How to make Hu mutton delicious, and does Hu mutton taste delicious?

Ingredients: 15,000 grams of lamb (lean).

Excipients: 450 grams of ginger, 150 grams of green garlic, 15 grams of cinnamon, 90 grams of jujube (dried).

Seasoning: 15 grams of chili powder, 15 grams of star anise, 15 grams of cloves, 1000 grams of cooking wine, 1000 grams of soy sauce, 750 grams of sugar, 250 grams of salt.

The practice of lake-style lamb shearing:

1. Wash the green garlic and remove its leaves;

2. Wash the ginger and cut 300 grams into ginger pieces, and cut the rest into minced ginger;

3. Remove the leg bones of the mutton, wash it, cut it into seven pieces, put it in a pot with a steaming rack (bamboo grate) at the bottom, soak it in water, and bring it to a boil;

4. Take out the mutton and wash it with water, then change the water in the pot, then put in the washed mutton, immerse it in water, put cooking wine, sugar, salt, cloves, cinnamon, big ingredients, soy sauce, red dates, ginger, compact the mutton with heavy objects, boil on the fire, 5, and then move to a slight fire and simmer for about 2 hours, after the mutton is crispy, remove the red dates and ginger pieces, move the fire to collect the juice, and take out the soup when the meat is sauce red, and remove the small bones.

6. Cut into 15 portions and pack them in 15 bowls, add 100 grams of original soup to each bowl, put minced ginger and minced garlic, and put an appropriate amount of minced red pepper according to the preference of the eater.

Fried lamb with green onion Features] fragrant and tender, no mutton gas. Ingredients: Lamb leg meat (net, 200 grams), Beijing green onion (200 grams), garlic head (1 clove), Sichuan pepper powder (a little), rice wine (20 grams), soy sauce (50 grams), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50 grams).

Production process] 1. Remove the tendons from the leg of mutton and cut it into large slices; Cut the green onion into swivel pieces, and after stir-frying, it will become sliced.

2. Mix the green onion cubes, raw oil (or lard), soy sauce, salt, wine, peppercorn powder, and lamb shank slices in a bowl.

3. When the pot is boiled to high heat with raw oil, sesame oil, and garlic (crushed), pour in the lamb leg slices, Beijing onions and other ingredients in the bowl, and quickly ** a few times with Dawu fire, add a little sesame oil, and vinegar from the pot.

In terms of taste, Hu mutton is better than goat meat, which is due to the fact that goat meat fat contains a fatty acid called 4-methylcaprylic acid, which will produce a special smell after volatilization.

There is also a big difference between goat meat and Hu mutton, that is, in traditional Chinese medicine, goat meat is cold, while Hu mutton is hot. Therefore, the latter has the effect of nourishing and is suitable for pregnant women and patients; In the former, the patient should eat less, and ordinary people should avoid eating after eating, and they should not eat cold food, melons and fruits.

When buying meat, there are several ways to distinguish between lake mutton and goat meat: First, look at the muscles. Lake mutton sticky, goat meat divergent, not sticky; The second is to look at the shape of the meat on the meat, the lake mutton is curly, and the goat meat is hard and straight; The third is to look at the muscle fibers, the lake mutton fibers are thin and short, and the goat meat fibers are thick and long; Fourth, look at the ribs, the ribs of the lake sheep are narrow and short, and the ribs of the goats are wide and long.

In terms of how to eat, goat meat is more suitable for stewed and kebabs. In recent years, due to the low cholesterol and fat content of goat meat, many health foods have been developed using it.

In animal husbandry, it is classified as a coarse sheep with lamb skin and meat. Hu sheep have been bred and raised in the Taihu Plain for more than 800 years. Due to the influence of the natural conditions and artificial selection of Taiping Lake, it has gradually bred a unique rare variety, and the production area is in the Taihu Lake basin between Zhejiang and Jiangsu, so it is called"Lake sheep"。

The breed was formed in the early 12th century and was bred by Mongolian sheep. It has the characteristics of short fat tail, male and female sheep have no horns, long body, high limbs, white coat, fat tail flat and round, no more than flying joints. Breed all year round.

Ewe ewes 4 5 months old sexually mature, good nutrition can give birth to 3 litters in two years, each litter 2 3 lambs. Lactation is high, and lambs grow rapidly. Adult sheep are sheared twice a year in spring and autumn.

After long-term domestication in the Taihu Lake Plain, Hu sheep have strong adaptability, fast growth, early maturity and high reproductive rate. Since the Third Plenary Session of the CPC Central Committee, the peasants have been very enthusiastic about raising Hu sheep, and the number of Hu sheep has increased greatly, and through seed selection, artificial insemination and scientific management, the physique of Hu sheep and the quality of lamb skin have been greatly improved. Xiaohu sheepskin is one of China's traditional export specialties, it is different from other lambskins, the newborn lamb coat color is white, the luster is very strong, there are natural wave patterns, the leather plate is light and soft, it is a rare white lambskin in the world, it can be dyed into various colors after nitrate, and it is made of women's various wool coats, shawls, hats, scarves, etc., which are welcomed by foreign consumers.

Xiaohu sheepskin sells well in Europe, North America, Japan, Australia, Hong Kong and Macao.

Water lake lamb.

Ingredients: mutton, white radish, eggs, monosodium glutamate, salt, two spoons of starch, white pepper, coriander, ginger and garlic, vinegar, three dried chilies.

Operation: 1First of all, slice the mutton, add a teaspoon of monosodium glutamate, an egg, and two tablespoons of starch, and stir together to evenly wrap the mutton and marinate it.

2.Cut the coriander into pieces (more, a handful or so); Cut the garlic into two sections; Place in a container for later use.

3.Slice the radish, mince the ginger, put the radish in a pot of cold water, boil and blanch and add the minced ginger; Note: In a pot under cold water, be sure to cook with the lid open.

4.Put the marinated lamb into the boiling radish and cook it together, add salt and white pepper; Note: The lamb is in the pot just like when shabu-shabu, as long as it changes color.

5.Remove the lamb and radish and put them in a basin with coriander and garlic at the bottom, and add the broth in which the meat is cooked.

6.Put a little oil in a pan, fry the dried chili peppers and pour the chili oil over them.

7.Finally, add a little vinegar and serve.

Hello, breeding lake sheep to make it lean and more feed feeding or forage-based, concentrate as a supplement.

Non-polluting and non-toxic grasslands, weeds, high-quality pasture and crop straw feed, cultivated feed and other feeds that can be eaten by Hu sheep should be selected.

The feed raw grain and feed products used should be in disease-free areas, without mildew and deterioration, no harmful impurities, not contaminated by pesticides or some pathogens, and the industrial by-product feed used should come from pollution-free by-products.

In order to prevent and control artificially planted pasture and crop feed pests and diseases, the pesticides that need to be used must comply with high-efficiency, low-toxicity, and non-residue pesticides, and it is best to use biological control technology.

Finally, I wish you all the best in farming