What is the method of braised mutton, how to make braised mutton

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

Seasoning: 75 grams of vegetable oil, 15 grams of soy sauce, green onion and ginger, 4 grams of salt, 1 gram of monosodium glutamate, 3 grams of star anise, cinnamon, kaempfera and 3 grams of grass cardamom, 5 grams of whole dried pepper, 20 grams of cooking wine, 50 grams of net 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, kaempfer, and grass cardamom, put them into the spice bag and tie them with rope.

3. Put the pot on the fire, put the oil to burn 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 heat to burn until it is rotten, skim off the foam, put the radish until it is crispy (the shape is complete), take out the spice bag, collect the thick soup on the high fire, put it on the 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 pepper, 2 tablespoons of cooking wine, 1 tablespoon light soy sauce, 2 tablespoons of 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 liquor, 40 grams of Shao wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger slices, 4 star anise.

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

2. Put 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.

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.

1. Boil water, pour in cooking wine and mutton, boil the blood foam, remove the blood foam, remove the mutton and let it cool for later use. Heat the oil, add the condiments and stir-fry until fragrant, add rock sugar and stir-fry.

2. Pour in the mutton and stir-fry for color, pour in an appropriate amount of cooking wine to continue stir-frying, pour in boiling water, cover with salt, cover with salt, and simmer over medium-low heat for about 40 minutes.

3. After simmering, add the carrot cubes and continue to cook for 20 minutes, pour in the dark soy sauce and light soy sauce to taste, cover the lid and cook for a while, pick out the spices, reduce the juice on high heat and put it on a plate.

Winter is a good time to eat mutton, mutton hot pot, mutton scorpion, roast mutton and so on. The most suitable mutton dish to eat during the New Year is braised mutton. Sanyang Kaitai, jubilant, sheep during the Spring Festival is always full of meaning.

Ingredient breakdown. Ingredients.

900 grams of lamb.

500 grams of rice wine.

Accessories. Green garlic to taste.

Ginger to taste. Garlic to taste.

Ingredient. Salt to taste.

Rock sugar to taste. Appropriate amount of dark soy sauce.

Fresh soy sauce to taste. Pepper to taste.

Star anise to taste. Cinnamon to taste.

Appropriate amount of red dates. The steps of the braised lamb method.

After thawing the lamb in the refrigerator, blanch it in water and remove it.

Put the lamb in the pot.

Put down ginger, garlic, chili, star anise, cinnamon, red dates.

Pour in 500 grams with rice wine.

Bring to a boil over high heat. Put down 2 tablespoons of rock sugar.

Add an appropriate amount of dark soy sauce, fresh soy sauce, bring to a boil over high heat, and simmer for 80 minutes on low heat.

Add salt to taste and cook for 5 minutes.

Add some minced green garlic and stir well.

Tips. 1.It is also very delicious with some sweet noodle sauce.

2.The amount of chili pepper is put according to your needs.

There are many unique ways to make mutton, different practices, with different characteristics, if the mutton is made into braised mutton, I believe that most people like it, and the method is not very complicated, just like making other braised pork, let's take a closer look.

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 to slow down, 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 in the mutton and a lot of trace amounts of Yuan Xiang which jujube.

If you want to eat braised mutton, then it is recommended to make it yourself at home, and the specific production method can refer to the above description, I hope the description of this article can provide you with some effective help when making braised mutton.

Extended reading: Lamb Preparation of lamb.

The preparation of braised lamb is as follows:Ingredients: 1000 grams of bone-in mutton.

Excipients: appropriate amount of green onion and ginger, 2 star anise, 2 teaspoons of white wine, cinnamon.

1 small piece, 1 small handful of peppercorns, cumin.

1 teaspoon of small handful, dark soy sauce, appropriate amount of salt, 6 dried chilies.

Steps: 1. Main ingredients: bone-in mutton.

2. Seasoning. <>

3. Soak the mutton to remove the blood, put in the pot under cold water, add the green onion and ginger, bring to a boil over high heat, skim off the foam and cook for three to five minutes.

4. Remove the blanched mutton to control the moisture.

5. Put a little cooking oil in the pot.

Add the blanched mutton and stir-fry, stir-fry the water vapor in the mutton, and then add the green onion, ginger, cinnamon, and bay leaves.

and other spices. <>

6. Stir-fry the spice fragrance, add dark soy sauce and seasoning bag (cumin, pepper and other fine seasonings are put into the seasoning bag to prevent too much dregs during the firing process).

7. Add water, boil over high heat and change to low heat.

8. After about 40 minutes of cooking, the soup is reduced, the mutton is soft and rotten, and the seasoning is not used.

9. Collect the juice on high heat and basically collect the soup.

10. Fresh and soft braised mutton.

The preparation of braised lamb is as follows:Ingredients: mutton, potatoes, carrots, onions, water chestnuts, oil, salt, light soy sauce, dark soy sauce, dried chilies, star anise, cinnamon, fragrant lead bush leaves, coriander, etc.

1. Blanch the large pieces of mutton in the pot.

2. Then cut into appropriate pieces.

3. Stir the oil pot with hot transport, ginger slices, chili peppers, star anise, cinnamon, bay leaves, etc.

4. Pour in the mutton and stir-fry until dry.

5. Then add an appropriate amount of water, add light soy sauce, dark soy sauce, rock sugar and other flavorings.

6. After boiling over high heat, turn to low heat and cook for about 40 minutes until the meat is easier to bite (depending on the tenderness of the mutton, the time is adjusted).

7. When roasting mutton, process vegetables, potatoes and carrots are peeled and cut into pieces, onions are also cut into appropriate sizes, and water chestnuts can be peeled and cut in half.

8. Put the processed vegetables into the mutton pot, and then continue to cook for about 20 minutes.

9. Try the taste, add an appropriate amount of salt if it is not salty enough, and add coriander before putting it in the pot.