add green onion and ginger slices.

The delicious Shanxian mutton soup is ready, and when it is left in a place with a low temperature, it becomes a storable mutton soup for a few hours!

Ingredients: 1000g lamb hind leg meat, 2 carrots, 1 2 white radish, 120g hot sauce, 3 dried chili peppers, 1 teaspoon of white pepper powder (5g), 2 teaspoons (10g), 1 tablespoon cinnamon (15g), 1 tablespoon of wolfberry (15g), 2 teaspoons of salt (10g), 1 teaspoon of chicken essence (5g), 4 teaspoons of minced garlic (60g), 50g of red dates, 50g of ginger, 50g of green onions, 3 grass fruits, 2 bay leaves, 100ml of light soy sauce, 200ml of cooking wine, 2 tablespoons (30 ml) of oil

Method: Wash the hind leg of the lamb and cut it into large and small cubes. Peel the carrots and white radishes and cut into hob cubes.

Put an appropriate amount of water in the pot, boil the mutton pieces and blanch them for 2 minutes, (in order to let the blood and blood foam precipitate), remove and rinse repeatedly with clean hot water, and control the moisture.

Heat the oil in the pan over high heat, and when it is 70% hot, put the green onions, minced garlic and ginger slices into the stir-fry until fragrant, then put in the blanched mutton pieces, cook in cooking wine, stir-fry for 3 minutes, and then quickly add the chili sauce and light soy sauce to fry the lamb until it is colored.

Move the fried mutton into the casserole, add the ingredients, cinnamon, grass fruit, bay leaves and water that has not reached the mutton, boil over medium heat and skim off the foam, then add salt, white pepper, carrots, white radish, red dates, wolfberries, cover and simmer over low heat for 50 minutes.

Tips: In order to completely remove the fishy smell of mutton, you can also increase the amount of spices appropriately.

Depending on the taste, you can also add potatoes, taro and vermicelli to simmer together, and after eating, you can also add various dishes like a hot pot to continue to eat.

White radish is the best way to remove the skin, so even if you don't eat it, you can't leave it out, so remember to keep it in mind.

You can choose fresh chili sauce soaked in oil, but it is best not to use watercress hot sauce.

When roasting mutton, put some carrots, and add some green onions, ginger, wine and other ingredients to cook together. Mutton and carrots are burned together, which can not only remove the smell, but also make up for the lack of carotene and vitamins in mutton. This way to get rid of the smell).

Cut the mutton and soak it in water, add cooking wine, stir-fry the sugar, add the shallot, ginger, star anise, light soy sauce, dark soy sauce, oyster sauce, and stew.