The practice of yellow stewed mutton, the practice of yellow braised mutton

Step 1 Prepare the ingredients: 250 grams of cooked mutton, 150 grams of taro, 5 grams of green onions, 3 star anise, 4 tablespoons of starch, appropriate amount of soy sauce, 1 tablespoon of refined salt, 1 tablespoon of monosodium glutamate, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of sweet noodle sauce, 1 tablespoon of Sichuan pepper powder, appropriate amount of salad oil.

Step 2: Cut the green onions into chopped green onions and set aside.

Step 3: Peel and wash the taro, then cut it into hob pieces.

Step 4: Cut the cooked lamb into large pieces.

Step 5: Heat oil in a pot, put the taro in the oil pan and fry thoroughly, until the surface is golden brown, remove and drain the oil for later use.

Step 6 Leave the bottom oil in the pot, add the minced green onion and star anise, then add the sweet noodle sauce, pour in the soy sauce, refined salt, sugar, and Sichuan pepper powder and stir thoroughly, then pour in the clear soup and bring to a boil.

Step 7: Pour in the mutton and taro, cover and simmer over low heat until the meat is thick and juicy.

Step 8 Finally, add monosodium glutamate, thicken with water starch, and pour in sesame oil.

"Yellow Braised Mutton" was a royal dish of the Qing Dynasty. Mutton is rich in nutrients, and has the effects of warming and replenishing qi, nourishing, resisting wind and cold, and building muscle strength. In the "Preparation of Materia Medica", there is a saying that "ginseng replenishes qi and mutton replenishes form".

Since the Song Dynasty, the feudal palaces have listed mutton as a court meal, especially the Qing court is very fond of eating mutton, "yellow stewed mutton" is just one of them. It is cooked with lamb and cabbage, and the taste is crispy, fat but not greasy. Today, it is a famous specialty of halal restaurants in Beijing and around the world.

After eating the mutton, continue to blanch the vegetables and eat, a large pot full of them, the more you eat, the warmer the ingredients of the mutton.

Potatoes and shiitake mushrooms.

Carrots, Chinese cabbage.

Yuba fans.

Green garlic and coriander.

Sliced ginger and dried chilies.

Star anise peppercorns.

Bayberry cloves.

Sugar, light soy sauce, salt, cooking wine.

Sweet noodle sauce, miso, sesame oil, oil.

Preparation of braised mutton.

Cut the lamb into cubes of about 3 cm; Cut the potatoes and carrots into hob cubes.

Blanch the mutton in boiling water and remove it for later use, and add a little water to make a thick sauce.

Heat a little oil in the pot, and when it is hot for 5, put in the dried chili, garlic slices, shallots, ginger slices, peppercorns, spices, etc., stir-fry until fragrant, and then put in the mutton.

Cook in cooking wine, soy sauce, stir-fry well, and add the fresh shiitake mushrooms cut in half.

Add sugar, miso sauce and mix well, then add sweet noodle sauce.

Add water, bring to a boil over high heat and cook over medium heat for about half an hour.

Add the potatoes and carrots and cut them raw, add the coriander and drizzle with a little sesame oil before cooking.

Here's how:Ingredients: 500 grams of lamb, 300 grams of potatoes, 100 grams of carrots, 30 grams of onions, 10 grams of ginger, 10 grams of green onions, appropriate amount of oil, teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of light soy sauce, 1 teaspoon of teriyaki soy sauce, 1 teaspoon of cooking wine, 1 tablespoon of tomato paste.

1. First of all, prepare the required ingredients.

2. Heat the pot, add oil, and stir-fry the mutton until slightly golden.

3. Stir-fry the ginger and shallots in the pan until fragrant.

4. Dip the cooking wine along the edge of the pot to increase the flavor and remove the fishiness.

5. Add an appropriate amount of boiling water, salt, sugar, light soy sauce, braised soy sauce and tomato paste.

6. Bring the heat to a boil, turn to medium heat and simmer for 15 minutes.

7. Put potatoes and carrots into the pot and simmer until they can be easily pierced with a fork.

8. Add the onion slices and stir well.

9. Put it on a plate and serve it on the table.

Braised mutton. Ingredients: mutton, water, soy sauce, salt, five-spice powder, Sichuan pepper powder, ginger powder, pepper powder, white wine, dried red pepper, onion, fresh green and red pepper, hand-rolled powder.

Lamb Processing:

1. Boil the mutton in a pot on cold water, bring it to a boil over high heat, remove it, and skim off the foam from the boiled mutton soup for later use.

2. After cooling, cut into small pieces.

3. Add soy sauce, salt, five-spice powder, Sichuan pepper powder, ginger powder, pepper powder, and white wine, grasp and marinate thoroughly. The amount of seasoning must be large, especially: white wine and five-spice powder.

4. The pickling time is long, I marinated for about 3 hours.

Preparation of braised mutton.

1. Stir-fry the onion, ginger, garlic cloves and dried red pepper in a hot pan.

2. After the flavor comes out, put in the marinated mutton pieces.

3. After stir-frying, pour in the soup of the freshly cooked mutton, add a little water, bring to a boil over high heat, and simmer over low heat. This process takes about 35 minutes.

4. When half of the soup is received, stir-fry and add the green and red pepper pieces.

5. Cover the pot, simmer over low heat, and finally put the hand-rolled vermicelli into the pot and simmer for about 50 minutes.

6. At the end of eating, you can add a little white skin noodles and stir in the soup of red braised mutton.

The preparation of braised mutton is as follows:Ingredients: 1 and a half pounds of lamb chops, 2 potatoes, 1 carrot, 1 handful of vermicelli, 100 appropriate amounts, appropriate amount of wolfberry, 2 chili peppers.

Ingredients: five spices, half a ginger, 2 garlic, and peppercorns.

1. Wash the lamb chops, boil the water to remove the blood, and then put them out.

2. Stir-fry the spices in the pot, and then put the ingredients in the pan and leave the oil.

3. Put the mutton in the pot, then pour the spices into the water.

4. Add light soy sauce and green onion and cook for half an hour.

5. Put the potato cubes and cook for 15 minutes.

6. Put the vermicelli and cook for 10 minutes.

7. Put the carrots, peppers, and lilies that are easy to cook, and cook for another 20 minutes.

8. Remove from the pot and put on the plate.

Ingredients: mutton, white radish, celery, ginger, millet pepper, garlic, green onion, spices (star anise, bay leaf, cinnamon, pepper), yellow stewed sauce, pepper, salt, cooking oil.

Specific steps: 1. Prepare and clean the required ingredients, cut the ginger into thin slices, cut the green onion into small pieces, cut the garlic into thin slices after removing the skin, cut the celery into small pieces, cut a few millet peppers into small rings, and cut the radish in half with a paring knife to scrape off the skin and cut it in half for later use; Get out of the pot, pour an appropriate amount of water into the pot, put the washed mutton into the pot under cold water, turn on high heat and boil to skim off the foam in the pot, skim off the foam and add the chopped green onion and spices star anise, bay leaves, cinnamon, pepper, and then add white radish to cook together, then turn to medium heat and cover the pot and cook for 40 minutes;

After a few minutes, open the lid of the pot, the mutton has been cooked, take out the mutton and white radish and let it cool naturally, and pour the soup in the pot into a large bowl for later use; After cooling, the lamb is cut into small pieces, and the white radish is also cut into small pieces; Prepare a casserole and spread the chopped radishes evenly on the bottom of the pot for later use;

3. Start the pot again, pour an appropriate amount of cooking oil into the pot, pour in the cut millet pepper and ginger slices after the oil is hot, turn on low heat and keep stir-frying to burst the fragrance, then pour in a small packet of yellow stewed sauce, turn on low heat and constantly stir-fry the sauce fragrance, then pour in the cut mutton, quickly stir-fry evenly, pour in the appropriate amount of cooking wine to remove the smell, and quickly stir-fry a few times;

4. After pouring in the original soup of boiled mutton, then start seasoning, add an appropriate amount of salt and pepper, put in the cut celery segment after boiling on high heat, mix evenly and transfer it to the casserole, cover the pot and simmer over medium heat for 5 minutes, open the lid after 5 minutes, the aroma is tangy, this delicious yellow stewed mutton is ready, fat but not greasy, no smell at all, delicious to addictive, eat completely warm.

Braised mutton. Ingredients: 500 grams of lamb, 300 grams of potatoes, 100 grams of carrots, 30 grams of onions, 10 grams of ginger, 10 grams of green onions, appropriate amount of oil, 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of light soy sauce, 1 teaspoon of teriyaki soy sauce, 1 teaspoon of cooking wine, 1 tablespoon of tomato paste.

Preparation: First prepare the ingredients you need;

2. Heat the pot, add oil, and stir-fry the mutton until slightly golden.

3. Stir-fry the ginger and shallots in the pan until fragrant.

4. Dip the cooking wine along the edge of the pot to increase the flavor and remove the fishiness.

5. Add an appropriate amount of boiling water, salt, sugar, light soy sauce, braised soy sauce and tomato paste.

6. Bring the heat to a boil, turn to medium heat and simmer for 15 minutes.

7. Put potatoes and carrots into the pot and simmer until they can be easily pierced with a fork.

8. Add the onion slices and stir well.

9. Put it on a plate and serve it on the table.

Chop the green onions into finely chopped green onions and set aside. .

Peel and wash the taro, then cut it into hob pieces.

Cut the cooked lamb into large pieces.

Heat oil in a pan, fry the taro thoroughly, remove and set aside.

Continue to enlarge the green onion and star anise in the pot and fry twice, then add the sweet noodle sauce and pepper seasoning.

Put the taro and lamb in a pot, add water (cover the ingredients), cover and cook until the meat is rotten.

Finally, add monosodium glutamate seasoning and reduce the juice with starch.

Braised mutton. Method Buy lamb chops, chop them when you buy them, soak them in water, and change the water every half an hour. Prepare the marinade. Pour it into a cloth with a fine grid to make a bag;

2.Tie the ladle tightly. Blanch in boiling water, and when blanching, get some cooking wine. Set aside;

3.Re-boil a pot of water, put in the lamb chops, put in the packet, green onion section After cooking wine, bring to a boil over high heat, and simmer for 2 hours. Two hours to serve, leave the soup for later use;

4.While the lamb is being stewed, begin to prepare the ingredients and cut the potatoes into cubes. Blanch the flour in hot water and soak it in cold water. Fry the artichoke quickly. Chop the onion. Wash the garlic sprouts and cut them into sections;

5.Heat the oil, add 1 tablespoon of Pixian bean paste (3 tablespoons of oil), fry the red oil, add the green onion, ginger, garlic slices, dried red pepper and onion. Add the stewed lamb chops, light soy sauce, dark soy sauce, yellow sauce, stir-fry evenly, add the mutton broth;

6.Pour in the lamb broth and go over all the ingredients. Add the artichoke cubes. Put rock sugar. Let go of the rolling powder. Add red pepper, salt, black pepper and green garlic sprouts.

Preparation and ingredients of braised mutton:Ingredients: 2 kg of lamb ribs, 30ml of cooking wine, 1 spoon of sugar, 1 spoon of thirteen spices, 1 green onion, 8 slices of ginger, 5g of dried peppercorns, 2 star anise, 1 grass fruit, 3 bay leaves, 2g of cumin, 1 small section of cinnamon, 3 kaempfers, 1 large piece of tangerine peel, 8 garlic, 25ml of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of salt.

Steps: 1. Wash the lamb ribs and soak them in bloody water, blanch them in a pot with cold water, add cooking wine and ginger.

2. Cook on high heat and continue to cook for 7 or 8 minutes.

3. Blanch the lamb ribs and wash them with water for later use.

4. Heat the pot directly without oil, directly put in the lamb ribs and fry the dry water, and serve.

<>6. Restart the pot, put the oil, and add all the spices except the tangerine peel, garlic cloves Shihui and green onion leaves to stir-fry until fragrant.

7. Add the lamb ribs and stir-fry again until they are well mixed with the spices.

8. Add cooking wine, thirteen spices, sugar, light soy sauce, and dark soy sauce in turn and stir-fry until fragrant.

9. Add water, cover the lamb ribs, add garlic cloves and tangerine peel. Simmer for 2 hours until the meat is crispy. (High pressure to return to the pot for 30 minutes.) ）。

10. Reduce the juice over high heat and add salt according to taste.

11. Add green onion leaves before cooking.