How to marinate hot pot mutton to be tender, and how to make mutton hot pot

Ingredients: 750 grams of lamb shank.

Seasoning: cumin powder.

Appropriate amount, appropriate amount of cumin granules, appropriate amount of chili noodles, light soy sauce.

Appropriate amount, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of chicken powder, corn oil.

Appropriate amount, appropriate amount of eggs.

Steps: 1. First cut the mutton into pieces of about the same size, then add an egg white and grasp well.

2. Add 15ml light soy sauce.

3. Add some white pepper.

4. Add another 5 grams of cumin powder.

5. Seal the surface with some corn oil and marinate for 20 minutes.

The marinade of hot pot mutton is mainly explained from two aspects: the list of ingredients and the production steps.

List of ingredients: mainly lamb, light soy sauce, dark soy sauce, cooking wine, sugar, ginger slices, garlic slices, Sichuan pepper powder, salt and black pepper powder. It should be noted that the lamb slices should be selected with fat and lean parts, so that the taste is better.

Production Steps:1Wash the lamb slices and blot them dry with kitchen paper.

2.Combine light soy sauce, dark soy sauce, cooking wine, sugar, ginger, garlic, peppercorns, salt and black pepper and stir well.

3.Place the lamb slices in the marinade and massage evenly with your hands to allow the marinade to penetrate into the meat.

4.Refrigerate the marinated lamb slices for 6 8 hours, cutting the lamb slices thinly before marinating so that they can penetrate more easily.

5.Remove the lamb slices, drain the marinade, and serve in the hot pot. If you want a better taste, you can pair it with some dipping sauce.

The above is the list of ingredients and specific steps for marinating hot pot mutton, and by following these steps, you can make delicious hot pot mutton.

The best part of the lamb used in shabu-shabu is the lamb ribs. The meat in this part is fat and lean, and it is tender and fragrant, so the most recommended thing when shabu-shabu is lamb rib meat.

The pickling method is as follows:

Seasoning: appropriate amount of cumin powder, appropriate amount of cumin granules, appropriate amount of chili flakes, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of white pepper powder, appropriate amount of chicken powder

Appropriate amount of corn oil and appropriate amount of eggs.

Steps: First, cut the mutton into slices of lamb of similar size, then add an egg white and grasp well;

Add 15ml light soy sauce, add some white pepper, add 5g of cumin powder;

Seal the surface with some corn oil and marinate for 20 minutes.

You can put a certain amount of tender meat powder or something.

How to make mutton hot pot.

To make mutton hot pot, you need to prepare some fresh mutton, carrots, green onions, orange peel, pepper, ginger, dried chili, cinnamon, star anise, mutton hot pot base, first chop the mutton into blocks, soak it in clean water for two hours, you need to change the water twice, and then add an appropriate amount of water to the pot, add some cooking wine, ginger, blanch the mutton, put it in water to soak after blanching, clean the green onions and carrots, prepare the ingredients, cut the carrots into hob pieces, cut the green onions into sections, add oil to the pot, put the peppercorns, ginger, Dried chili, cinnamon, star anise put in and stir-fry, after the fragrance is fried, put the hot pot base in and stir-fry, then add mutton pieces, fry until the skin is browned, and then add some cooking wine, add a sufficient amount of water at one time, boil over high heat, then add orange peel and green onion segments, change to low heat and simmer for 60 minutes, put the carrots in and simmer for 30 minutes, add some salt to taste, put it in the electric pot, spread some coriander, and eat while heating.

The nutritional value of mutton hot pot.

Mutton hot pot can allow the body to obtain sufficient calories, make the ability to resist severe cold stronger, and can also protect the stomach wall, increase digestive enzymes, repair the gastric mucosa, and make the digestive function of the spleen and stomach better, which has a very good effect on anti-aging.

Mutton hot pot also contains very rich nutrients, for the production of qi and blood deficiency, anemia, asthma, bronchitis, tuberculosis, waist and knee soreness, malnutrition, physical weakness, cold and other problems have a good improvement effect, but also to achieve the effect of replenishing deficiency and temperature and tonifying the kidney and aphrodisiac, for male friends should eat some appropriately.

The average person can eat mutton hot pot, especially people who are weak and have a cold stomach, they should eat some appropriately, but patients with cough and phlegm, mouth and tongue sores, tooth pain, and fever, do not eat mutton hot pot, acute enteritis, hypertension, liver disease, and patients are not suitable for eating mutton hot pot during the fever.

A must-have in winter lamb hot pot! Eat completely warm! , but this hot pot is absolutely delicious, and I learned it from the master next door who specializes in hot pot

No hot pot base, it's so delicious.

I made two pots in two days, and I couldn't eat enough rhythm.

I used 4 catties of mutton, mutton soaked in water for an hour, boiled mutton in a pot under cold water, and to cook over low heat, foam up, mutton boiled until there is no blood water, scooped up and rinsed, the first two steps forgot to shoot, this is the mutton after washing.

Heat the oil in a pan.

Pour in the washed lamb and stir-fry over medium heat until the lamb is oily.

Stir-frying mutton is a very important step, the mutton is not fried in place, the mutton will have a very heavy mutton flavor to eat, fry until the oil comes out, put star anise, cinnamon, bay leaves, fragrant sand, angelica, grass fruit, fennel, white cardamom, Sichuan pepper, dried red pepper, ginger slices, look at the picture.

Pour in the marinade and stir-fry.

Add a small half spoon of Pixian bean paste, and a small half of the hot pot base to continue stir-frying.

Add a small spoon of spicy sauce, the kind of spicy sauce you can buy in the supermarket.

Sauce and marinade stir-fry until fragrant, add water, and cover the lamb with water.

Cook for about a minute and pour it into the pressure cooker, add a green pepper, and the pressure cooker is called 7 minutes to take it out.

This is the pressed mutton broth, poured into a wok and cooked.

Add white radish and carrots.

Add less salt halfway, the bean paste is very salty, put less salt, two spoons of white pepper, one spoonful of sugar, one spoon of chicken essence, two spoons of oil, one spoonful of thirteen spices, two spoons of light soy sauce, half a spoon of dark soy sauce, one spoonful of cumin powder, one spoonful of barbecue material, and a small amount of vinegar to taste.

Now let's prepare the side dishes you want to eat.

Pour it into the hot pot basin, sprinkle some white sesame seeds, garlic sprouts, coriander, chives, and finally drizzle with sesame oil, and start to cook the hot pot over low heat.

You must give it a try, it tastes the same as a hot pot restaurant, it's super delicious.

First, prepare the ingredients, wash the lamb, drain and cut into chunks, and cut the carrots into large pieces! Then heat the oil in the pot, add garlic and ginger slices, stir-fry and pour in the mutton, stir-fry and change color, add condiments, pour the uniform mutton into the stew pot or casserole, put in the wolfberry star anise, pepper cinnamon add boiling water, simmer over low heat, add carrots after a while, and then simmer for another hour until the mutton is crispy!

Making this mutton hot pot at home is not only safe, clean and delicious, but also relatively healthy for the family, mutton hot pot has the effects of aphrodisiac and waist strengthening, skin care and calcium supplementation in health science, and is a health food suitable for the public!

I hope my answer can help you, thank you.

It's time to tonic again, and you can eat mutton again. The hot pot is the most trouble-free, as long as the bottom of the pot is done, the meat and vegetables can be put inside, and the family sits around the hot pot and eats steaming, warm and warm. LG likes to eat mutton, especially the peculiar smell of mutton.

And I don't like the smell too heavy, so I listen to me, and every time I cook the mutton, I will add a lot of condiments to press the mutton's gas. Here's how I did it.

Soak the mutton in cold water to remove the blood, or you can remove the smell of the mutton and dry it for later use. (I usually choose mutton chops, the meat of the mutton chops is chewy, the mutton fat is more, and it tastes fragrant.) Ginger cut into slices, peppers, bay leaves, star anise ready for later use.

Put a little oil in a wok and sauté the ginger slices until fragrant.

After smelling the aroma of ginger slices, pour in the mutton and stir-fry.

Stir-fry the lamb until it changes color and the surface is browned, then you can consider adding condiments.

Add a small amount of liquor to the pot, spray the mutton, or add cooking wine, but the liquor can suppress the mutton's qi more.

Then add the soy sauce and color.

Stir-fry the lamb so that the meat is evenly colored.

Once the lamb is colored, start adding water and stewing the lamb.

Once the lamb is boiling in a wok, transfer to an electric pressure cooker and start simmering.

The lamb has to be simmered in an electric pressure cooker for an hour and a half before it is crispy.

In the time gap between the lamb stew, start preparing the carrots, cut the carrots into hob pieces and set aside.

After adding the carrots, simmer for a while and then transfer to the hot pot, add garlic and your favorite greens, and start eating.

The preparation of mutton hot pot.

1. First chop the lamb with skin into small pieces, soak it in water for 2 hours, and change the water twice halfway.

2. In a pot under cold water, add cooking wine, ginger, and lamb to blanch once.

3. Soak the blanched mutton in water again for later use.

4. Wash the carrots and green onions and cut them into pieces for later use.

5. Pour oil into a hot pan and stir-fry star anise, cinnamon, dried chili, ginger and peppercorns over low heat.

6. Wait until the fragrance is stir-fried, put the hot pot base and stir-fry, and then add the mutton pieces.

7. Fry until the skin of the meat is a little browned, and pour a little cooking wine along the edge of the pot.

8. Add a sufficient amount of water at one time, turn to high heat and bring to a boil, put green onion segments and orange peel.

9. Finally, turn to low heat and simmer for 1 hour, then put the carrots, simmer for another half hour, add salt to taste.

Tips for lamb hot pot.

1. Put salt at the end of the seasoning, so as not to shrink the meat and not be easy to be stewed.

2. The seasonings are salty, so pay attention to the amount so as not to be too salty.

3. Mutton can choose fat and thin, slightly bone-related mutton, this kind of mutton is fat, tender and delicious, and has little taste.

4. When stewing, add enough water at one time, and do not add water halfway, which will affect the taste.

5. The temperature of the meat fished out of the hot pot is very high, which is easy to burn the mucous membrane of the mouth and esophagus.

Lamb bones stewed in soup, then add hot pot base, lamb etc. to start cooking.

Once it is boiling, you can add various ingredients like a hot pot.

If you are talking about fresh mutton, wash the mutton first, roll it up with thick plastic film, roll it a little tighter, freeze it, and when you need to eat it, thaw it for 30 minutes in advance, and then cut it, which is more convenient. Shabu mutton Shabu mutton is, of course, forget it, one is soup base shabu, and the other is dipping garlic depending on what you like.

Lamb hot pot steps.

Ingredients: 1 kg of lamb slices, 1 milkfish, 6 garlic slices, 6 slices of ginger, 1 kg of pickles, 6 chili peppers, 2 corianders, 10 bowls of broth, 1 tablespoon rice wine, 2 teaspoons of sugar, 2 tablespoons of soy sauce.

Method (1) Put the fish in a pot, add cold water and cook until it is cooked thoroughly, then pick it up, and remove the fish bones one by one after it cools a little.

2) Flatten and chop the garlic, ginger and chili pepper and set aside.

3) Stir-fry the ginger, garlic and chili pepper until fragrant, then add the lamb slices and sauerkraut and stir-fry.

4) After stir-frying the fish well, pour it all into the stock and add seasonings to boil.

Ten easy ways to remove lamb.

The nutritional value of mutton is very high, the color is umami and delicious, but the smell of mutton affects the appetite of many people. The smell of mutton mainly comes from the volatile fatty acids in mutton, which can be removed or alleviated if you try to remove or alleviate it before cooking. Several methods are introduced for selection.

1. The radish is poked into a few holes in the white radish, put it in cold water and boil it with the mutton, take out the mutton after boiling, and then cook it separately to remove the smell.

2. Rice vinegar method Cut the mutton into pieces and put it in water, add some rice vinegar, remove the mutton after boiling, and then continue cooking, which can also remove the smell of mutton.

3. When cooking mutton by mung bean removal method, if a little mung bean is added, the smell of mutton can also be removed or reduced.

Fourth, when the curry is to go to the fat method to roast the mutton, add an appropriate amount of curry powder, generally 1000 grams of mutton put half a pack of curry powder is appropriate, after cooking thoroughly, it is no smell of curry mutton.

5. After soaking the raw mutton in cold water several times, cut it into slices, shreds or small pieces and put it on a plate, and then mix it with 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and 250 grams of water per 500 grams of mutton. At some point, cooking wine and baking soda can fully remove the smell from the lamb.

6. When cooking mutton by the method of removing medicinal materials, wrap the crushed cloves, sand kernels, cardamom, and perilla with gauze and cook them together, which can not only remove the meat, but also make the mutton have a unique flavor.

7. Soak the mutton in cold water for 2-3 days, and change the water twice a day to leach out the ammonia substances in the mutton sarcoplasmic protein, which can also reduce the smell of mutton.

8. When stewing mutton with orange peel, put a few dried orange peels in the pot, boil them for a period of time and then remove them, and then put in a few dried orange peels to continue cooking, which can also remove the smell of mutton.

9. Walnut removal method Select a few good quality walnuts, break them, put them in a pot and cook them with mutton, or remove them.

10. Hawthorn removal method is cooked with hawthorn and mutton, and the effect of removing the smell of mutton is very good.