How to stew lamb stew and how to make lamb stew?

The lamb stew is prepared as follows:Ingredients: 400 grams of mutton, 100 grams of yam.

Excipients: 4 grams of green onion, 3 grams of ginger, 3 grams of garlic, 3 grams of Sichuan pepper, 1 gram of star anise, 1 gram of wolfberry, 4 grams of salt, 7 grams of cooking wine.

Steps: 1. Peel and cut into pieces.

2. Cut the lamb into cubes.

3. Add cooking wine to the pot with cold water and blanch.

4. Put water in the pot and add mutton, green onion, ginger, garlic, Sichuan pepper and star anise.

5. Simmer over medium heat for 10 minutes.

6. Add yam and wolfberry, turn to low heat and simmer for 10 minutes.

7. Add salt and remove from the pan.

Ingredients: 1500g mutton Ingredients: 500g white radish.

Seasoning: 75 grams of vegetable oil, 15 grams of soy sauce, green onion, ginger, 4 grams of salt, 1 gram of monosodium glutamate, 3 grams of star anise, cinnamon, kaempfera, and grass cardamom, 5 grams of dried pepper, 20 grams of cooking wine, 50 grams of coriander, 10 grams of sesame oil.

1. Put the pig iron pot on the fire and burn it red, the skin of the mutton is facing down, the remaining hair on the skin is cleaned, scraped and washed in warm water, the blood water is rinsed, the water is drained, the pieces are 3 cm square, put into the pot of boiling water, remove and wash, and drain the water.

2Wash and peel the turnips and cut into pieces the same size as the lamb; Wash the star anise, cinnamon, kaempfera, and grass cardamom, put them into the spice bag and tie them with a rope.

3. Put the pot on the fire, put the oil and burn it until it is hot, stir-fry the green onion and ginger to bring out the fragrance, put the mutton, cooking wine, and soy sauce to stir-fry together, add fresh soup and spice bags to boil on the hot fire, move the low fire and burn until it is sixty percent rotten, skim off the foam, and put the radish until it is crispy (the shape is complete).

Take out the spice bag, collect the thick soup on the high heat, put it on a plate, pour sesame oil, and sprinkle coriander.

Lamb chops, appropriate amount of green garlic, a little salad oil, appropriate amount of salt, 1 tablespoon of rock sugar, 2 grams of green onion, 1 piece of ginger, appropriate amount of garlic

2 star anise, 1 small handful of Sichuan peppercorns, 2 tablespoons cooking wine, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, 2 bay leaves.

Here's how. 1. Rinse the surface blood water 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 the blood in the mutton, wash and drain it for later use.

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

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

4Cut 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. Heat a small amount of oil in a pot and stir-fry the chives, ginger and garlic.

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

7Add enough water, cover the lamb, and add two tablespoons of cooking wine.

8Add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, and 4 spice packets.

9Add 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.

10Open 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 (so that the green garlic leaves are greener and more fragrant), open the lid and remove from the pot.

500 grams of lamb ribs. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasoning;30 grams of soybean oil, 30 grams of white wine, 40 grams of Shao wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion ginger slices, 4 star anise.

Here's how. 1Wash the lamb ribs and cut them into 4 cm cubes.

2Put it in a pot, add an appropriate amount of water, put in a little green onion, ginger slices, white wine, boil, blanch for about 1 minute, then remove it and wash it in clean water.

3. Wash the carrots and cut into slices.

4. Put the wok on the heat, scoop in the soybean oil and heat it, add the green onion and ginger slices and stir-fry until fragrant.

5. Simmer the mutton for 5 minutes, then add the radish, soy sauce, and stir-fry until red.

Lamb stew

Material:3 catties of lamb belly, Sichuan pepper star anise, peel of scraped sac, carrot, water chestnut, bamboo cane.

Steps:

1. Put the lamb brisket in hot water to make water, boil the dirty things in the mutton, and cook until a layer of foam floats on the surface of the water.

2. Put the drained mutton in a dry pot and bake it until the oil comes out, then pick it up and wash the pot. After the above two steps of processing, the mutton will not have a bad taste.

3. Add a little mutton fat to the oil pot, stir-fry the garlic, ginger, scraped peel, red dates, bay leaves, peppercorns and star anise.

4. Then put the processed mutton into the oil pan and fry, after stir-frying, pour in half a bowl (about 150ml) of liquor.

5. The mutton will become fragrant after drinking.

6. Pour the seasoning mixed with fermented bean curd, zhuhou sauce, soy sauce, peanut butter and chicken essence into the pot and simmer until fragrant.

7. To make the mutton taste good, in addition to the seasoning, add a little rock sugar.

8. In another pot, cook the soup with bamboo cane, radish, water chestnut and dates. An authentic mutton pot should have put some angelica. Replace it with carrot chestnut juice, which is more moisturizing.

And with the addition of the peel that has been scraped, it will not be hot. Simmer in a pot for about an hour and a half.

Notes:

1. The blood and water of the mutton should be washed out, and the stewing should not be done over high heat, otherwise the soup will be poor.

2. The water should be mixed enough at one time, and no water should be added halfway.

Ingredients: 300 grams of mutton, 15 grams of cooking wine, green onions, ginger, Sichuan pepper, dried orange peel, hawthorn, and salt.

Method: Soak the lamb in cold water for two hours, changing the water at intervals of one hour. Wash the lamb with water and cut it into small pieces.

Pour enough water into the pot and place the sliced lamb pieces into the pot. After boiling over medium heat, skim off the foam and pour in the cooking wine. Then add the peppercorns, green onion and ginger, dried orange peel and hawthorn.

Cover the pot with a lid, turn to low heat and simmer for a few hours, then remove the orange peel and hawthorn, and then sprinkle in an appropriate amount of salt. Turn to medium heat and continue to simmer for 15-20 minutes and then turn off the heat, then we can smell the fragrant smell, of course, the stewed mutton is very delicious, I believe we all like to eat the stewed mutton, in addition, the stewed mutton also has a good health effect.

Efficacy: Lamb can protect the stomach lining, increase the secretion of digestive enzymes, and help digestion. Traditional Chinese medicine believes that mutton also has the effect of tonifying the kidney and strengthening yang, and is suitable for men to eat regularly. The effect of hawthorn stomach digestion should be better known to everyone, not only many people will eat hawthorn to eliminate food, but also hawthorn is also the main ingredient of many digestion drugs.

Eating hawthorn can help us promote the digestive function of the stomach and improve the ability of metabolism. The health effects of some ingredients in the stewed mutton have also been introduced in detail, in fact, the health care effects and health effects of the stewed mutton are also very good, the stewed mutton has a very good appetizing and digestive effect, especially our friends with a bad stomach, it is a very good choice to eat some stewed mutton regularly.

Until the water is boiled, the foam is skimmed off, and then covered with a lid and simmered, and then the simmering time is determined according to the age of the sheep, about 1-2 hours can be out of the pot, and no condiments will be put in the middle.

Until the mutton is fully cooked, then scoop it up and put it into the **, the mutton soup and the meat are packed separately, and then stick a little salt when eating, this method can maximize the deliciousness of the meat.

The preparation of stewed lamb.

Ingredients: lamb, green onions, ginger, wolfberry, cooking wine, white radish, salt, pepper.

1. Prepare 800 grams of mutton, cut it with the tip of the knife according to the trend of the bone, remove the bone, separate the bone and meat, and cut it into four squares, about 4 cm apart, so that the butcher can help cut it.

2. Soak the mutton, put the mutton in a bowl, soak it in water for more than 2 hours, soak the blood out, remember to replace the water several times in the middle, and then control the moisture.

3. Radish can remove the smell, everyone on the earth knows that radish can absorb the smell of fishy, so that children can also fall in love with mutton, cut off 2 large slices of white radish, change the knife into square pieces, cut 3 slices of ginger, and cut two pieces of green onions.

4. Add cold water to the pot, put in the soaked mutton, blanch the water must be cold in the pot, and then put 1 spoon of cooking wine, 2 slices of white radish, 1 spoon of rice vinegar, these can effectively remove the fat.

5. As the heat boils, there is foam in the pot, remember to skim it off, and keep boiling for about 5 minutes until the foam is cleaned up.

6. Take out the mutton, rinse it, and control the moisture again, as long as the mutton, and throw away the other accessories.

7. Put the mutton into the pot, add hot water, put in the green onion and ginger slices, pour in a spoonful of cooking wine, start to simmer, turn the pot to low heat, and the mutton should be stewed for about 2 hours.

8. The mutton is stewed for about an hour, then put the white radish in it, and simmer for at least another half an hour until the radish and mutton are cooked through, and the whole process is 2 hours.

9. 10 minutes before the pot, add wolfberries, add salt and pepper to taste, and the stewed mutton soup is ready.

Tips: 1. Stew mutton soup, remember not to add any big ingredients, boil mutton soup with water, if the soup wants to become milky white, add two lamb stick bones.

2. Cooking wine, pepper, radish, ginger, these are all essential accessories for stewed mutton, which not only has the function of removing differences, but also can increase the flavor.

3. The mutton soup pays attention to the original taste, and there is no need to add any seasonings, just add salt.

The lamb stew is as follows:Ingredients: 400 grams of mutton, 100 grams of yam.

Excipients: 4 grams of green onion, 3 grams of ginger, 3 grams of garlic, 3 grams of Sichuan pepper, 1 gram of star anise, 1 gram of wolfberry, 4 grams of salt, 7 grams of cooking wine.

Steps: 1. Peel and cut into pieces.

2. Cut the lamb into cubes.

3. Put the mutton in cold water, add hail shirts to tease the wine, and blanch.

4. Put water in the pot and add mutton, green onion, ginger, garlic, Sichuan pepper and star anise.

5. Simmer over medium heat for 10 minutes.

6. Add yam and wolfberry, turn to low heat and simmer for 10 minutes.

7. Add salt and remove from the pan.

Material:Ingredients: 500 grams of mutton, 25 grams of green onions, a little radish, 25 grams of coriander, monosodium glutamate, salt, ginger, vinegar, pepper, 5 grams of fragrant bridge oil.

Method. 1. Chop the mutton into centimeter-square pieces, break them with a knife, cut part of the green onion into shreds, and cut off part of the culture; Cut the radish in half;

2. Boil the mutton with boiling water to remove the blood stains, pour it into the pottery basin, add ginger, green onions, radish, and Kaiyun shed water (limited to the mutton), and then put it on the small iron frame in the pot, add an appropriate amount of water to the pot (the lower part of the basin should run in the water), cover the lid tightly, skim off the oil slick when the meat is rotten, remove the green onion, ginger, and radish, and add shredded green onions, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasonings when eating.

Ingredients; 2500 grams of mutton, 1 2 white radish.

Accessories; 1 2 purple shallots, 1 white onion, 20 ml of cooking wine, appropriate amount of salt, appropriate amount of pepper, a little green onion, 3 1 coriander, 3 slices of fresh ginger, 8 slices of dried ginger, 30 peppercorns, 5 grams of cumin, 2 dried hawthorns, 2 small pieces of orange peel, 2 dried red peppers.

The preparation of stewed lamb.

1. Cut the mutton you bought home, wash it and soak it in water for 25 minutes, and change the water once in the middle.

2. Put the meat in cold water and boil.

3. Take out the blanched meat and put it in hot water to wash off the blood foam sticking to the meat.

4. Prepare the ingredients for the stew.

5. Prepare the seasoning for stew. Cumin and hawthorn are packed into a large seasoning box, and Sichuan peppercorns are packed into a small seasoning box.

6. Rinse the meat with hot water.

7. The water of blanching is clarified after standing.

8. Put the meat into the pot, add the blanched meat with clear water, put in the seasonings and ingredients, add cooking wine** and simmer for 2 hours.

10. The finished product of boiled mutton is as follows:

1000 grams of lamb chops, 1 piece of ginger, 3-4 star anise, 1 piece of cinnamon, 1 bay leaf, 15 peppercorns

Seasoning: 2 grams of salt, 6 grams of light soy sauce, 6 grams of aged vinegar, 8 grams of sugar, 1 head of garlic.

1. Add ginger to the lamb chops and add water.

2. Boil the pot for two minutes and bring to a boil until the foam is foamed.

3. Stewed mutton spices.

4. Cook and wash and add spices.

5. Add water, steam in the pressure cooker and simmer over medium heat for 15 minutes.

6. Stew well and add a small amount of salt, this is the mutton in the north, the smell is not big, so you don't need too much seasoning to remove the smell.

7. Stew and take it out and cut it into pieces!

8. Seasoning, add chili pepper according to personal preference.

9. Chop the chili pepper and garlic, heat the oil, pour it into it and stir well.

10. Add other seasonings and stir well.

11. Mutton with garlic is a perfect match, and white sugar in the seasoning can improve the freshness and increase the flavor, which cannot be omitted!

12. The meat is soft but not rotten, tender but not firewood, fresh but not fat!

Ingredients: 1000g of lamb loin with bone.

Seasoning: 25g coriander, 25g green onion, 15g shredded ginger, 10g minced garlic, 1g of spice, 1g of Sichuan pepper, 1g of cinnamon, 1g of cumin, 1g of pepper, 60g of vinegar, 5g of Shao wine, 1g of monosodium glutamate, 5g of refined salt, 1g of sesame oil, 50g of chili oil.

1. Chop the lamb loin into pieces two inches long and five minutes wide, and wash them with water. Remove the roots, wash and sterilize the coriander, and cut into two long pieces.

green onions, three coins cut into one-inch long segments, two coins minced;

2. Put the minced green onion, minced garlic and coriander. soy sauce, monosodium glutamate, pepper, sesame oil, chili oil, etc.

3. Pour two catties of water into the pot, put the mutton and boil it on the fire, skim off the foam, and remove the meat and wash it.

Then, change three catties of water to boil, add mutton, spices, peppercorns, cumin, cinnamon, green onions, ginger slices, Shao wine and refined salt.

4. After the soup boils again, cover the pot and cook on a slight heat until the meat is rotten. Remove the meat, put it on a plate, and eat it with the sauce.

Ingredients: 500 grams of lamb (lean).

Ingredients: 3 grams of Sichuan pepper, 3 grams of star anise, 25 grams of green onions, 10 grams of ginger, 25 grams of soy sauce, 3 grams of salt.

Coriander: 10 grams, 1 gram of chili powder, appropriate amount each.

1. Cut the fat lamb nest into long cubes of centimeters and centimeters wide.

2. Put the cut mutton nest cubes in a spoon, add water, peppercorns, ingredients, green onion and ginger slices, salt, and cook for two or three hours.

3. Take it out, put it in a bowl, steam it in the upper drawer for about 10 minutes, take it out and buckle it in a plate.

4. Mix soy sauce, green onion, ginger, coriander and chili pepper into a bowl.

5. When eating, dip the lamb loin meat on the plate in the sauce.