How to make braised mutton tips, how to make braised mutton

Braised lamb tips: 1If it is frozen mutton, thaw it first, and then soak it in water for a while to soak the blood out. 2.It is best to blanch lamb in a pot with cold water, so that the impurities in the meat will completely precipitate out as the temperature rises.

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.

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.

1. The practice of braised mutton.

Before making braised mutton, you must first prepare all the ingredients in place, prepare a fresh and appropriate amount of mutton, and prepare a small amount of seasonings, such as light soy sauce, cooking wine, edible salt, monosodium glutamate, 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.

Ingredients: mutton, potatoes, carrots, bean curd, green onions, ginger, garlic, dried chilies, cinnamon, Sichuan pepper, star anise, bay leaves.

Method: 1. Cut the green onion into long strips, cut the ginger into slices, break about 6, 7 garlic 2, a potato, two small carrots, and cut into large pieces.

3. Cut the mutton into large pieces, boil it in cold water over high heat, split the foam, and remove 4. Stir-fry the chives, ginger, garlic and dried chili peppers.

5. Pour in the mutton, stir-fry together, about 3 or 4 minutes, add cinnamon, star anise, Sichuan pepper, bay leaves, salt (not too much).

6. Pour water, slightly cover the mutton, bring to a boil over high heat, change to low heat and simmer until 6 into rotten (about one hour) If you want the meat to stew quickly, you can add a little tangerine peel, if you are afraid of the smell, you can add some radish and mutton to stew together.

7. After the mutton is simmered, fry the carrots and potatoes in another pot 8.

9. Add the meat to the side dishes and add the Huadiao wine to boil.

10. Add yuba.

11. After removing the aroma of the wine, add soy sauce, sugar and monosodium glutamate. Change to medium heat and cook for 12, wait for the color to darken, change to low heat and simmer for 5 minutes, put on a plate and serve.

Ingredients: lamb (1 pound), carrot (1 piece), shallots (more than 10 pieces), white radish (1 2 pieces).

Seasoning: dark soy sauce (1-1 2 tbsp), salt (1 2 tbsp), sugar (1 tsp), pepper (a pinch and water (to taste).

Steps: 1. Wash the mutton out of the water, put in the white radish pieces and cook together, until the mutton is 5 mature, take out the white radish and discard.

2. Peel and cut the carrots into pieces, peel the shallots and keep the original grains.

3. Heat 1 tablespoon of oil, stir-fry the shallots and mutton until fragrant, add seasonings and water, bring to a boil, and then cook over medium heat.

4. Add the carrot pieces to the same simmer until rotten, and the juice can be thickened before serving.

Ingredients: 750 grams of lamb chops, 1 carrot, 1 potato, appropriate amount of green onion and ginger, fennel, grass fruit, and a little bay leaf.

Excipients: salt, star anise, cooking wine, a little soy sauce, appropriate amount of sugar.

Steps: 1.Put star anise, grass fruit, bay leaves, cumin into the seasoning box, carrots and potatoes washed, cut into cubes, and slice green onions and ginger.

2.Wash and chop the lamb chops, boil them in a pot under cold water, blanch them, heat the oil in the pan, fry the rock sugar on low heat until the sugar color, and stir-fry the lamb chops.

3.Add soy sauce, salt and cooking wine and stir-fry evenly, add green onions, ginger and seasoning box, and add an appropriate amount of water.

4.After boiling, turn the fire and burn until eight ripe, then add carrots and potatoes, and burn until the carrots and potatoes are soft and rotten.

Preparation of ingredients. Ingredients: 500 grams of mutton, 50 grams of white radish, 1 green onion, 1 small piece of ginger, 2 teaspoons of Sichuan pepper, appropriate amount of ingredients, appropriate amount of cinnamon, seasoning: 1 tablespoon of soy sauce, 2500 grams of mutton soup, 4 teaspoons of cooking wine, 1 teaspoon of refined salt, production steps.

Step Step: Operation.

Step 1 Wash the mutton, rinse the blood, cut into pieces, put it in boiling water, remove it and wash it, step 2 Wash the radish and cut it into large pieces, step 3

Wash the green onion and ginger and cut them into sections separately and pat them loose, step 4

Add mutton soup to a pot and bring to a boil, then add mutton, radish, soy sauce, salt, cooking wine, spices, cinnamon, ginger, green onions, and peppercorns, and cook until the meat is rotten.

Collapse. Precautions.

When making this dish, it is best to use lamb with a fat and thin potato covering the slippery side, and also let the hall use lamb belly to make it.

The steps to prepare braised lamb are as follows:

Ingredients: mutton, white radish, garlic, ginger, dried chili, star anise, Sichuan pepper, cooking wine, dark soy sauce, light soy sauce, white spine lead rice vinegar, sugar, white pepper, salt, cinnamon, edible oil, etc.

1. Wash the mutton, put it in a pot of cold water, add white rice vinegar, heat it over medium heat, boil it and continue to cook for 2 minutes, remove it and rinse it with warm water and drain it.

2. Cut the white radish into large pieces, slice the ginger, and peel the garlic.

3. Heat oil in a wok, add garlic and ginger slices and fry over low heat to bring out the fragrance, add dried chili, cinnamon and peppercorns to continue frying.

4. Add the drained mutton and stir-fry, cook in cooking wine, dark soy sauce and light soy sauce and stir-fry well, add boiling water to cover the surface of the mutton, cover and simmer for 1 hour.

5. When the mutton is soft and rotten, add the white radish pieces, continue to simmer for 10 minutes, and finally add salt to taste.

Answer: 1. Ingredients needed to make lamb braised meat:

Appropriate amount of salt, 20 rock sugars, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of bean paste, appropriate amount of pepper, 1 tablespoon of cooking wine, 1 tablespoon of white sugar.

Second, the practice of lamb braised meat:

1. Clean the lamb.

2. Boil the water, put the mutton in the pot under cold water, add some ginger, onions, and a spoonful of cooking wine.

3. After boiling, there is a lot of foam, take it out with a spoon.

4. Cook for another 4 minutes.

5. Blanch the lamb with water and wash it a few times with water, remove the foam sticking to the surface, and then drain the water.

6. Heat the oil and add a handful of rock sugar granules.

7. Medium-low heat, burn until the rock sugar particles fuse and slowly turn amber.

8. Turn the heat to high and put the drained lamb in.

9. Stir-fry so that the lamb is fully wrapped in sugar.

10. Stir-fry for about 3 minutes, the mutton is colored, and the chopped ginger, onion, and garlic are sliced, and continue to stir-fry.

11. Fry until slightly browned.

12. Add a tablespoon of bean paste, sugar, pepper, a tablespoon of light soy sauce, a tablespoon of cooking wine, a tablespoon of aged vinegar, and a small spoon of dark soy sauce.

13. Mix the sauce thoroughly.

14. Add water.

15. Add two bay leaves to it, remove the foam after boiling over high heat, and cook together with an appropriate amount of salt.

16. Cover the pot and cook over medium-low heat for 40 minutes.

17. Peel and clean the potatoes.

18. Cut the potatoes into small pieces, put them in a large bowl and soak them in water.

After a few minutes, the sauce is already half-burned and the color is very beautiful.

20. Add the potato wedges.

21. Use a spatula to press the potato cubes into the sauce, bring to a boil over high heat and turn to medium heat.

22. Cover the pot and cook for 8 minutes.

23. Put the green pepper slices in.

24. Stir-fry a few times to turn off the heat.

25. Finally, put the braised lamb on a plate.

The lamb braised method is as follows:Ingredients: 500 grams of boneless lamb shank, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 2 star anise, 3 bay leaves, 1 small piece of cinnamon, 2 dried red peppers, 2 grams of Sichuan pepper, 20 grams of rock sugar, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of salt, appropriate amount of boiling water, appropriate amount of cooking oil.

Steps: 1. Prepare the materials.

2. Wash the leg of mutton and cut it into small pieces, put it in a pot under cold water, and blanch the mutton to remove the blood.

3. Remove the mutton and rinse it, slice the garlic, slice the ginger, and cut the green onion into sections.

4. Heat an appropriate amount of cooking oil into a pot and add rock sugar.

5. Stir-fry over low heat until the rock sugar melts and turns brown.

6. Add the mutton and stir-fry until the sugar color.

7. Add green onions, ginger, garlic, star anise, cinnamon, bay leaves, Sichuan pepper, and dried red pepper and stir-fry evenly.

8. Add cooking wine.

9. Add light soy sauce.

10. Add dark soy sauce.

11. Stir-fry until colored.

12. Add boiling water and cover the ingredients.

13. Bring the fire to a boil.

14. Turn to medium-low heat and simmer for 1 hour.

15. Add salt to taste according to personal taste before cooking, and then turn to high heat to reduce the juice.

16. a finished product drawing.

Ingredients500 grams of lamb chops and 1 carrot.

Excipients1 green onion, 1/2 spoon vinegar, 2 spoons of cooking wine, 3 grams of salt, 3 grams of chicken essence, 5 slices of ginger, 3 chili peppers, 5 garlic, appropriate amount of Sichuan pepper, 1 star anise, 5 rock sugar, 1 spoon of braised soy sauce, 2 spoons of seafood soy sauce.

Preparation of braised lamb

1.Wash the lamb, cut into small pieces, and place all ingredients on a plate and set aside.

2.Boil the lamb in boiling water for 3 minutes to remove the blood from the meat.

3.Put an appropriate amount of oil in the pot, first put Sichuan pepper, star anise, rock sugar, burn for half a minute, and then put green onions, ginger, garlic, and chili peppers! Stir-fry until fragrant.

4.Add the lamb and stir-fry.

5.Add teriyaki soy sauce, hoisin soy sauce, vinegar, cooking wine, and stir-fry. Put 1000ml of boiling water and simmer for 40 minutes.

6.Add the carrots, salt, chicken essence and cook on high heat for 10 minutes.

7.It's done, don't be afraid, the oil at the bottom of the pot, which is the fat on the mutton, is burned out, just throw it away when you put it on the plate.

8.The lamb is tender and delicious.

Braised mutton, a dish that looks complicated, is actually very simple, the tutorial is here, suitable for home-made, hands-on try.

Are you all gray wolves? I love to eat sheep so much, is mutton so delicious? Why do you have to exchange your joy for the life of a sheep?

Is it worth it? Can't it be replaced by something else? For example, you can use mutton potato instead of mutton, the same joy, and the sheep doesn't have to die, how cost-effective!!

The home version of the red braised lamb recipe.