The recipe for spicy mutton fat, the recipe for chili melodium is a detailed secret recipe.

Lanolin pepper recipe.

Materials. Ingredients.

1000 grams of sheep plate oil.

Seasoning. Peanut oil.

300 grams. Salt.

2 grams. Chili sauce.

250 grams. The practice of lanolin.

1.Don't put oil in the pot, wash the mutton oil directly and put it in the stir-fry, there will be some water from the mutton oil at the beginning.

2.Continue stir-frying until the water has evaporated, and the sheep plate oil will start to produce oil, then reduce the heat.

3.Bring to a low boil and let the sheep oil slowly refine the oil.

4.When the oil residue in the pan is shriveled yellow, it means that the oil has been exhausted, and you can turn off the heat at this time.

5.When the oil is warm enough to dry until it is not too hot to touch the pot with your hands, sieve the mutton fat and pour it into another non-stick small pot to filter out the oil residue.

6.Add the chili paste, peanut oil and salt, put it back on low heat, and continue to simmer slowly, stirring as you go.

7.When the color of the chili sauce changes from bright red to a very dark purple red, and you can smell the strong spicy taste, turn off the heat.

8.Turn off the heat and let cool for 10 minutes, pour the spicy lanolin into a container with a lid.

9.After the lanton fat is cold and solidified, it can be refrigerated and stored.

Cooking skills. 1. The mutton fat will solidify into lumps after it is refined and cooled, and adding some vegetable oil (peanut oil I added) will make the mutton fat easier to disperse and easy to take out;

2. Add chili sauce to make mutton fat, don't use chili noodles, the chili noodles are too dry, and they are not as delicate as chili sauce, and the mutton fat tastes smoother;

3. Chili sauce, where you buy pickles, you can buy them for 2-3 yuan, and you can buy them for 10 yuan.

4. The whole process of boiling mutton fat should be made with low heat, and the mutton fat boiled out of the burnt smell is not fragrant if the fire is too urgent;

5. The cooked mutton fat is cooled to solidify and turn into orange-red lumps, put it in the refrigerator for refrigeration and freeze preservation, and it is no problem to eat it for half a year.

Ingredients: lamb plate oil, chili flakes, sesame seeds.

Wash the mutton plate oil and cut it into small pieces, put it in a pot, add half a bowl of water, boil, and stir-fry with a shovel halfway.

When the water in the pot has evaporated and the oil begins to come out, turn off the heat and squeeze the sheep fat cubes with a spatula. When the oil residue turns brown, use a colander to remove the oil residue. (Don't worry about the oil residue that is too small at the bottom of the pot, you can pour it directly into the chili noodles, it is very fragrant).

Cool down the sheep fat in the pot slightly, pour it into the chili noodles in batches (choose a high-temperature resistant vessel to hold the chili noodles, you can put some sesame seeds to enhance the flavor), stir slowly in the process.

Excess oil can be stored separately.

Stir frequently while the chili oil is cooling, so that the chili pepper and mutton fat are evenly distributed. After the sheep fat chili is solidified, you can use a knife to cut it into small pieces for easy eating.

10 pounds of mutton.

5 kg of medium coarse chili noodles (two wattle strips, bullets, millet spicy press 1:1:1) 750g of sesame seeds with skin

500g of green onion and ginger each minced.

Spices: 50g star anise powder, 20g grass fruit, 30g white pepper powder, 10g cloves, 40g Sichuan pepper powder, a little liquor.

How to make it: Heat the lamb in a pan, fry the lamb fat dry, and remove. Put the chopped green onion and ginger in the pot and fry until fragrant. Remove and set aside.

The oil temperature is 4-5 minutes hot, and the white sesame seeds are fried in the pan to bring out the fragrance.

Put some liquor and water in advance of the chili pepper and mix well, boil the fragrance and color in the pot, and then mix the spices in the pot.

1.Prepare the peppers, wash and drain. 2.

Then pull out the stems of the chili peppers and clean up the chili seeds inside. 3.After pulling it all out, flatten the pepper with a knife, and then break the pepper through the middle of the head and tail.

This makes it easier to fry a bit. 4.Then chop the garlic and set aside, then we will make the sauce sauce, prepare a small bowl, pour in light soy sauce, sugar, vinegar, stir well and set aside.

5.Heat the wok, pour in the dry chili pepper, stir the water off, stir-fry soft, stir-fry the pepper skin with yellow bubbles, put oil and stir-fry.

Heat the lamb fat and pour it directly over the spicy seeds.

Ingredients: 400 grams of mutton fat, 100 grams of dried red pepper noodles, chopped sesame seeds, chili noodles.

Specific steps: 1. Wash fresh mutton fat (about 400 grams) with warm water and cut into small pieces.

2. Put the dried red pepper noodles (100g) in a large bowl with high temperature, add half a spoon of fried chopped sesame seeds (to increase the fragrance), and stir with chopsticks.

3. Add half a bowl of water to the wok, bring to a boil, and add mutton fat.

4. Turn to low heat, boil slowly, and turn it with a shovel to heat the mutton fat evenly, slowly evaporate the water and overflow the oil.

5. When the oil residue turns brown and floats on the oil surface, use a waterless colander (the colander must be dry to control the moisture, otherwise, the water will splash when it encounters hot oil, and it will be dangerous), and the oil residue will be fished out and discarded.

6. Turn off the heat, slowly pour the boiled mutton fat into the chili noodles, stir gently with chopsticks while pouring in, pour a little less at a time, and pour it in multiple times to prevent the chili noodles from overflowing when the hot oil is hot.

7. Before the sheep fat chili is solidified, stir it frequently with chopsticks so that the chili noodles can be evenly distributed in the sheep fat.

8. When the mutton fat chili oil is completely solidified, use a knife on the surface of the mutton fat, dissolve the cruciferous knife, divide the solidified mutton fat chili oil into small pieces, put it in the fresh-keeping box (or fresh-keeping bag), put it in the refrigerator, and take it as you eat, which is particularly convenient and hygienic.

Three meals a day, cook your favorite food, and share the taste of home with you.

Mutton fat chili pepper is a favorite seasoning of northerners, mutton soup, mutton noodles, etc., put some mutton chili pepper, can add color and flavor, increase appetite.

Today I will share with you the recipe of mutton chili, and interested friends may wish to give it a try.

1. About 400 grams of mutton fat, wash with warm water and cut into small pieces;

2. About 150 grams of dried red pepper noodles and put them in a large bowl with high temperature resistance;

3. Put the cut mutton directly into the wok and heat it, and turn it often with a spatula;

4. When the water in the mutton fat has evaporated, the mutton fat begins to produce oil, turn off the medium heat, and slowly press the mutton fat block with a shovel;

5. When the oil residue becomes brown and floats on the oil surface, the oil is boiled, turn off the heat, and use a colander to remove the oil residue (remember: the colander should be dry and there should be no water);

6. Slowly pour the boiled mutton fat on the chili noodles, pour it in batches, and stir slowly to prevent the mutton fat from overflowing;

7. In the process of chilling the chili oil, stir it often with chopsticks so that the chili noodles can be evenly distributed in the sheep fat;

8. When the mutton fat chili pepper is completely cooled, put the big bowl upside down on the case, take the mutton fat chili out of the bowl, cut it into small pieces with a knife, put it in a closed container or in a fresh-keeping bag, put it in the refrigerator, and eat it all year round.

1. Old Beijing mutton fat hemp tofuIngredients: 1 kg of hemp tofu.

Excipients: 150 grams of yellow sauce, 150 grams of mutton fat, 100 grams of soybeans, 3 taels of leeks, appropriate amount of water.

2. Eggs and lanolin tea.

Ingredients: 60 grams of mutton fat tea, two bowls of water skiing in Qingduan, 1 egg.

Excipients: appropriate amount of green onion, 1 tablespoon of salt, appropriate amount of corn oil.

3. Sheep fat spicy.

Ingredients: 500 grams of lamb loin fo oil, 150 grams of Erjingtiao chili pepper, 50 grams of slightly spicy chili pepper in bullet, 50 grams of spicy chili pepper in bullet.

Excipients: 50 grams of sesame seeds, 1 tablespoon of salt, appropriate amount of Sichuan pepper powder, appropriate amount of five-spice powder.

4. Kumaiqi naan.

Ingredients: 300 grams of mutton, 500 grams of flour, 50 grams of onion, 300 grams of mutton fat.

Excipients: appropriate amount of salt, 3 grams of cumin powder, appropriate amount of pepper.

5. Lanton fat cake.

Ingredients: 250g of mutton fat.

Excipients: appropriate amount of salt, appropriate amount of monosodium glutamate, 100g of green onion, 150g of ginger, 20g of persimmon pepper, 3g of pepper.

6. Roasted eggplant in mutton fat.

Ingredients: 1 eggplant, 100g of persimmon pepper, 200g of tomato paste.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of mutton fat, appropriate amount of sugar.

7. Stir-fry choy sum in mutton fat.

Ingredients: 500 grams of choy sum.

Excipients: 20 grams of mutton fat, 2 grams of peel, 2 grams of salt, 3 grams of oyster sauce.

8. Stir-fried beans with lamb liver and mutton fat.

Main loose acacia material: 20 grams of mutton fat, 300 grams of beans, 1 piece of mutton liver.

Excipients: 1 tablespoon of peanut oil, 1 tablespoon of oil, 1 tablespoon of cooking wine, 1 tablespoon of aged vinegar, 1 teaspoon of salt.

9. Lamb ravioli.

Ingredients: 300 grams of lamb leg, 20 grams of mutton fat, 400 grams of flour, 2000 grams of mutton soup, 1 egg.

Excipients: appropriate amount of chili oil, appropriate amount of salt, 1 green onion, 2 grams of pepper.

10. Stir-fried beans in mutton fat.

Ingredients: 250g of beans, about 30g of mutton fat.

Excipients: appropriate amount of shiitake mushrooms, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of dried fish.