What are the ways to make mutton, and what are the ways to make mutton

Mutton is divided into goat meat, sheep meat, and wild mutton meat. In ancient times, mutton was called boiled meat, lamb meat, and lamb meat. It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people.

I'll share with you how to make this dish, so you can try it at home!

First of all, the lamb should be washed, blanched and skimmed off the foam. Then put it in a pot, pour in water, put in onion rings, dried chilies, green onions, ginger, star anise, cinnamon, salt, monosodium glutamate, and pour some two pot heads!

Once the heat is boiling, skim off the foam on it, and then switch to low heat and cook until eight are ripe! Fish out and set aside!

Then pour peanut oil into the pot, put in minced garlic, chili peppers, Lao Gan Ma bean drum, fry the fragrance, pour the mutton in, and then put in cooking wine, monosodium glutamate, soy sauce, you can put some chili sauce to eat spicy, consume oil, fry until even, and then add the soup that cooked the mutton at the beginning, and cook it!

The mutton is very fragrant, especially the one my mother made in a big pot, it is simply the best dish I have ever tasted! Because the mutton has a nasty smell of mutton, it is neglected by some people. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its gas and maintain its mutton flavor.

1. Mutton soup.

The easiest way to make mutton is to make it into mutton soup, the mutton soup is relatively fragrant, and the method is very simple, as long as the right amount of fresh mutton and the right amount of seasoning can be prepared, first cut the prepared mutton into pieces and clean it, and then put it in the pot to add the appropriate amount of water, and then put the prepared seasonings such as edible salt monosodium glutamate back to the hometown ginger slices, put them in together, until it is cooked into a thick soup.

2. Braised mutton.

Many people especially love to eat braised flavor dishes, mutton can also be made into braised flavor, if the mutton is made into braised mutton, it is also a delicacy not to be missed, first of all, prepare an appropriate amount of fresh mutton, cut it into pieces to clean it, and then put a small amount of oil in the pot, after heating, put the mutton in and stir-fry, add cooking wine, light soy sauce, soy sauce, edible salt and fennel to stir-fry into the flavor, and then put in a small amount of water, about a quarter of an hour or so.

3. Stewed lamb.

Mutton can also be stewed to eat, stewed to eat is very warm, and the taste is also relatively pure and fragrant, first of all, prepare an appropriate amount of mutton to clean it, and then put it in the basin, and then add some seasonings, such as edible salt, monosodium glutamate, cooking wine, fennel, star anise, etc., and then put the appropriate amount of wolfberry in it, and then put it in the steamer, stew it over high heat. It can be said that lamb stew is the most nutritious method.

Lamb stew with turnips.

Ingredients: lamb, ginger, coriander, pepper, etc.

Method: We first washed the mutton, then cut it into small pieces of about 2 cm, and then washed the radish and cut it into small pieces of 3 cm; Parsley wash and cut off. Put the mutton, ginger and salt in the pot, add an appropriate amount of water, put it to a boil, change to a simmer and boil for 1 hour, and then put in the radish pieces to cook.

Put parsley and pepper.

Features: Mutton is a good way to drive away cold and warm the stomach, can protect the stomach wall well, is very suitable for improving the symptoms of indigestion, radish is a good way to clear heat and relieve cough and phlegm, remove dryness and shengjin, clear heat and slack poison, eat meat and drink soup, this food is very delicious, and can increase our appetite very well.

Lamb winter melon soup.

Ingredients: 100 grams of mutton, 300 grams of winter melon.

Method: Peel and cut the winter melon into thin slices, fry it slightly, and then put an appropriate amount of water; Marinate the mutton slices with monosodium glutamate, salt and minced green onions for 5 minutes, add the marinated mutton after the winter melon soup boils, and cook.

Efficacy: mutton is a good tonic and cold effect, regular consumption of some mutton can enhance the body, kidney and aphrodisiac, winter melon is a good diuresis and swelling effect, mutton and winter melon together is very suitable for people with qi and blood deficiency to eat, help regulate and nourish the body.

Lamb chops stewed with Sichuan pepper.

Ingredients: lamb chops, Sichuan pepper, shiitake mushrooms, bamboo shoots, cooking wine, sugar, salt, monosodium glutamate, ginger slices, chicken essence, oil, fresh soup.

1.Cut the lamb chops into strips 5 cm long and 3 cm wide, soak them in cold water for 1 hour to purify the blood water, then blanch them with hot water, remove them and let them cool, blanch the mushrooms and winter bamboo shoots and let them cool for later use.

2.Put the pot on the fire, put a little base oil, add Sichuan pepper, winter bamboo shoots, ginger slices and stir-fry together, cook in cooking wine, put lamb chops, add fresh soup, simmer for 15 minutes, add salt, monosodium glutamate, sugar, chicken essence, and then simmer for 20 minutes over low heat.

Lamb boiled eggplant.

Ingredients: eggplant, lamb, dried chili, cumin, ginger, shallots, ground pepper leaves, angelica, bay leaves, kimchi salt, pepper powder, fennel powder, ginger powder, dried coriander, coriander.

1.Soak the lamb in cold water for more than three hours to remove blood and impurities.

2.Cut the eggplant into hob cubes, the potatoes into hob cubes, and the lamb into cubes.

3.Put the dried chilies, cumin, ginger, shallots, ground pepper leaves, angelica and bay leaves into the spice packet.

4.Add water to the pot, put in the mutton pieces, add the spice packets, dry coriander, sprinkle a handful of pickle salt, salt should be given enough at one time, cover and boil over high heat, skim off the foam, change to low heat and simmer, stew the mutton, and take out the spice packet.

5.Put in the eggplant and potato pieces, cover the lid, simmer over low heat, simmer slowly, boil and boil into the flavor, add pepper powder, fennel powder, ginger powder, and then use a spoon to pestle the eggplant, potatoes, and mutton pieces, stir evenly, and put it on a plate.