The practice of dry pot lamb s feet, the practice of lamb s feet is the most authentic practice

Dry pot lamb's feet preparation. 1. Select the lamb's feet that have been cleaned up, come back and burn them on the gas stove, and then cut them in half with a knife. 2. Put water in the pot, put in peppercorns, ginger slices, green onions and vinegar, boil and boil the lamb's feet for 5 to 10 minutes, remove and wash, this is mainly to remove the smell.

3. Put star anise, cinnamon, mountain yellow peel, grass fruit, cumin, tangerine peel, bay leaves, astragalus, dried chili, Sichuan pepper and angelica in the pressure cooker, put in the sheep's feet, stop the fire 12 minutes after the pressure cooker is ventilated, then simmer for 10 minutes with slow heat, pick up and rinse. 4. Put oil in a hot pan, stir-fry ginger slices and garlic, add lamb's feet and cooking wine to stir-fry to bring out the aroma, then pour in the sauce made with fermented bean curd, zhuhou sauce, hoisin sauce, oyster sauce, chicken essence, sugar, light soy sauce and dark soy sauce, stir-fry well and then transfer to a dry pot and serve. Ingredients for lamb's foot soup:

Several pairs of sheep's hooves, red dates, wolfberries, ginger, sand cucumber and sugarcane (used to remove the smell), yellow leaves, a small amount of tangerine peel and star anise spices (these should not be put too much, otherwise the soup will have a little bitterness) and other ingredients: oil, salt, chicken essence, sugar, a small amount of wine, vinegar, etc. Method Scrape off the hairs of the purchased sheep's hooves with a knife or burn the hair roots with fire. Then wash it with clean water, bring the water to a boil and pour it in.

Several pairs of sheep's feet, red dates, wolfberries, ginger, sand cucumber and sugarcane (used to remove the smell), yellow peel leaves, a small amount of tangerine peel and star anise spices (these should not be put too much, otherwise the soup will have a bit of bitterness) and so on.

Ingredients: oil, salt, chicken essence, sugar, a small amount of wine, vinegar, etc.

Production: Scrape off the purchased sheep's hooves with a knife or burn the roots with fire. Then wash it with clean water, bring the water to a boil and pour in the blanching water.

Scoop up the water and remove some of the unclean things and some of the smell.

Then put the blanched sheep's trotters in a pressure cooker, add various ingredients, and add water.

Just cover the pot and press it for three minutes, be careful not to overpress it, otherwise you will eat it for a while, and those lamb feet will not have that tenacity when chewed.

When the time is up, turn off the heat and simmer for three minutes, then rinse the pressure cooker with cold water to open the lid, change to another convenient pot lid, and then slowly boil the soup for half an hour with a simmer, and the soup will turn cloudy white. You can drink it. Share.

Heat the oil in a pan, pour in ginger, garlic, spice packets (star anise, cinnamon, lemongrass, caoberry, etc.) and stir-fry until fragrant.

Pour in the lamb brisket that has been splashed over water and stir-fry over high heat, add the houzhu sauce, oyster sauce and salt. Don't add water

After frying**.

Put in a pressure cooker over high heat for 10 minutes, adding two-thirds of a small bowl of water.

After pressing, add celery and garlic sprouts and stir-fry.

1. Braised lamb's trotters.

Ingredients: 1000 grams of lamb's trotters, shallots, ginger, coriander, soy sauce, salt, rock sugar, cooking wine, monosodium glutamate, star anise, pepper.

Method: (1) Clean the sheep's trotters, put them in a pot, add an appropriate amount of water to boil, turn to low heat and cook slowly;

2) When it is boiled until it is rotten, remove the bones, wash and slice the ginger, wash and cut the coriander into fine pieces for later use;

3) Heat the oil in the pot, add the sheep's trotters, add the mutton broth, cooking wine, soy sauce, rock sugar, pepper and cook until colored;

4) Take a large bowl, put in green onions, ginger, and ingredients, put the sheep's trotters into the bowl, pour in the original juice, add monosodium glutamate, steam over water for about 20 minutes, take out, pick out the green onions, ginger, and ingredients, and sprinkle with coriander.

2. Lamb's trotters mixed with celery.

Ingredients: Appropriate amount of sheep's trotters, celery, salt, garlic slices, onion, vinegar, chili oil.

Method: (1) Wash the celery, blanch it in boiling water, and soak it in cold water;

2) Remove a portion of the meat from the stewed lamb's trotters and cut them into long strips;

3) Cut the celery into sections, add salt, garlic slices, onion, vinegar and chili oil and mix together.

3. Pick sheep's trotters.

Ingredients: 600 grams of cooked lamb's trotters, seasoning oil, Shao wine, soy sauce, pepper oil, sweet noodle sauce, sugar, vinegar, refined salt, monosodium glutamate, minced green onion and ginger, appropriate amount of garlic starch.

Method: (1) Split each sheep's hoof in half, blanch it in boiling water and remove it;

2) Put the wok on the heat, add the bottom oil to heat, use the green onion, ginger and garlic in the pot, add the sweet noodle sauce and stir-fry, cook the wine and vinegar, add soy sauce, sugar, refined salt, and add soup;

3) Put in the sheep's trotters, boil, skim the foam, cover the lid, move the slight fire for about 20 minutes, when the soup is thick, take out the sheep's trotters and put them on the plate, add monosodium glutamate to the remaining juice, turn the fire, thicken with water starch, pour pepper oil, and pour on the sheep's feet.

Braised sheep's trotters. Materials.

5 sheep's feet (about 1000 grams).

Beer 500ml.

Pixian bean paste 1 tablespoon.

Light soy sauce 2 scoops.

1 tablespoon of teriyaki soy sauce.

2 tablespoons of rice wine.

Green onion 1 section.

Ginger 1 piece. 1 dried chili pepper.

15 Sichuan peppercorns.

Cumin 10 capsules.

Angelica dahurica 1 tablet.

Sugar a little. Salt to taste.

The preparation of braised lamb's trotters.

Sheep's hooves can be removed with a spray gun to reduce the hair, and the subcutaneous hair follicles can be destroyed to remove part of the fishy smell.

Soak the roasted sheep's trotters in warm water for about 20 minutes, and scrape off the surface impurities with a knife.

Cut off the large tendons at the base of the bone stick, so that it is more beautiful after the dish.

Cut in the middle of the hoof clip to remove the hair follicles.

One is that there are villi in the hair follicles, and it ...... to eat in the mouth