The home cooked way of stewing mutton, the most correct way to make home cooked mutton stew

The home-cooked recipe for lamb stew is as follows:Ingredients: 2000 grams of lamb shank, 1 large piece of ginger, tangerine peel.

3 slices, a pinch of salt, 1 package of stewed mutton.

1. Clean the mutton first and chop it into small pieces. This is shown in the figure below.

2. Then put the mutton in the pot and boil it and remove it. This is shown in the figure below.

3. Put the lamb in the voltage cooker, add salt and stewed lamb ingredients. This is shown in the figure below.

4. Add water, and the water level should cover the ingredients. This is shown in the figure below.

5. Start the stewed lamb button in the voltage pot for 30 minutes. This is shown in the figure below.

6. When the time is up, wait for the exhaust valve to fall down automatically, and you're done. This is shown in the figure below.

The home-cooked way to stew lamb in summer is as follows:1. Chop the lamb chops into small pieces and soak them in water several times to remove the blood.

2. Lamb chops in a cold water pot, add two spoons of cooking wine, bring to a boil over high heat, and then cook over medium-low heat for 5 minutes.

3. Remove the mutton, wash the blood foam on the surface with mutton broth, and drain the water.

4. Pour a little vegetable oil into the pot, add peppercorns, star anise, cinnamon, dried red pepper and stir-fry until fragrant, then add garlic slices and ginger slices and stir-fry until fragrant.

5. Pour in the mutton pieces and stir-fry, stir-fry to remove the moisture on the surface of the mutton, add a spoonful of dark soy sauce, a spoonful of salt and two spoons of light soy sauce, and stir-fry evenly.

6. Pour a bowl of water into the side of the pot, bring to a boil over high heat, and then transfer to a small casserole to simmer.

7. Simmer for two hours on low heat, the mutton is soft and dry and fragrant, add some coriander, and you can eat it directly.

Lamb stewed with cabbage vermicelli.

Ingredients: 400 grams of mutton, 300 grams of Chinese cabbage, 90 grams of vermicelli, 2 grams of green onions, 5 chili peppers, 3 slices of ginger, 2 pieces of garlic.

3 sprigs of coriander, 1 teaspoon of salt, a pinch of chicken essence.

Cooking method: 1. Prepare mutton, Chinese cabbage and other ingredients first, and the mutton should be soaked in warm water for an hour or two and then washed with hot water to wash away the dirty gas. Soak the vermicelli in warm water for about 15 minutes in advance, so that it is easier to cook in the pot and will not absorb the soup sticking to the pan.

Cut the chili, ginger, garlic, green onion and other seasoning ingredients for later use, pay attention to making mutton dishes, there are these seasonings to remove the smell, don't put star anise, pepper, cinnamon and other big ingredients, will affect the taste of mutton.

2. Cut the Chinese cabbage into sections, because the cabbage should be put into the pot first when it is slowly ripened, so it should be separated from the leaves. After the lamb has been washed in warm water, cut into large pieces, and the fat and lean should be separated. The main thing that causes the smell of mutton is the fatty part.

If you want to make the mutton without the smell of mutton, don't rush to put the mutton in the pot, you should take this extra step first: put the fat mutton part into the pot and fry it to get oil, which can not only make the mutton not smelly, but also make the mutton more fragrant.

3. Pour out the excess mutton fat, leave a little mutton fat, and then pour the lean mutton into the pan and stir-fry for 2 minutes. Stir-fry the mutton until it changes color slightly, add chili, garlic, ginger and a spoonful of spicy seeds and stir-fry evenly. Add 3 large bowls of warm water, note that it is warm water, turn on medium-low heat and simmer for 8 minutes, if you want to make the lamb more delicious and tender, don't use high heat!

Then pour in the cabbage part, add salt and chicken essence, simmer for 5 minutes, then add the cabbage leaves and continue to simmer for 3 minutes. The cabbage should be stewed for a while longer to make it more flavorful. When it is almost out of the pot, sprinkle in the chopped green onion and coriander and stir-fry evenly, then turn off the heat and remove from the pot.

Lamb stew with radish (home-cooked).Ingredients for lamb stew with turnipsLamb white radish.

Green onion, ginger, coriander, and ingredients.

Pepper and salt.

MSG water.

Step 1: Soak the lamb chops in cold water, and soak them for a while, mainly to let the blood in the lamb chops come out, drain and set aside! (Lamb is made in the same way as lamb chops).

Step 2: Peel the radish, cut it into cubes, and set aside!

Step 3: Cut the green onion and ginger and set aside!

Step 4: Chop the parsley and set aside!

Step 5 Add water to the pot, put the lamb chops into cold water, bring to a boil over high heat, and after the blood foam comes out, rinse it repeatedly with cold water!

Step 6Add water to the pot, add green onions, ginger, big things, a little salt, and simmer over high heat!

Step 7: After the heat is boiling, reduce the heat to medium-low and continue to simmer!

Step 8 Simmer the lamb chops until they can be bitten, add the carrots and continue to simmer!

Step 9 until the radish is cooked, the lamb chops are soft and rotten, add pepper, monosodium glutamate, and add coriander when eating, and you can do it!

The home-cooked recipe for lamb stew is as follows:Ingredients: 500 grams of lamb.

Excipients: half a green onion, 1 small piece of ginger, 1 star anise, 1 nutmeg, 1 cinnamon, appropriate amount of salt, appropriate amount of pepper.

1. Soak the mutton in clean water for 1 hour, and change the water several times in between.

2. Clean the soaked potatoes and cut them into small pieces of about 3 cm.

3. Put cold water into the pot and blanch the lamb with your hands.

4. In the process of blanching, remove the foam.

5. Remove the blanched lamb and put it in the rice cooker.

6. Re-add an appropriate amount of boiling water.

7. Add spices.

8. Start the stew mode and simmer for about 2 hours.

9. Add an appropriate amount of salt and pepper 5 minutes before cooking.

The preparation of the authentic lamb stew is as follows:1. Soak the lamb in cold water and pour out the blood. Put the mutton in a pot and add an appropriate amount of cold water, and the blood foam will float out of the boiling water.

Remove the mutton and rinse, add the boiled water to the pot and put the mutton, the water can be submerged over the mutton.

2. Turn on a high fire to boil the water and dry up the mu, put in an appropriate amount of green onions, ginger and peppercorns, and it is recommended to use green onions to taste. Turn to medium-low heat and simmer for about 30 minutes, adding an appropriate amount of salt.

3. Stew the mutton according to personal taste until it is ripe and then put out.

4. At this time, there is still a little soup left in the pot, cut the potatoes into pieces and put them in the soup, and add an appropriate amount of boiling water with less water. When the potatoes are almost cooked, add the cabbage and add salt according to personal taste.

5. When the meat is almost cooked, take out the rice and mutton soup and continue to eat.

The home-cooked method of stewed sheep cherry blossom meat is as follows:Ingredients: 400 grams of mutton, 15 grams of red dates, 5 grams of wolfberry, 3 grams of Dangjian Honggui, 10 grams of Codonopsis, 10 grams of astragalus, 10 grams of longan, 5 grams of salt, 2 slices of ginger.

1. Cut the lamb into cubes, splash water for 10 minutes, and rinse off the foam.

2. Remove the core of the jujube and put all the ingredients except the wolfberries into the stew pot.

3. Add an appropriate amount of cool boiled water.

4. Add the mutton after flying water, add ginger slices, put it in the spine stew pot, set the stew mode, and simmer for about 100 minutes.

5. When simmering for the last 3 minutes, add the wolfberries and add salt to taste.

Lamb, white radish, carrots, green onions, ginger, peppercorns, beer, salt, coriander.

01 Wash and soak the sheep for one hour to remove the blood, and rinse repeatedly for later use. Peel and cut carrots and radish into a hob shape and set aside.

02 Put the lamb in a pot, put in cold water until the lamb is submerged, add the green onion and ginger slices, boil, and use a spoon to remove the foam.

03 Pour in a can of beer, add peppercorns, bring to a boil, turn to low heat and simmer for 1 hour.

04 Put the carrots and white radishes into the pot, add an appropriate amount of salt, cover the pot, turn to low heat and simmer for about 30 minutes, turn off the heat and add the coriander, then remove from the pot and serve.

The home-cooked recipe for lamb stew is as follows:Preparation: 500 grams of mutton, 30ml of cooking wine, 10 grams of rock sugar, 10 grams of salt, a small handful of peppercorns, 2 green onions, 2 pieces of ginger rotten, and bay leaves.

1. 1 dried chili, 1 tablespoon of bean paste, etc.

1. Cut the lamb leg into pieces, soak in cold water for three hours, and change the water at least three times.

2. Put the pot under cold water, pour in the cooking wine, blanch the ginger slices, and boil for three minutes.

3. Prepare the ingredients.

4. Blanch and rinse with hot water and set aside.

5. Roll a little oil, rock sugar, add mutton and stir-fry to color.

6. After coloring the mutton, pour a little light soy sauce.

7. Add green onions, a spoonful of bean paste, and add boiling water to cover the mutton.

8. After boiling, simmer for one hour on low heat, add salt to taste, and reduce the juice over high heat.

Ingredients:

Ingredients: 2000 grams of mutton.

Excipients: 6 water chestnuts, 1 yam 1, 1 carrot, 1 sugarcane, 2 garlic sprouts, 3 yuba, 25 oyster sauce, 25 grams of light soy sauce, 5 grams of salt, 3 grams of corn starch, 3 grams of sesame oil, 3 grams of ginger.

Method:

1.Use a scraper to scrape the wool off the skin and wash it well.

2.Fat removal and chopping pieces.

3.Cut the sugarcane into small pieces, cut the ginger into thick slices, and cut the carrots and water chestnuts into cubes.

4.Soak yuba in warm water.

5.Take a pot of lamb under cold water and boil the bloody water.

6.Remove and drain the water and prepare the sauce, oyster sauce, light soy sauce and salt.

7.Heat the oil in a pan and turn over the ginger slices.

8.Add the lamb to dry water and pour in the sauce with heated water.

9.Put down the horseshoe sugarcane tangerine peel, cover and simmer for about 1 and a half hours, and turn the anti-stick water halfway to heat the water when it dries.

10.Simmer while preparing yam and garlic sprouts.

11.Cook the lamb until it is soft and hard enough to eat, add carrots and yams, cover and cook.

12.Add the garlic sprouts.

13.Because you can't eat so much in one meal, put the measuring spoon to be eaten in the casserole and heat it, add the yuba (the yuba is easy to cook and spoil, so you can't cook it with the mutton in the cauldron when you eat it) and cook for 5 minutes, add the juice of cornstarch, sesame oil, and boil to serve.

The preparation of stewed lamb.

1.A leg of lamb, chopped pieces, it is better to sell meat chopped large pieces. 2 potatoes, 1 green radish, 2 carrots, 1 green onion, 1 piece of sauce, peppercorns.

2.It's better to stew with whole white peppercorns, I didn't buy them, I just added pepper after they came out of the pan.

3.Lamb leg through boiling water into the soup, add an appropriate amount of water, add an appropriate amount of pepper (afraid of eating pepper can be wrapped in gauze), pepper can well remove the fishy smell of mutton, heat over high heat.

4.The lamb is stewed while the other ingredients are processed. Cut the green onion into sections, chop the ginger into large pieces, peel the radish and potatoes and cut them into large pieces.

5.It is best to shoot the ginger very crumbly, so that the ginger juice can be boiled out, and the soup will be slightly spicy when absorbing the ginger juice, which is cold and delicious.

6.Add all the ingredients to the soup, bring to a boil over high heat, remove foam, turn to medium-low heat and simmer slowly for at least 1 hour.

7.Add salt and white pepper as well as coriander.

Lamb stew recipe and steps.

1Wash the leg of lamb and let go of the water.

2. Wash the radish, peel and cut into pieces, and wash and tie the green onion.

3Take a large clay pot, put mutton, 3 pieces of radish, green onion knots, ginger slices, bay leaves, cooking wine, put water on high heat and boil, simmer for an hour.

4. Remove the green onion knots and radish cubes. (especially important).

5Put down the other radish pieces, add salt, boil over high heat, and simmer on low heat until the radish is cooked. Add some chicken bouillon, coriander, pepper (or green garlic leaves) and you're done!

6 Tips: Remember that the radish that you put in for the first time when stewing mutton must be thrown away, it is used to remove the smell of sheep, and it is difficult to eat.

The preparation of stewed lamb.

1.Chop the lamb into centimeter-square pieces, break it with a knife, shred part of the green onion, and cut off part of it; Cut the radish in half;

2.Mutton with boiling water to remove the blood, pour into the pottery basin, add ginger, green onions, radish, boiling water (to the limit of 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, radish, add shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasonings when eating.

Light soy sauce, dark soy sauce, green cane flakes, salt, peanut oil, tangerine peel, bay leaves, star anise, cinnamon, green garlic.

Sliced ginger, cooking wine.

White radish method:

1.Cut the lamb into suitable pieces, then put it in a pot under cold water, blanch the cooking wine and ginger slices to remove the smell, and then remove and drain the water for later use.

2.Heat the oil, add the ginger slices and fry the fragrance, then pour in the blanched mutton and stir-fry until fragrant and colored, then mix a piece of southern milk and a little southern milk, plus the Zhuhou sauce and light soy sauce, pour it evenly on the mutton, and fry until the mutton is evenly hung with color.

3.Add hot water until the mutton is covered, then add tangerine peel, bay leaves, star anise, cinnamon, green sugarcane slices, dark soy sauce and color, bring to a boil over high heat and simmer over low heat for about 1 hour.

4.For 10 minutes, add an appropriate amount of salt, white radish and green garlic, turn on high heat and reduce the soup slightly.

The home-cooked practice of stewing mutton, first wash the mutton, cut it into pieces, and then fry the garlic, ginger, and chili peppers in the oil pan, and stir-fry the mutton together after stir-frying, put salt after three or five minutes, light soy sauce and dark soy sauce An appropriate amount, add water and stew for an hour and a half after stir-frying.

1. Cut the lamb into slices 4 cm long and cm wide. Wash the green onion and ginger and cut them into sections and pieces respectively, and crush them with a knife.

2. Fry the cumin over low heat, crush it into fine powder, and put it in a vessel with chili powder and add 20 pieces of ttt.

Various lamb stews**.

Mix well with monosodium glutamate. 3. Add cooking wine, salt and water to the mutton, stir well, then put in the green onion and ginger, marinate for 20 minutes to remove the green onion and ginger. 4. Put the wok on the heat, put the oil and cook until it is six mature, put the mutton slices into the pot and slide it away, and take it out when the raw materials have more water and the oil temperature drops.

When the oil temperature rises again, take out the mutton slices again, and add yam, coriander, cumin and other seasonings.