The most authentic way to make braised mutton, the authentic way to make braised mutton

1. The practice of braised mutton.

Before making braised lamb, you must first prepare all the ingredients in place, prepare the right amount of fresh lamb, and prepare a small amount of seasoning, such as light soy sauce.

Soy sauce, cooking wine, salt.

MSG, star anise, fennel.

Minced green onions, etc. First of all, the prepared mutton should be cleaned, drained and set aside after cleaning, put a small amount of vegetable oil in the pot, put the mutton in it after heating, stir-fry all the seasonings prepared in turn, until the mutton is flavored, then pour in a small amount of water, simmer over low heat, about 15 20 minutes or so you can enjoy it out of the pot.

2. Techniques for making braised mutton.

When making braised mutton, we must pay attention to the choice of mutton, to ensure that it is fresh, if the meat quality of the mutton is not fresh enough, then the braised mutton is not authentic enough, so we must select high-quality mutton before making, when making, we must pay attention to the seasoning to be moderate, and finally pay attention to the control of fire, first use a large fire and then use a small fire, and the fire control can make the mutton more flavorful.

3. The characteristics of braised mutton.

Braised mutton is a delicious mutton with both color and flavor, not only delicious, but also particularly nutritious, braised mutton has a good appetizing effect, but also has a good warming effect, if your appetite is not good, loss of appetite, then make this dish to eat, you can make your appetite to be promoted, and can also effectively enhance our physique, which is due to some protein components and a lot of trace elements in mutton.

Preparation of braised lamb:1. First, cut the lamb into pieces.

2. After stir-frying the mutton to remove the oil, blanch and rinse.

3. Add ginger slices, green onion segments, garlic cloves, and green onion knots, and stir-fry until fragrant.

4. Add the mutton and stir-fry, and add the seasoning to taste.

5. Add warm water, add spices and stir-fry evenly.

6. Transfer the lamb to the casserole, pick out the spices and add the radish pieces, and simmer for two hours.

7. Reduce the juice over high heat and add a handful of green garlic to increase the flavor and flavor.

8. Finally, the braised mutton is ready.

Braised lamb. Ingredients Lamb, carrots, green onions, ginger, garlic, chili peppers, Sichuan peppercorns, star anise, cinnamon, dark soy sauce, light soy sauce, cooking wine.

Preparation Cut the lamb into medium pieces and the carrots into hob pieces.

2. Add water to the pot, put in the cut mutton, and blanch the water.

3. After boiling over high heat, cook over medium heat for another five minutes. Skim off the foam, remove the lamb, drain and set aside.

4. Heat the oil, add the green onion, ginger, chili, pepper, star anise, and cinnamon in turn.

5. Stir-fry until the mutton changes color slightly, add the green onion knots, add dark soy sauce, cooking wine, and a little sugar.

6. Add water to the pot and cover the mutton, bring to a boil over high heat, and simmer for 90 minutes. Don't add too much water, just don't add a little more than the lamb.

7. After 90 minutes, open the lid, add salt, sprinkle with green onions, and remove from the pan.

Ingredients: 2 kg of mutton, 4 shallots, a few coriander, 1 piece of ginger, 6 dried chilies, 3 star anise, 4 bay leaves, 1 pinch of Sichuan pepper, 1 section of cinnamon, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 spoon of salt, 4 pieces of rock sugar.

Method: 1. The mutton is bagged by a friend, and it is taken out of the refrigerator and thawed naturally.

2. Prepare green onions, ginger, dried chilies, star anise, bay leaves, peppercorns, cinnamon, coriander, and rock sugar.

3. Blanch the mutton in a pot under cold water with 1 tablespoon of cooking wine to remove impurities and smell.

4. Remove and clean, drain and set aside.

5. Put an appropriate amount of vegetable oil in the wok, add ginger slices, star anise, dried chilies, green onions, Sichuan peppercorns, and cinnamon to stir-fry until fragrant.

6. Pour in the lamb pieces.

7. Add 1 tablespoon of cooking wine.

8. Add light soy sauce, dark soy sauce, and mutton to stir-fry evenly.

9. Add an appropriate amount of boiling water, just over the mutton, and add a few rock sugars.

10. Cover the pot, turn to low heat and simmer for 1 and a half hours, when the soup is not much, add salt and mix well.

11. Finally, reduce the juice on high heat, put it on a plate, and sprinkle with coriander.

Braised lamb can be made without a pressure cooker.

Braised lamb. Ingredients: 800 grams of lamb.

Half a bowl of seasoning soy sauce.

10 grams of rock sugar.

1 piece of ginger. 1 star anise.

3 small pieces of cinnamon.

4 dried chilies.

Half a bowl of cooking wine. 2 bay leaves.

Vegetable oil to taste.

10 grams of shallots.

10 dates (dried).

1 bottle of beer. 8 grams of green garlic.

Preparation of braised lamb:

1.Wash the lamb after it is cut into cubes.

2.Add water to the pot, add the ginger crushed with the back of a knife, bring the water to a boil, and blanch the mutton.

3.After boiling, cook for another 5 minutes or so, rinse again with water.

4.Put an appropriate amount of cooking oil in a pot and add rock sugar.

5.Let melt over medium heat, add ginger over low heat, and stir-fry the green onion knot a few times.

6.Continue to add the chili, cinnamon, bay leaves, star anise, and dates.

7.After stir-frying a few times, add the blanched mutton and stir-fry on high heat.

8.Slowly add a small half bowl of cooking wine and continue to stir-fry over high heat.

9.Add about half a bowl of soy sauce and stir-fry to color.

10.Add a bottle of beer.

11.Add water until the ingredients are submerged.

12.Cover and bring to a boil over low heat and simmer for at least an hour and a half.

13.Sprinkle with green garlic before cooking.

Braised lamb.

Ingredients: 1000 grams of lamb; Half a bowl of soy sauce, 10 grams of rock sugar, a piece of ginger, a star anise, a piece of cinnamon, five dried chilies, 3 bay leaves, 20 grams of cooking wine, five grams of green onions, three dates, a bottle of beer, 10 grams of green garlic;

How to braised mutton: cut the goat meat into small pieces, put it in a basin and soak it in cold water for about 1 hour;

2. Blanch, add water to the pot, put in the crushed ginger, put in the mutton after the water boils, boil over medium and high heat, boil over low heat for another 2 minutes, then remove and rinse, drain;

3. Put an appropriate amount of cooking oil in the pot, add rock sugar, let it melt over medium heat (slightly yellowed), add ginger over low heat, and stir-fry the green onion knot a few times;

4. Continue to add chili, cinnamon, bay leaves, star anise and red dates, stir-fry a few times, then add the blanched mutton and stir-fry, turn on high heat and slowly add a small half bowl of cooking wine, continue to stir-fry over high heat, add about half a bowl of soy sauce to stir-fry and color, add a bottle of beer and add water until the ingredients are gone;

5. Cover and boil over high heat, immediately change to low heat and simmer for about an hour and a half; 6.Sprinkle with green garlic before cooking.

2. Use rock sugar instead of brown sugar mainly to consider that rock sugar is cold, which can weaken the heat of mutton;

3. Add enough beer and water, and add water halfway, and the taste will be greatly discounted.

Braised lamb can be made without a pressure cooker.

Braised lamb. Ingredients: 800 grams of lamb.

Half a bowl of seasoning soy sauce.

10 grams of rock sugar.

1 piece of ginger, 1 star anise.

3 small pieces of cinnamon.

4 dried chilies.

Half a bowl of cooking wine. 2 bay leaves.

Vegetable oil to taste.

10 grams of shallots.

10 dates (dried).

1 bottle of beer. 8 grams of green garlic.

Preparation of braised lamb:

1.Wash the lamb after it is cut into cubes.

2.Add water to the pot, add the ginger crushed with the back of the knife, boil the water and put in the lamb blanching water 3After boiling, cook for another 5 minutes or so, rinse again with water.

4.Put an appropriate amount of cooking oil in a pot and add rock sugar.

5.Let it melt over medium heat, add ginger over low heat, stir-fry green onions a few times for 6Continue to add the chili, cinnamon, bay leaves, star anise, and dates.

7.After stir-frying a few times, add the blanched mutton and stir-fry on high heatSlowly add a small half bowl of cooking wine and continue to stir-fry over high heat.

9.Add about half a bowl of soy sauce and stir-fry to color.

10.Add a bottle of beer.

11.Add water until the ingredients are submerged.

12.Cover and bring to a boil over high heat, immediately change to low heat and simmer for at least 13Sprinkle with green garlic before cooking.

Braised mutton is a traditional delicacy with a long history, especially the northwest flavor. The main ingredient is lamb, supplemented by a stew of carrots. Mutton is warm and suitable for winter consumption.

Ingredients: lamb, rock sugar, ginger, green onions, cooking wine, red dates, green garlic, dried chilies, star anise, light soy sauce, dark soy sauce, oyster sauce, white pepper, flour.

Specific method: 1. Put flour in the mutton block first, knead it with your hands to grab the viscosity, the flour can absorb the dirt on the surface of the mutton and remove the blood and water in the mutton, and then rinse it thoroughly under the running water.

2. Slice the ginger, cut the dried chili pepper and the green onion. Put the washed mutton into the pot and blanch it, then add ginger, green onions, cooking wine, skim off the foam after the pot is boiled, and then remove it and clean it.

3. Pour oil into a hot pan, add rock sugar and fry the sugar, fry until the bubbles are jujube red, put in the mutton and stir-fry for color, then add green onions, ginger, dried chili peppers, and two star anise to stir-fry to make a fragrance, then pour in a little dark soy sauce to color, light soy sauce, oyster sauce and stir-fry, then put in cold water that overflows the ingredients, cover the lid and bring to a boil over high heat, and simmer over medium-low heat for 40 minutes.

4. Pat the green garlic flat and cut it into small pieces for later use. When the mutton is stewed for 25 minutes, then put in the washed red dates, then cover the lid and continue to cook for 15 minutes, when the time is up, put in a spoonful of salt, put the chopped green garlic in, stir-fry evenly, and then pour in a little white pepper to remove the smell, and you can get out of the pot. A pot of fragrant braised lamb is ready.

1. Rinse the blood water on the surface of the mutton with flowing water, put it in a large basin, soak it in water for half an hour, change the water two or three times during the period, soak out the blood water in the mutton, wash and drain it for later use.

2. Put water in the pot, mutton in a pot under cold water, medium to high heat, do not cover the lid, boil, and cook for another five minutes on low heat.

3. Remove the blanched mutton, rinse it with water and drain it.

4. Chop the green garlic into pieces and crush the ginger, knot the green onion, and put the garlic, bay leaves, spices, cinnamon and peppercorns into the tea bag.

5. Put a small amount of oil in a pot, heat it, and stir-fry the chives, ginger and garlic.

6. Pour in the mutton pieces and stir-fry until fragrant.

7. Add enough water and cover the lamb.

8. Add two tablespoons of cooking wine.

9. Add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce and spices.

10. Add a tablespoon of rock sugar. Cover the pot, bring to a boil over high heat, then turn to low heat, and simmer for about two hours until the lamb is completely crispy and flavorful.

11. Open the lid and turn to high heat to collect the thick soup, add a little chicken essence and a little salt to adjust the taste, sprinkle with green garlic leaves, cover the pot and simmer for one minute, open the lid and remove from the pot.

Ingredients for braised lamb shank.

The main ingredients are lamb shank, angelica, raw land, red peony, ginger, rice wine, green onion, garlic braised lamb shank.

1. Wash the mutton, cut it into pieces, wash the angelica, rehmannia and red peony, put it in a gauze bag and prick it, and slice the dried ginger.

2. Put the mutton, dried ginger and gauze bag into the pot, add an appropriate amount of water and boil together, fry for 1 hour over a simmer, and remove the gauze bag.

3. Then boil it over a fire, add rice wine, green onions, garlic and other seasonings to eat.

The efficacy and function of braised lamb shank.

Red peony and raw land have the effect of clearing heat and cooling blood, dissipating stasis and relieving pain. Angelica sinensis has the effects of replenishing blood and blood, regulating menstruation and relieving pain, and moistening the dry and smooth intestines. Mutton has the effects of nourishing qi and blood, tending to dampness and dissipating cold, nourishing the stomach in warmth, tonifying the kidney and strengthening yang, and replenishing deficiency and warmth.

Red peony braised mutton This dish has the effects of invigorating blood and removing blood stasis, relieving pain, nourishing qi and nourishing blood, nourishing kidney and yang, and dissipating cold in warmth. This recipe is suitable for a variety of people to eat, can have the effect of nourishing qi and blood, is good for nourishing blood and calming the nerves, can also have the effect of driving away cold, is a good type of recipe to replenish qi and blood, and can also improve physical fitness, is a good recipe for health care, suitable for people who are weak and need tonic.

1 Put oil first, add brown sugar, boil until foaming, add meat and stir-fry the oil, add cooking wine and other ingredients, and stir-fry to bring out the fragrance.

2 Add boiling water to a pot and simmer over high heat for 2-3 minutes.

3 After cooking on high heat, change to low heat and simmer for 2-3 hours.

4 Finally, reduce the juice over high heat, add monosodium glutamate and remove from the pot, and it is ready. Note (add salt to increase umami).

2. Cooking: Put the wok on the fire, scoop in the soybean oil and heat it, add the green onion and ginger slices to stir-fry the fragrance, then put the mutton into the stir-fry, and then add Shao wine and sugar and stir-fry for 1 minute. Features:

The dish belongs to the famous dish of the Central Plains of China, the mutton is rich in nutrition, as long as the cooking method is appropriate, it can remove its flavor and preserve its deliciousness

Ingredients: lamb, radish, spices, coriander.

Specific method: 1. Cut the mutton into small pieces, cut the radish into strips and then cut the hob pieces, crush the ginger, and prepare two star anise, a few bay leaves, 2 sand kernels, 1 broken grass fruit, and half an angelica.

2. Boil water in a pot, add mutton under cold water, add green onion leaves and cooking wine, boil the water to remove the foam, blanch for a few minutes and remove the mutton to control the water.

3. Add an appropriate amount of oil to the pot, add white sugar and fry the sugar color, fry it until it is jujube red, then add the mutton, fry the mutton until fragrant and fry a little mutton fat, and then add ginger and spices (angelica will be put later) to continue to fry until fragrant.

4. Add a little bean paste to the side of the pot and stir-fry until fragrant with red oil, fry the mutton to color, and pour a circle of cooking wine from the side of the pot.

5. Add the radish.

6. After stir-frying the wine, add water (the water should be completely soaked in the mutton and radish), add angelica, a handful of dried chili peppers, an appropriate amount of light soy sauce, a little aged vinegar, an appropriate amount of dark soy sauce, and green onions, and then simmer on low heat for 1 hour after boiling.

7. Add an appropriate amount of salt after half an hour, add an appropriate amount of monosodium glutamate and pepper to taste after 1 hour, then reduce the juice on high heat (leave a little soup to make the bottom of the hot pot), pick out the green onion and ginger, put it on a plate, and put coriander.

8. Finished products. Precautions