How to make simple clear water lamb from raw lamb

Shimizu lamb? Is it the stewed mutton that we Xinjiang people say, it's very simple, cut the mutton into pieces, wash them, fill the cauldron with water, put the meat pieces in, simmer for a while, skim off the blood foam, continue to stew, stew until it is cooked and go directly out of the pot (those who like to eat carrots can be some in front of the pot). The mutton is served in **, with chopped rawskin sprouts (onions) on top, and a plate of salt and pepper is served on a small plate, and then it is ready to eat!!

Shimizu lamb? Ingredients: mutton catty, white radish catty, mushroom 400 grams, a small carrot (150 grams), a small section of dried cane (divided into several small portions), an appropriate amount of codonopsis astragalus, 5 longan meat, 50 soybeans soaked in advance, and a piece of ginger.

Wash the lamb in small pieces, put it in a pot with cold water, boil the lamb with cold water for 5 minutes, and then wash the blood bubbles of the lamb. Pour water into the clay pot, boil over medium heat, put all the above ingredients (except white radish and mushrooms), after the water is boiled again, boil on low heat for 3 hours, remove the carrots, dried cane, codonopsis, and astragalus and discard them, and then put in the white radish and mushrooms cut into pieces, and cook over low heat until the radish and mushrooms are cooked thoroughly.

There are no spices added to this soup, so it tastes lightly sweet without excessive miscellaneous taste, and the taste is really good.

The steps to make lamb delicious and simple are as follows:1. Soak the lamb in cold water for 2 minutes, during which the water is changed several times.

2. Slice the ginger and cut the coriander into sections.

3. Pour water into the pot and boil for 30 minutes.

4. Wash with water 2-3 times after removal.

5. Put a spoonful of oil in the pot, add pepper, chili pepper and ginger slices and stir-fry to bring out the flavor, pour in the mutton and stir-fry, add water to cover the mutton.

6. Put salt, star anise, angelica, garlic, pepper, wine, soy sauce, cover and simmer, turn to low heat and cook for 1 and a half hours after the water boils.

7. During the period, you can open the lid several times and add water to prevent the pot from drying.

8. Add coriander and stir-fry to remove from the pan.

9. The delicious lamb is done.

Ingredients: 300 grams of lamb (hind legs), 2 green onions.

Excipients: 1 tablespoon starch.

Seasoning 1 2 tsp salt, 1 tbsp vinegar, 5 cloves of garlic, 2 tbsp cooking wine, tbsp light soy sauce, 1 tbsp Sichuan pepper powder, 1 tbsp sugar, 2 tbsp vegetable oil.

Method Soak the mutton in water in advance (soak it for a while, you can change the water several times in the middle, and you can not soak it if you don't have time), and then squeeze out the water with kitchen paper or a disinfectant towel, 2Remove the fascia and cut into large slices with a top knife (cut off the shredded meat; It can be slightly frozen and then cut to make it thinner).Add Sichuan peppercorns, light soy sauce and starch.

Grasp well and marinate for about 10 minutes. Finely chop the garlic and cut the green onion diagonally into thin slices about 5 cm long, 3Start the wok, add 2 tablespoons of vegetable oil after the pot is hot, when it is 7 hot, add the mutton, quickly fry until the mutton changes color, and immediately put out the oil control for later use, 3

Leave the bottom oil in the pot (you can also add a little more oil, you can save oil with a non-stick pan), add the minced garlic, and simmer until fragrant. Add the shredded green onions and continue to stir-fry over low heat until the green onions are slightly soft and fragrant. Add the mutton, add the cooking wine at the same time, turn to high heat, and quickly stir-fry evenly, 4

Add sugar and stir-fry evenly. Finally, add a few drops of balsamic vinegar. Add a pinch of salt to taste, stir-fry evenly, and serve.

Cooking skills In addition to stir-frying minced garlic and shredded green onions, the rest of the steps should be kept on high heat to ensure that the lamb is tender and smooth;

2. When marinating mutton, add Sichuan pepper powder, which can effectively remove the fishy smell of mutton. If not, you can also use some allspice powder or pepper.

As follows:

Ingredients: 500g mutton, 40g white radish, 30g yuba, 6g ginger, 5g tangerine peel, 5g star anise, 3ml cooking wine, 3g chili pepper, 3g minced garlic, 3g minced green onion, 2ml light soy sauce, 2ml rice vinegar.

Method: 1. First wash the mutton and slice it.

2. Then put the mutton into the pot and blanch: the mutton has a strong fishy smell, and blanching can remove part of the fishy smell and blood.

3. Cut the ginger into small pieces.

4. Put on the pot, bring to a boil over high heat, and simmer slowly over low heat for 30 minutes.

5. Now in the seasoning dish, put the chili pepper, minced garlic, minced green onion, light soy sauce and rice vinegar into the bowl and stir well.

6. Cut the white radish and yuba into small pieces as a side dish.

<>7. At this time, the mutton is stewed.

8. Get ready and serve.

Mutton soup with clear water, nourishing and delicious in winter.

The preparation of Shimizu lamb is as follows:

The ingredients that need to be prepared in advance include: 500g of lamb, 300g of cotton yam, 15g of codonopsis, 15g of American ginseng, 50g of ginger, 1 green onion, and 30g of cooking wine.

1. 500g lamb cut into small pieces.

2. Blanch in a pot of boiling water and remove it.

3. Cut the green onion into sections, pat the ginger with the skin and put it at the bottom of the casserole.

4. Put in the blanched mutton pieces to remove the smell, add water to cover the mutton, wrap the American ginseng and codonopsis in gauze and put it in 5, add cooking wine.

7. Peel the long yam and cut it into strips, soak it in water and set aside.

Minutes or so, the mutton is cooked, add yam strips, simmer for another 15 minutes, 9, stew well, sprinkle with pepper.

10. Add an appropriate amount of salt and mix thoroughly.

11. Sprinkle with chopped shallots.

Ingredients: 750 grams of mutton, 20 grams of ginger, a package of mutton herbs.

Excipients: 10 ml of oil, a little monosodium glutamate, 5 grams of salt, 10 ml of cooking wine, 3 grams of pepper.

1.Prepare lamb, herbs and ginger.

2.Blanch the lamb first and set aside.

3.Stir-fry the ginger in oil and stir-fry the lamb and seasonings.

4.After stir-frying, add an appropriate amount of water and press in a pressure cooker for 45 minutes.

5.Salt and monosodium glutamate can be used to taste the boiled soup.

6.Sprinkle a bowl with a little chopped green onion.

Diagram of the finished mutton soup in Shimizu.

Ingredients: 150 grams of mutton, 1 white radish, 1 carrot Accessories: 1 piece of ginger, 5 cloves of garlic, a section of green onion, a little coriander, a little minced shallot, a little salt, a little cooking wine.

First, cut the prepared ingredients into pieces (red and white radish can be cut into hob pieces), marinate the mutton with a little cooking wine for ten minutes to remove the fish.

2. Boil the marinated mutton in a pot of boiling water to remove the foam on it, and remove the mutton for later use.

3. Put the blanched lamb and other ingredients into a saucepan and add the boiling water prepared in advance to submerge the ingredients.

4. Cover and simmer for 4 hours.

After five or four hours of stewing, it is dark, put a bowl of mutton soup, put a little salt, minced green onions, minced coriander, and a bowl of fragrant mutton soup is ready.

Ingredients: Appropriate amount of bone-in mutton, 1 piece of ginger, 2 green onions, 3 coriander, salt and chicken essence.

1.Select fresh lamb with bones, fat and lean, rinse the blood and impurities on the surface of the mutton with water, rinse and chop the shallots and coriander, and slice the ginger.

2.Add an appropriate amount of water to the pot, add the mutton to the pot with cold water in the cold pot and blanch it, boil over high heat, wait for a large amount of foam to float in the pot, use a strainer to remove the foam, then remove the mutton, and rinse off the foam attached to the surface of the mutton with water.

3.Add water, ginger slices, green onions, 1 spoon of cooking wine to the boiling pot, after the water boils, add the blanched mutton to the pot and stew for about 2 hours, if you want the soup to be milky white, you must boil it on high heat, and do not cover the lid during the stewing process, so that the sandalwood flavor in the mutton soup will evaporate with the water vapor, and the stewed soup is very delicious.

4.After the mutton soup is stewed, remove the lean mutton, and leave the lamb with bones and the fatter mutton in the pot to continue simmering.

5.After the mutton is sliced, add mutton, chopped coriander, shallots, a small amount of pepper, an appropriate amount of salt and chicken essence to the large bowl, and the mutton soup can be rushed into the bowl.

Ingredients: 600 grams of mutton, 100 grams of water chestnuts, 100 grams of bean curd, 10 grams of ginger, 10 grams of green onions, 10 grams of garlic, appropriate amount of water, 2 tsp salt, 1 tsp chicken broth mix, 1 tsp sugar, 1 tsp pepper, 1 tbsp wine.

1. First of all, prepare the required materials;

2. Blanch the mutton with boiling water to remove the blood and remove it;

3. Take a pot of water, add ginger slices, garlic, water chestnuts, green onions, and wine;

4. After boiling, throw in the mutton pieces;

5. Cover and cook softly, easy to bite, and the taste is relatively soft and rotten;

6. Then add yuba;

7. Wait for the yuba to cook until soft and smooth, add seasonings;

8. Wait until all ingredients are cooked thoroughly and sprinkle with chopped green onions;

9. Finally, put on a plate and serve.

Ingredients: lamb hind leg, cooking wine, ginger slices, aged vinegar, salt.

Here's how:

1. Prepare to raise your hind legs.

2. The hind leg meat of the sheep in Niujie is simply blocked into large pieces.

2. Wash the pot under cool water, add cooking wine and ginger slices and blanch.

3. Add the green onion directly and simmer.

4. Add a little vinegar to remove the fishy smell and simmer for 1 hour on low heat.

5. Add salt to taste when it is almost out of the pot, the mutton soup is rich and the mutton is soft and rotten.

6. The mutton is completely cool, sliced and served.

Ingredients: 750 grams of mutton, 20 grams of ginger, a package of mutton medicinal materials: 10 ml of oil, a little monosodium glutamate, 5 grams of salt, 10 ml of cooking wine, 3 grams of pepper 1, prepare mutton, herbs and ginger.

2. Blanch the mutton first and set aside.

3. Stir-fry the ginger in oil, add the mutton and seasonings and stir-fry.

4. After stir-frying, add an appropriate amount of water and press it in a pressure cooker for 45 minutes.

5. Add salt and monosodium glutamate to taste the boiled soup.

6. Sprinkle a little chopped green onion in a bowl.

7. Finished product.

Ingredients: 750 grams of mutton, 20 grams of ginger, a package of mutton herbs, 10 ml of oil, a little monosodium glutamate, 5 grams of salt, 10 ml of cooking wine, 3 grams of pepper.

Steps: 1. Prepare the mutton, herbs and ginger.

2. Blanch the mutton first and set aside.

3. Stir-fry the ginger in oil, add the mutton and seasonings and stir-fry.

4. After stir-frying, add an appropriate amount of water and press it in a pressure cooker for 45 minutes.

5. Season the boiled soup with salt and monosodium glutamate.

6. Sprinkle a little chopped green onion in the pot.

The "stewed mutton" that dominates the whole winter, the meat is soft and glutinous, and the soup is clear, and the chef teaches you the correct mutton method.

Lamb in clear soup. Ingredients: One pound of fresh mutton.

Excipients: Appropriate amount of ginger and shallots, two corianders, five grams of pepper, and three grams of salt.

Method First prepare a large basin, prepare fresh mutton cut into a small ruler module into the basin (cut into the size of a baby's fist is the best), then add flour, grasp and pinch with your hands for a few minutes, after seeing the water, rinse it with water, add enough water to cover the mutton again, soak for two hours (the purpose of soaking is to remove blood water), change the water many times in the middle, and the effect of soaking will be better.

2. Then soak the mutton at the same time, then wash the ginger and cut a few slices of ginger, pat the remaining whole piece a few times, remove the roots of the chives and wash and chop, wash and chop the coriander, and boil a large pot of hot water with a hot water kettle (boiling water is the best for stewed mutton).

3. Drain the soaked mutton pieces, heat them and put them in the cooking oil to moisten the pot, then turn to low heat and put the ginger slices into the pot to burst out the fragrance, and then pour the drained mutton pieces into the pot for stir-fry over low heat (the purpose of stir-frying is to remove the fishy smell), and pour it out when the mutton turns white and discolored.

Fourth, then prepare a saucepan, pour the previous boiling water into the saucepan, put in the fried mutton pieces, turn on high heat to boil the water again, then use a spoon to skim off the foam, after skimming, add the loose ginger pieces, close the lid and turn to medium-low heat to continue to simmer for an hour and a half.

Fifth, after the mutton soup is stewed, then skim off the foam (the focus of mutton is clear soup, not thick soup), take out the mutton and cut it into slices and put it in a bowl, take a large bowl, add chopped coriander, minced chives, salt, pepper, appropriate amount of mutton slices, and then use a pot and spoon to stew the stewed mutton soup, scoop a big spoon into the bowl, stir evenly with chopsticks, stewed mutton soup is formed, if the family is rich, it would be better to have two vermicelli.

Summary of lamb in clear soup.

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Through the above steps, I believe that many people have a deeper understanding of the preparation of clear soup mutton. In fact, whether it is clear soup mutton or soup food, the key is to pay attention to details, because soup food is relatively simple, so only by relying on the details to pay special attention to the characteristics of clear soup mutton. Especially when stewing, be sure to adjust the mouth at the end, otherwise adding salt too early will make the nutrition of the mutton not easy to volatilize, and it will also affect the umami of the soup.

Lamb stew. 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 put the chopped 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 protects the stomach lining, increases the secretion of digestive enzymes, and aids 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 sell potatoes, 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.