How to make the casserole lamb slices, the authentic method of casserole mutton

Ingredients. Mutton.

1000g of material.

1 pack. Ginger.

1 piece. Accessories. Oil. Amount.

Salt. Amount. Wine. 3 tablespoons.

Chicken powder. Crumb.

Water. Amount.

Fermented bean curd. 1 piece.

Coriander. 1 root.

Steps. 1.Prepare the lamb, ginger, and seasonings.

2.Wash and peel the ginger and cut it into thick slices, soak the ingredients in water for a while to remove dust.

3.Wash the lamb, drain and chop into pieces.

4.Boil a pot of water, add ginger slices and tangerine peel and cook slightly.

5.Blanch the lamb and blanch until the skin is curled.

6.Remove and put in a basin and rinse with water.

7.Scoop up the lamb and drain the water.

8.Heat the pan, put an appropriate amount of cooking oil, add ginger slices and stir-fry for a while.

9.Then pour in the lamb and stir-fry for about 10 minutes.

10.Stir-fry until the mutton fragrance oozes out, the meat is firm, add cooking wine, salt, chicken powder, and stir-fry evenly.

11.Add water that covers the surface of the mutton, put it in the bag, cover the pot and cook over high heat until it boils.

12.Then put it all in the electric saucepan.

13.Simmer for 2 hours and 30 minutes, scoop up and sprinkle with coriander or dipped in bean curd and eat.

Ingredients. Lamb slices.

300 grams. Accessories.

Cabbage leaves. Amount.

Haimi. Appropriate amount (or shrimp).

A fan of someone. A handful.

Salty and fresh. Taste. Stew. Craft.

Ten minutes. Take.

Ordinary. Difficulty.

Steps to prepare the casserole lamb slices.

Steps for making lamb slices in a casserole: 1 1 300 grams of lamb slices.

Steps for making casserole lamb slices: 2 2 Prepare the accessories.

Steps for making mutton slices in a casserole: 3 3 Put green onions, ginger slices, a large ingredient, 5 grams of cooking wine, an appropriate amount of salt, chicken essence, pepper, put in the water of the auxiliary materials and other water, add the mutton slices after boiling, remove the foam, and drizzle with sesame oil.

Lamb in a casserole. 1.Wash the mutton, put it in a pot of cold water, add cooking wine to blanch, boil the water in the pot and take out the mutton and wash it with warm water to remove the floating powder, pour all the seasonings into a small bowl and mix thoroughly, add a little red yeast powder, too much will be bitter, the seasoning and mutton are grasped evenly, and marinated for one hour.

2.After marinating, add an appropriate amount of water and spices, put all of them in a pressure cooker, simmer for 35 minutes after gassing, add carrot pieces after natural decompression, turn on high heat to collect the thick soup, and the carrots can be served after they are soft and rotten.

The authentic preparation of lamb in a casserole is as follows:Ingredients: 3 catties of mutton, a radish, an appropriate amount of various spices, 20 grams of sweet pepper, 3 carrots.

Steps: 1. Boil the lamb in cold water and remove the foam.

2. Green onion and ginger.

3. Heat the pan with cold oil and stir-fry the ingredients.

4. Stir-fry until fragrant.

5. Add the mutton.

6. After the flavor is produced, the light soy sauce consumes oil.

7. Add warm water.

8. Fire. <>

9. Sweet chili peppers.

10. Hob carrots.

11. Bring the meat to a boil and pour in. Yuba is temporarily put in.

12. Bring the pot to a boil and peppers.

13. Dried shrimp to enhance freshness.

-Cook for 30 minutes a little longer.

15. Remove from the pot.

Add an appropriate amount of oil to the pot, add rock sugar, Lao Gan Ma spicy sauce, ginger, green onion, dried chili, tangerine peel, garlic, Sichuan pepper, bay leaf, cinnamon, star anise, grass fruit, cumin and stir-fry over low heat until fragrant, put in the scalded mutton and stir-fry for a few minutes, spray in cooking wine. The following is the method of mutton sliced hot pot that I have compiled and shared for you, welcome to read and reference.

Preparation of lamb fillet hot pot

Materials:

Mutton, cooking wine, rock sugar, Lao Gan Ma spicy sauce, ginger, green onion, dried chili, tangerine peel, dried lotus root, dried figs, red dates, garlic, Sichuan pepper, bay leaves, cinnamon, star anise, grass fruit, cumin, dark soy sauce, oyster sauce, light soy sauce, salt.

Method

1. Bring the water to a boil, add green onions, ginger and cooking wine, put in the mutton pieces, blanch for a few minutes, remove the mutton and wash the blood.

2. Add an appropriate amount of oil to the pot, add rock sugar, Lao Gan Ma spicy sauce, ginger, green onion, dried chili, tangerine peel, garlic, Sichuan pepper, bay leaf, cinnamon, star anise, grass fruit, cumin and stir-fry over low heat, put in the lamb that has been blanched and stir-fried for a few minutes, and spray in cooking wine.

3. Add an appropriate amount of dark soy sauce, stir-fry well to color, then add an appropriate amount of light soy sauce, oyster sauce, dried lotus root, dried figs and red dates and continue to stir-fry evenly.

4. Add boiling water that has overflowed all the ingredients at one time.

5. Bring to a boil over high heat, turn to medium-low heat and simmer for 1-2 hours, simmer until the meat is rotten and fragrant, add a little salt to taste.

Tips

1. It is best to choose mutton with fat and thin, slightly bone, which is fatty and delicious, and has little taste.

2. All kinds of ingredients can be matched by yourself, spices, red dates, etc. can partially remove the unique smell of mutton, please add as appropriate.

3. When stir-frying mutton, spray cooking wine while it is hot, and at the same time the alcohol is heated and volatilized, it can take away part of the unique smell of mutton.

4. For stewed meat, it is best to add enough water at one time, and do not add water halfway (it really doesn't work, add boiling water), otherwise the taste will be greatly reduced.

5. It is best to put the seasoned salt last, so as not to shrink the meat, not to stew, spicy sauce, dark soy sauce, light soy sauce, oyster sauce, salt have a salty taste, please pay attention to the amount, so as not to be too salty.

Simple lamb stew.

Ingredients: 1 piece of mutton, 1 bag of hot pot base for small fat sheep clear soup, 1 piece of radish cut into hob pieces, 1 section of green onion, 1 piece of ginger, 10 garlic cloves.

Simple lamb stew to prepare:

1 Soak the lamb pieces for about half an hour to wash off the blood.

2 Boil water, add a little rice wine, pour in the washed mutton pieces, blanch for 5 to 10 minutes, remove and wash for later use.

3 Pour the lamb base into the pressure cooker, add the green onions, ginger and garlic, then put the blanched mutton in, and add water until the lamb is not over one finger. Cover with a lid, boil the steam, turn to medium heat for 15 minutes. Remove from heat.

4 Turn on the pressure cooker after exhausting, pour all the mutton and soup into the wok, add the chopped radish, and simmer until the radish is cooked and rotten.

2 Because the soup stock has been seasoned, you can choose whether to add salt according to your taste, and if you add salt, it is better to choose when you put in the radish.

3 The base of the little sheep hot pot must be made of clear soup, not spicy, otherwise it will become spicy mutton.

4 Lamb stew with turnips is delicious. I added fresh mushrooms and frozen tofu.

5 The pieces of turnips should be cut into larger pieces.

Lamb is healthier when paired wisely.

Mutton is warm and easy to get hot when eaten often. Therefore, when eating mutton, it should be paired with cool and sweet vegetables, which can play a role in cooling, detoxifying, and removing fire. Cool vegetables generally include winter melon, loofah, rape, spinach, cabbage, enoki mushroom, mushroom, lotus root, callus white, bamboo shoots, cabbage, etc.; And sweet potatoes, potatoes, shiitake mushrooms, etc.

After buying the mutton, soak it in clean water to remove the blood and wash it.

Lamb is cut into slices of the right size. Put the prepared ginger, chili, star anise, and peppercorns in a casserole and add water to bring to a boil.

Put cold water in another pot and bring the mutton to a boil over high heat.

Skim off the blood foam and put the lamb into a casserole where the water has been boiled.

Turn the lid to the lowest heat and simmer for 50 minutes, turn off the heat, do not open the lid, make full use of the heat stored in the casserole, and then simmer the mutton to be fully cooked. (The specific time can be flexibly selected according to the size of the mutton.) If the lamb is large, you can use chopsticks to prick the mutton, and if it can be easily pierced, it is cooked thoroughly.

If it's small, you can taste it directly. )

Wash and chop the coriander and shallots.

Open the lid of the pot and put salt to taste, put it in a bowl and sprinkle chopped green onions, coriander, white pepper, vinegar, and a few drops of sesame oil. With dough cakes, steamed buns, etc., it is simple and delicious. (Put some minced garlic sprouts to make it more flavorful).