How to make lamb belly pot, how to make lamb belly pot

1.Yuba should be soaked 3 hours in advance to soften.

2.Cut the lamb brisket into medium-sized pieces.

3.Heat the pan with cold oil, stir-fry the pepper, star anise, cinnamon, and then put the chili pepper (to prevent frying) and fry until fragrant.

4.Add ginger and green onion and stir-fry until fragrant.

5.Add lamb brisket and stir-fry until fragrant.

6.Add an appropriate amount of dark soy sauce, pour in a large bowl of hot water, and simmer over medium heat for 20 minutes.

After a few minutes, put in the water chestnut and radish.

8.At this time, pour it all into the casserole (this goat is difficult to cook, if you want to eat it quickly, you need to simmer it in a pressure cooker for 20 minutes).

9.Add the soaked yuba and turn to low heat for 1 hour. Add salt 15 minutes before removing from the pan.

Prepare the auxiliary in advance, lamb brisket, green onions, ginger and garlic to eat.

Wash the lamb belly, boil a pot of water with ginger cubes, boil the lamb belly for 15 minutes, and scoop up.

Scrape the remaining hair of the lamb belly skin, cut it into pieces, preferably with skin and bones, shave the lamb belly after cooking, cut into strips, and slice the ginger for later use.

3.Cut the horseshoe in half, cut the carrot into large pieces, and break the yuba for later use.

4.Mash the southern milk into a puree, add cooking wine, rock sugar, soy sauce, salt, chicken powder, pepper and mix into a sauce.

5.To fry the yuba, put oil in the pot first, then light the fire and put the yuba without hot oil, fry it slowly over low heat, pick it up and let it cool.

6.Stir-fry the ginger slices star anise in the hot pan, and then fry the lamb brisket to dry the water.

7.Sauté the lamb brisket until the skin is slightly golden brown.

8.Then pour the horseshoe carrot into the mixed sauce and stir-fry slightly.

9.Add water and rub over the lamb belly, bring to a boil and boil a few times.

10.Prepare a saucepan casserole, preferably by pouring the boiled lamb brisket into the saucepan.

11.Simmer over low heat for half an hour first.

12.Then add the fried yuba.

13.Cover and simmer for another hour.

14.It's enough for a bell The strong smell of southern milk is very fragrant You can also prepare some ingredients for hot pot Don't turn off the fire The whole family gathers around to eat.

The preparation of lamb brisket is as follows:

1. Treat the lamb brisket to remove its fishy smell. Put the diced lamb brisket directly into the hot pot and stir-fry, pour cold water after the fragrance overflows, pour a little white vinegar, wait for the water to boil again, cook for another 1 2 minutes, remove and wash for later use.

2. Heat the oil in a hot pan, add shallots, garlic slices and garlic sprouts to stir out the fragrance, add bean paste, Zhuhou sauce and mashed red bean curd sauce, and stir-fry evenly. Add rock sugar and tangerine peel soaked in water in advance, then pour in lamb belly and peeled water chestnut, add boiling water to cover the mutton, add salt, light soy sauce and oyster sauce to taste, bring to a boil over high heat, turn to low heat, cover and simmer for about 50 minutes.

3. During the stewing period, handle the yuba. Heat the oil in the pot to 60%, add the dry yuba and fry it until golden brown, quickly remove it, and soak it in warm water for about ten minutes, until there is no hard core. When the lamb is almost stewed, you can add the yuba, turn to high heat and cook until the yuba is soft, and finally sprinkle with minced garlic sprouts.

The steaming, soft and juicy bamboo lamb brisket pot is ready.

Sheep are missing

Sheep is a general term for the sheep subfamily, mammals, artiodactyls, bovidae, sheep subfamily, and is one of the domestic animals of humans. The hairy four-legged ruminant is the main head of the wool Fusun**. The coat color is predominantly white. Goats and sheep are mainly raised in our country.

Sheep are also known as sheep or white sheep. Hairy four-legged ruminants. It was originally a product of the mountains of the northern hemisphere and was related to goats; The difference is that the body is fatter, the body is plump, and the body hair is dense.

Short head. Males have large, spiral-shaped horns, while females have no horns or only tiny horns.

Ingredients: 1000 grams of lamb belly, 50 grams of coriander, appropriate amount of salt, 20 grams of liquor, 100 grams of rock sugar, 100 grams of tofu milk, 50 grams of peanut butter, 30 grams of light soy sauce, 500 grams of radish, 100 grams of sugarcane, 100 grams of green onions.

Steps of the Lease Law:

1. Put the lamb brisket in the pot, add water and boil until boiling, then take it out.

2. Smear the lamb brisket with light soy sauce and marinate for half an hour.

3. Put cooking oil in the pot, and then put the lamb belly into the pot and fry it on both sides until it turns yellow, which can increase the flavor of the lamb belly.

4. Put the lamb brisket into the pot and add 50 grams of coriander, an appropriate amount of salt, 20 grams of white wine, 100 grams of rock sugar, 100 grams of tofu milk, 50 grams of peanut butter, 30 grams of light soy sauce, 500 grams of radish, 100 grams of sugarcane, and 100 grams of green onions.

5. Add water and water to submerge the lamb brisket and boil until boiling.

6. Cover the pot, turn to low heat and simmer for an hour.

7. Cut the lamb brisket into strips, pour it into the soup, put it in the soup bowl, and you can start eating.

If you look carefully, you will find that there is no ginger in the whole dish, because the mutton is hot, and ginger is also hot, so if you don't put ginger, you won't get too hot when you eat it, which is particularly important. In addition, soy sauce is salty, so you should pay special attention to the fact that you should not put salt in it, or put it sparingly, and handle it flexibly according to the situation of the soup.

Materials:

500 grams of net lamb belly, 10 grams of angelica, 50 grams of red dates, 10 grams of ginger, 30 grams of fried garlic, 5 grams of refined salt, 8 grams of monosodium glutamate, 3 grams of sugar, a little dark soy sauce, an appropriate amount of pepper and sesame oil, 100 grams of oyster oil, 10 grams of Shao wine, 200 grams of two soups.

Method

1. Wash the angelica, remove the pit and wash the jujube for later use.

2. After flying the original lamb belly in the water, color it with dark soy sauce while it is hot, then burn the wok and drop the oil to 210 hours, then put in the colored lamb brisket and fry it until it is bright red. Chop the lamb brisket and erect it into a bone row.

3. Burn the oil under the wok, put the material head, the lamb belly, cook the wine, blow the lamb belly through the brother's defeated file, put the second soup, add all the flavors, boil it slightly and pour it into the nest, and then buckle the lamb belly skin down in the bowl, pour back the original juice, put angelica and red dates on the surface, and then cover the lamb belly in the pot, and boil it on the stove until (Huo Nian).

1. Radish and mutton pot:

1) Ingredients: 500 grams of lamb leg meat, a few water chestnuts, half a white radish, a few red dates, an appropriate amount of lettuce, half a small piece of southern milk, 2 garlic meat.

2) Method: Cut the mutton into large pieces and wash it with water, peel and wash the horseshoe, add the above mutton to the white radish, simmer the red dates until the fire is taken out, chop the garlic meat and stir-fry it with a little oil, put in the southern milk, mutton pieces, water chestnuts, half a tablespoon of soy sauce, 1 and a half teaspoons of sugar, a little sesame oil, about 1 cup of water to taste, simmer until mutton is boiled over low heat, wash the lettuce and put it into the bottom of the claypot, put the mutton on the surface, cover the pot lid and simmer for a while again to put the original pot on the stage.

2. Sichuan-style mutton pot:

1) Ingredients: 1000 grams of lamb with skin, 100 grams of carrots, 100 grams of white radish, 5 jujubes, 30 grams of Pixian bean paste, 20 grams of red soy sauce, 5 grams of vinegar, 2 grams of tangerine peel, 3 star anise, 5 dried chili peppers, a small amount of fennel, 5 grams of chicken essence, 3 grams of monosodium glutamate, 2 grams of pepper, refined salt, appropriate amount of sugar, 10 grams of coriander, 150 grams of salad oil, 20 grams of green onion and ginger, 50 grams of cooking wine.

2) Method: Blanch the lamb with skin in a pot of boiling water, scrape off the residual hair on the surface with a razor, chop it into pieces slightly larger than the thumb, rinse it in clean water to remove the blood, and then put it into a pot of boiling water and take it out for later use. In addition, cut the red and white radish into pieces similar to mutton, heat the oil in the pot, first add ginger and green onions (pat breaking) to burst fragrant, and then put in the mutton pieces and stir-fry until the water gradually dries, fry the bean paste and red soy sauce in Pixian County, cook and burn the cooking wine for a while, and then add an appropriate amount of water to submerge the mutton about two fingers deep, boil the refined salt, sugar, vinegar, tangerine peel, star anise, fennel, dried chili peppers, chicken essence and other seasonings, skim off the foam, transfer to the casserole and simmer over low heat for about 1 hour, when the mutton in the casserole is burned to six or seven mature, add red and white radish, red dates, pepper, monosodium glutamate continue to burn until the mutton is crispy, the radish is soft, then remove from the fire, sprinkle with coriander.

3. Bamboo mutton pot:

1) Ingredients: 500 grams of mutton, 100 grams of bamboo, 50 grams of water chestnut and radish, angelica, garlic, hoisin sauce, oyster sauce, Zhuhou sauce appropriate amount.

2) Method: Chop the mutton into pieces and fly in water, in order to remove the fishy smell, the flying time is slightly longer for 25 minutes. After the oil is removed from the pot and the garlic is stir-fried, the mutton is added to the stir-fry, and the hoisin sauce, oyster sauce and Zhuhou sauce are added to the pan to stir-fry until fragrant.

Put the water chestnut, radish, angelica and other ingredients into the pot, add soup and water, and simmer until tender. This dish has high requirements for mutton, because only tender mutton can be simmered and more refreshing. As for the heat, you can poke the sheepskin with chopsticks, and you can poke and bury it when it is time to serve the mutton pot.

There are many ways to make lamb brisket, so let's take a look at the following methods:

Method 1: Braised lamb brisket.

Prepare the following ingredients: 200 grams of lamb belly, 1 carrot, 1 potato, 5 ml of cooking oil, 1 grasp of Sichuan pepper, 1 bay leaf, 2 slices of green onion, 3 slices of ginger, 5 and a half cloves of garlic, 1 teaspoon of sugar, 1 tablespoon of light soy sauce, 1 teaspoon of salt.

The specific method is as follows: carrot cut hob pieces, potato cut into pieces, soak in water for later use, lamb belly cut into small pieces, put water into the pot, lamb belly cold water into the pot, blanch to remove the blood foam, put in the cooking oil, put in 1 pepper, 1 bay leaf, 2 green onions, 3 ginger slices, 5 garlic cloves, put in 1 teaspoon of lamb brisket and white sugar, stir-fry evenly, add 1 tablespoon of light soy sauce, continue to stir-fry, add water to cover the lamb belly, turn to low heat and simmer for half an hour after boiling, then pour in carrots and potatoes, simmer for 10 minutes, and then reduce the juice on high heat!

Method 2: Braised lamb brisket in Zhuhou sauce.

Prepare the following ingredients: 500 grams of lamb belly, 20 grams of bean curd, 30 grams of green onions, 10 grams of sugarcane, 20 grams of water chestnuts, 1 teaspoon of salt, 1 piece of ginger, 2 tablespoons of zhuhou sauce, 1 teaspoon of sugar, 2 tablespoons of vegetable oil, 50 grams of garlic sprouts.

The specific method is as follows: cut the mutton into small pieces after cleaning with water, soak the yuba in warm water for half an hour, slice the sugarcane, cut the horseshoe in half, slice the green onion, cut the garlic seedlings, slice the ginger, put a few slices into the cold water, boil together, pour the mutton after the water boils, and then skim off the blood foam, and wait for the mutton to change color and then you can scoop it up, start another oil pot, pour in the appropriate amount of oil, put the ginger slices and a few slices of green onions into the pot and stir-fry, then pour in the mutton and stir-fry, add two spoons of Zhuhou sauce, After 1 teaspoon of sugar, continue to stir-fry until the mutton is evenly colored, stop the fire immediately, smear some oil in the pot, then spread the green onions and water chestnuts, pour in the mutton, spread the sugarcane on top, add an appropriate amount of salt, pour in the water that has not been over the mutton, boil over high heat first, then turn to low heat and simmer for half an hour, the soup in the pot slowly thickens, then add the yuba, and the garlic seedlings continue to simmer for more than ten minutes, so that the yuba can absorb the soup and then get out of the pot!

Winter nourishing, delicious, how to make lamb brisket pot delicious? Winter is coming, I don't know what to eat, we can have a lamb brisket pot, this delicacy is very good to eat in winter, you can warm up, and you can also eat around the family, it's just amazing.

Soak the yuba in water in advance to soften, wash the lamb brisket and cut into pieces. Step 1Cut into small pieces, peel and cut the water chestnut into sections, cut the ginger into cubes, and cut the garlic into sections. Soak the soft bean curd and cut it into small pieces, heat the lamb brisket into the pan and fry it dry, and fry the water.

We heat the pan with a little more oil, the ginger must be stir-fried in the pan, add garlic, bean curd, cinnamon, tangerine peel. Stir-fry the bay leaves, star anise, and Sichuan peppercorns evenly, and then add the red stewed sauce, if there is no red stewed sauce, you can use the Zhuhou sauce instead of the lamb belly into the pot.

We also know that you can add white wine, light soy sauce, an appropriate amount of water, borneol, sugar, water chestnut, and bamboo. and a little salt, cover the high heat and bring to a boil, then turn to low heat and simmer for about an hour, transfer the spices and readers, add the oyster sauce and stir-fry well, finally add the bean curd and garlic, stir-fry evenly, and then you can put it in the casserole and serve. After a long time of stewing, the lamb brisket is fragrant and soft and glutinous, and the horseshoe and bamboo cane are added to the clear fire, and the nourishment is not on the fire.

This dish is very good, it is very suitable to eat in winter, this dish is also quite simple to make, we can try it at home, this food can be made by yourself. This is very important, add white wine, light soy sauce, appropriate amount of water, borneol, sugar, water chestnut, bamboo zheng. and a little salt, cover the high heat and bring to a boil, then turn to low heat and simmer for about an hour, transfer the spices and readers, add the oyster sauce and stir-fry well, finally add the bean curd and garlic, stir-fry evenly, and then you can put it in the casserole and serve.

This dish, our whole family likes to eat, this is a very good dish, this is particularly refreshing and delicious, we like to make it slowly at home. Winter is coming, and if we have relatives and friends at home, we can eat together, which is really good.

Put the mutton cut into pieces and stir-fry them in a hot pan, stir-fry them until they are fragrant, pour in cold water and white vinegar to cook again, add other side dishes and stew for another hour.

Wash the mutton Qingjigao, then remove the smell of mutton, put it in a pot and stew it in cold water, pour in cooking wine, put some white vinegar, and then put in other side dishes and seasonings, and wait for the mutton stove bridge meat to be rotten and faint lead.

You can add some potatoes to make it, or you can add some oyster sauce and beer to make the lamb brisket very tasty.

You can clean the mutton, put it in the pot to boil it in the middle of the world, add some seasonings to taste, and you can also put some lemon slices to remove the smell, so that the lamb belly pot is the most delicious.