How to make the sheep face delicious, the homely practice of eating cooked sheep face

After softening, slice and cook, you can make pickled pepper beef face Heat the oil pot, put down the garlic cloves, Sichuan pepper, Pixian bean paste, chop pickled pepper, and stir-fry. Then pour in the beef face and stir-fry, add an appropriate amount of water, simmer over medium heat for about 7 minutes, add green onions, pepper, and remove from the pot.

The homely practice of eating cooked lamb face:Ingredients: 500g cooked lamb face, 1 radish, 10g wolfberry, 2 tablespoons of cooking wine, 1g of white pepper, 2 tablespoons of salt.

Excipients: 1 green onion, half a piece of ginger, 10 Sichuan peppercorns, 1 cinnamon, 4 bay leaves, 1 spoon of cumin.

1. Wash the cooked lamb cheek. Soak in cold water for about 20 minutes.

2. Blanch the lamb face meat in a pot under cold water, add cooking wine. Wash and set aside.

3. Boil the water in the soup pot again, and add the mutton face meat under the boil.

4. Prepare the seasoning: cut the green onion into sections and slice the ginger. Sichuan pepper, cinnamon, bay leaves, and cumin are wrapped in gauze.

5. Add the seasoning prepared in the previous step to the soup pot. Simmer for hours.

6. Cut the radish into cubes and put it in the soup pot with the wolfberry. Add white pepper and salt to taste.

7. Add vermicelli after half an hour and cook for 6 minutes.

8. Remove from the pan and sprinkle with chives and coriander. Eat.

Lamb introducedMutton, warm, mutton has goat meat, sheep meat, wild sheep meat, in ancient times called mutton as boiled meat, lamb meat, lamb meat. It can not only resist wind and cold, but also replenish the body, for general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss.

All deficiency symptoms such as post-illness or postpartum body deficiency have ** and tonic effects, and are most suitable for winter consumption, so they are called winter supplements and are very popular among people. Mutton is generally bought and cooked, if it can't be eaten temporarily, it can be marinated with a little salt for 2 days, and it can be kept for about 10 days.

The above content reference: Encyclopedia - mutton.

Steps of the method of stewing cooked lamb face:

1.First of all, prepare a piece of lamb's head meat, and it is best to let the seller handle it cleanly.

Then chop the lamb head meat into large pieces, remove the bones inside, and cut the lamb head meat into slices for later use.

Prepare some more side dishes.

Prepare a handful of enoki mushrooms, cut off the roots, tear them into small pieces by hand, and rinse them with water.

After cutting the two roots of baby cabbage, break off the leaves one by one, put them in clean water and wash them several times to remove the dust and impurities on them.

Then cut the cabbage leaves into large slices and cut the cabbage into small pieces for later use.

Slice the ginger and put it in a bowl, then grab a handful of dried chili peppers and set aside.

2.Then put the sheep's face in a pot under cold water and blanch it to remove the smell.

Boil water in the pot, slowly boil out the blood and impurities inside the mutton after the pot is put into the pot to remove the fishy smell, cook for about 3 minutes and pour out the mutton head meat after changing color, and wash the blood foam on it with warm water.

Do not wash it with cold water, so as not to shrink the sheepskin when it is cold, and stew it out dry and hard to chew.

3.Then stew directly.

Heat the oil in the pot, pour in the ginger slices and dried chili peppers and stir-fry until fragrant, then pour in the lamb head meat that has controlled the moisture and stir-fry over medium heat for 2 minutes.

After stir-frying the flavor of the meat, pour in an appropriate amount of boiling water to cover the lamb's head meat, boil over high heat to remove the foam in the pot, and then turn to medium heat and simmer for 40 minutes.

After 40 minutes, the lamb's head meat has been stewed, the soup is thick white color, at this time seasoning, only add 3 seasonings, salt, chicken essence and pepper, first in a small bowl to dissolve the seasoning and then pour it into the pot, so that the seasoning is not easy to clump.

Then pour the cabbage into the pot and keep the heat on medium heat and continue to simmer for 2 minutes, after the cabbage gang is broken, put in the cabbage leaves and enoki mushrooms, let the cabbage leaves and enoki mushrooms absorb the soup and taste, and then pour in a little sesame oil to get out of the pot.

Sprinkle with some chopped green onions for a more fragrant taste.

1. Ingredients: 500 grams of lamb head meat.

2. Seasoning: 1 piece of ginger, 1 green onion, 3-4 dried chili peppers, 1 grass fruit, 1 tangerine peel, 1 cinnamon, 1 angelica, a few bay leaves, 20 Sichuan peppercorns, 3 grams of white pepper powder, 50 grams of cooking wine, 20 grams of light soy sauce, 5 grams of dark soy sauce, 2 grams of salt, 20 grams of sugar, 1 coriander.

3. Scrape off the sheep's face (sheep's head) and other sundries, and then wash and scrub with water.

4. Then soak the sheep's face in clean water, generally for 1-2 hours, so that part of the smell can be removed.

5. Put the soaked lamb face meat in a pot of cold water, put a few slices of ginger and about 10 grams of cooking wine, then boil, beat off the foam and then boil for about 10 minutes, then rinse with water and set aside.

6. Put about 20 grams of oil in the pot, then put 20 grams of sugar, turn on low heat to boil it, and pour an appropriate amount of hot water when the sugar becomes a small foam.

7. We continue to add enough water, and then put 5 grams of dark soy sauce, 20 grams of light soy sauce, 50 grams of cooking wine, tangerine peel, cinnamon, angelica, 2 grams of salt, green onions, ginger, Sichuan pepper, and dried chili pepper.

8. Put the lamb face into the pot, bring to a boil over high heat, and simmer over low heat for 1 hour.

9. Simmer for almost an hour, and then we prick it with chopsticks to see if it is ripe, if it is not cooked and continue to simmer, we must stew the sheep face until it is soft and then fish it out, so that the sheep face is delicious. Once the lamb's face is stewed, remove it and place it on a plate with the skin side up.

10. Use a knife to cut the sheep's face horizontally and vertically, so that it is easy to use chopsticks, of course, you can not scratch, and you can directly use chopsticks to rot it when eating.

11. Thicken the original soup in the pot or hook it, then pour it on the grilled sheep's face, then sprinkle some coriander, and serve on the table.

Sheep face methods include spicy sheep face, grilled sheep face, roasted sheep face, etc.

Spicy sheep face: 1. Sheep face in boiling water for 5 minutes to remove the blood water, put the bottom oil in the pot and boil it until it is hot, then add bean paste, ginger, green onions and star anise, Sichuan pepper, cumin, angelica, cumin, cumin, thyme, dry red pepper and stir-fry over high heat to make the fragrance, then add the stock, put in the sheep face, add salt, chicken essence, cooking wine, pepper, light soy sauce, dark soy sauce and low heat for 2 hours to take out.

2. Take out the braised soup and pour it on the sheep face Qinggao.

3. Add oil to the pot and fry the bell pepper and pepper to make a spicy flavor and pour it on the sheep's face.

4. The rape core flying water is turquoise, and the salt and monosodium glutamate are added to the edge.

Cut the cooked lamb face meat into shreds and blanch the water, put oil in the pot and stir-fry fragrant, put in the lamb face meat and salt and fry evenly, so that it is done, and the method with the elimination of the calendar is as follows:

The ingredients that need to be prepared in advance include: 400 grams of cooked lamb face meat, 100 grams of chili pepper, an appropriate amount of cooking oil, a little spice, and a few peppercorns.

1. Cut the cooked lamb into shreds.

2. Clean the peppers and cut them into slices with an oblique knife.

3. Put water and lamb face meat in a pot and blanch.

4. Heat the dry bridge oak in the pot, add the peppercorns, spices and chili peppers and fry until fragrant.

5. Add the lamb face meat, salt and stir well.

6. Serve out and finish.

Notes:Don't fry the lamb face for too long when stir-frying, stir-fry a few times to season out of the pot, and stir-fry for too long will make the peppers soft and rotten, and the taste is not crisp.

01 Stir-fry the lamb face, prepare some green peppers, ginger, garlic, dried chilies, cooking wine, salt, chicken essence, monosodium glutamate, soy sauce, slice the lamb face meat, put it in the pot and stir-fry.

02 Lamb face hot pot, buy a pack of hot pot base and carrots, here the carrots can effectively remove the smell of mutton, and other dishes can be purchased by yourself, you can cook a hot pot of lamb face hot pot.

03 Green onions mixed with lamb face, you need lamb face meat, green onions and various seasonings, shred green onions, slice sheep face, and then add salt, monosodium glutamate, chicken essence, chili oil, sesame oil, mix evenly, marinate for a while.

04 It can also be eaten grilled, first cook the lamb face again, then grill it with charcoal, and finally add your favorite seasoning.

Hello dear! Lamb Skin is a delicious traditional dish that is easy to learn and can be combined with a variety of ingredients for a richer and more varied taste. Common home-cooked practices include:

1.Chop the lamb face skin, add dried chili peppers, green onions, minced garlic, cooking wine and other seasonings, add light soy sauce to the wok, put in the lamb face skin, and stir-fry until 2Slice the lamb face skin, add minced green onion, minced garlic, star anise, cooking wine, salt and other seasonings, marinate until the sauce is flavorful, heat oil in a wok, pour in the lamb face skin, stir-fry until it changes color, and sprinkle coriander to garnish.

3.Wash the skin of the lamb's face, tear it into small pieces, add shredded ginger, minced green onion, minced garlic, dried chili, salt, cooking wine, light soy sauce and other seasonings, add oil to the wok, put in the sheep's face skin, stir-fry until cooked, and add a little sesame oil. 4.

Slice the lamb face skin, grasp it well in starch water, heat the oil in a wok, put in the sheep face skin, stir-fry until golden brown, you can sprinkle in the green onion leaf ingredients, and you can get out of the pot. 5.Wash the skin of the sheep's face, cut it into thin slices, put it into the pot of touching land and boiling water to blanch, take it out, control the moisture of the part, put oil in the wok, turn into the hot sheep's face skin, stir-fry until it changes color, you can add minced garlic, minced green onion and other seasonings, and add starch juice to get out of the pot.