How do you cook lamb s foot bones deliciously? How to make lamb s feet delicious

Ingredients: 700 grams of lamb leg bones, 500 grams of radish, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of hawthorn, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of rock sugar.

Step 1 ] Wash the mutton with water;

2 ] Boil water in a pot, blanch the mutton in the pot for five minutes after the water boils, blanch and remove the blood;

3 ] Prepare seasonings;

4 ] Cut the seasoning;

5 ] Boil water in another pot, add an appropriate amount of cooking wine, and add the chopped seasoning. Because it's best not to add water halfway, add a little more water at a time;

6 ] Pour the mutton into the pot, add a few rock sugar and bring to a boil, simmer over medium heat for two hours;

7] Prepare turnips;

8 ] After two hours the lamb is almost soft, add the radish and salt;

9 ] There are old people in the family, so it should be soft, and simmer for another hour, and the radish and mutton are soft, and then you can take it out of the pot.

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1. The practice of braised sheep's trotters is mainly burned, the masses have an appetite, and the main ingredient is mutton trotters, which is rich in nutrients, superior in taste, spicy and not greasy, and has no peculiar smell.

2. Tomorrow, Lao Liu will go to share the homely practice of braised lamb's trotters, and your favorite partner can keep it first, and try it myself when I have time.

3. Above, start with the introduction of the ingredients you want:

750 grams of sheep's trotters, green garlic, garlic, millet spicy, ginger to taste.

4. First, slice the ginger and garlic, cut the chili rings with millet spicy, pat the green garlic roots, and cut into small pieces of less than three centimeters. Then use steel wool balls to burn the sheep's hooves that have been lost and have wool remnants.

5. Then put the clean sheep's trotters into a pot of cold water and blanch, then put in ginger slices and cooking wine to remove the smell, skim off the foam after the pot is opened, and then take out the clean wash for later use.

6. Pour oil into a hot pan, put 15 grams of rock sugar to boil the sugar color when the oil temperature is 50% hot, boil until the foam is soy sauce color, put in the sheep's trotters and stir-fry for color, then put in ginger slices and garlic slices, and then put in more cold water, then put in 10 grams of oyster sauce, 10 grams of light soy sauce, an appropriate amount of cooking wine, 5 grams of dark soy sauce, a spoonful of soybean paste, 2 grams of salt, then cover the pot and simmer for one and a half hours on medium-low heat.

Lamb's feet in red soup. Ingredients: lamb's feet, hot pot base, Da Hong Pao, seasoning, spices, garlic, ginger, Sichuan pepper, dried chili, chicken essence, pepper oil, braised soy sauce, bean paste.

Steps: Step 1, burn the sheep's feet to remove the hair, wash, pass through the water once, and set aside.

Step 2: Preparation of excipients.

Step 3: Preparation of excipients.

Step 4: Preparation of excipients. Step 5: Pour in an appropriate amount of clear oil, add ginger and garlic, hot pot base, Da Hong Pao, braised seasoning, and bean paste, and stir-fry over low heat. Add the teriyaki soy sauce and stir-fry until dark red.

Add water, add spice packets and bring to a boil over high heat.

Spicy lamb's feet. Ingredients: Cooked lamb's feet.

Ingredients: mutton broth, chives, garlic, turmeric, chili powder, grass fruit powder, Sichuan pepper powder, soy sauce and salt.

Method: 1. Chop the boiled lamb's feet and set aside.

2. Remove the roots, old skin and yellow leaves of the chives, wash and chop them for later use.

3. Peel the garlic, wash it and chop it for later use.

4. Scrape the turmeric skin, wash it and chop it for later use.

5. Stir-fry garlic, turmeric, chili powder, grass fruit powder, and Sichuan pepper powder, pour in the chopped lamb's feet and soy sauce, stir-fry for a while, heat an appropriate amount of mutton soup, simmer for 3-5 minutes, sprinkle with chopped green onion and salt before cooking, mix well, and then put it on the table to eat.

Lamb's feet stewedIt's delicious, and here's how to do it:

Ingredients: 500 grams of sheep's trotters, 10 grams of ginger, 20 grams of red dates, 10 grams of wolfberry, 20 grams of Codonopsis, 20 grams of astragalus, 3 grams of Chuanxiong, 2 grams of tangerine peel, 5 grams of longan.

Excipients: 8 grams of oil.

1. Fly the horns into water first, about 10 minutes, rinse with water to remove the foam.

2. Remove the core of the jujubes, wash all the ingredients, and put all the other ingredients except the wolfberries into the stew pot.

3. Add lamb's feet.

4. Add warm or cool boiled water.

5. Put it in the stew pot, set the stew mode, hours, when simmering to the last 5 minutes, add the wolfberries, and add salt to taste before drinking.

Preparation of braised lamb's trotters (simple):Ingredients: 500 grams of sheep's trotters, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried red pepper, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of oil consumption, appropriate amount of cooking wine.

1. Prepare the sheep's trotters: blanch the sheep's trotters, take them out and rinse them in the cold water of the wild moqi, and control them to dry for later use.

2. Prepare the bottom of the pot: green onion, ginger, garlic, Sichuan pepper, star anise, sugar, dried chili, cinnamon.

3. Add, dark soy sauce, light soy sauce, oil consumption, a little cooking wine.

4. Stew: Add the prepared sheep's trotters, add water to the sheep's feet, and simmer for about two hours.

5. Remove the juice from the pot over high heat.

Roasted lamb bones in sauce. Mutton is one of the delicious shades of winter warmth and cold protection, with less fat content, warm and sweet, even if you eat a little more, you don't have to worry about getting fat with long meat, it will only help you drive away the wind and cold, and keep you warm for a winter. "Beauty"It is the sheep that is very beautiful, so it is enjoyable to eat mutton.

Eating roasted mutton bones in sauce is not only enjoyable, but also has another pleasure, which is the delicious taste hidden in the bones.

Ingredients: 1000 grams of lamb bones.

Seasoning: 1 green onion, 8 grams of ginger, 2 heads of garlic, 3 dried red peppers.

1 gram of Sichuan pepper, 3 star anise, 1 section of cinnamon, 100 grams of soybean paste, 30ml of soy sauce, 6 grams of salt.

Production: 1. Wash the lamb bones and cut them into large pieces, put them in a pot, pour an appropriate amount of cold water, bring to a boil over high heat, skim off the blood foam and remove them. Slice the green onion and ginger.

2. Rinse the blanched lamb bones with cold water and drain the water.

3Heat the oil in the wok over medium heat, add ginger slices, green onions, 5 garlic and dried chili peppers and stir-fry until fragrant.

4Add the lamb bones and plenty of cold water and bring to a boil over high heat.

5. Add soy sauce and soybean paste without stirring, and skim off the foam when boiling.

6Add the rest of the garlic, star anise, Sichuan pepper and cinnamon, stir well, simmer for an hour on low heat.

7. Add salt, mix well, medium heat until the soup is slightly thicker.

The preparation of stewed lamb bones is as follows:

500g of lamb bones, 10g of green onions, ginger, coriander, cooking wine are 10g of dark soy sauce, Sichuan pepper, sugar, cinnamon, and salt are all prepared, and the meat slices on the lamb bones are sliced, and then soaked in cold water, and the blood in the meat is soaked off.

After soaking, put the lamb bones into boiling water and boil for ten minutes, then put them in a pressure cooker, put the green onion, ginger, cooking wine, dark soy sauce, peppercorns, sugar, cinnamon, salt in an appropriate amount, and add coriander when the pot is boiling.

How to boil bone broth white.

Material. Shaved pork thigh bones (2 stick bones), 20 grams of ginger, 10 grams of garlic, 2 green onions, and wolfberries.

Method. Generally, where you buy bones, you can ask the store to help you sawn the bones into knots or chop them into knots, so that you don't have to make a bang at home.

First of all, the pork bones should be watered once: that is, boil a pot of boiling water first, put the bones in and cook for about 10 minutes, (seeing the bones indicates that the remaining meat is cooked, or there is no blood), and remove them. Rinse the bones with cold water to remove the blood from the bones, but be careful not to wash the marrow off the inside of the bones.

Re-boil a large pot of boiling water, and when the water is boiling, add the crushed ginger, garlic and green onion knots, cook for a few minutes, and then add the bones.

Once the bones are in place, bring to a boil over high heat, cover the pot (you can leave a small slit), then switch to medium-high heat and cook for 2-3 hours.

Note that if you want to boil white, you must keep the high temperature in the pot. Avoid always lifting the lid and letting the heat dissipate.

Don't worry about the water in the pot boiling dry and keep adding water, if you really want to add it, add another boiling water, don't add cold water directly. If you feel that the fire is too big, it is better to change it to medium heat and avoid adding water constantly.

When you're making soup, don't forget to do something else.

Do not add salt to the soup, and add salt to taste these when you drink the soup.

We usually don't add water halfway through the soup, and after boiling, the original large pot of water becomes half a pot of milky white soup. At this time, turn off the heat and clean up the oil slick from the noodle soup first.

This thick soup can be eaten directly, or add boiling water and boil for another 10 minutes to dilute it (it is best to do this when there are many people), or cool it and freeze it to use it later.

**The wolfberry pork bone soup in the soup is made by adding boiling water and wolfberries to the thick soup and boiling them together for 15 minutes. If you want to add other Chinese herbs to make a tonic soup, add them according to the time the herbs need to be boiled.

Lamb bone soup stewed.

Material. Ingredients: 1000 grams of lamb bones (hind legs or lamb chops, with meat), 500 grams of carrots, a little onion.

Seasoning: 5 slices of ginger, chicken essence, salt, minced green onion, chopped coriander.

Method. 1. Wash the carrots and cut them into hob pieces, and wash and shred the onions.

2. Wash the lamb bones and cut them into pieces, put them in the pot, add ginger and cold water and start simmering over high heat.

3. After the water boils, skim off the foam, simmer the meat over low heat, and then add salt, onions, and carrot cubes.

4. After the carrots are stewed, add chicken essence, sprinkle with chopped chives and coriander.

Tips. When eating lamb bones, you can mix balsamic vinegar, light soy sauce, Maggi umami sauce, oil and spicy seeds, and sesame oil into a sauce that suits your taste, and dip it in seasonings to eat.

Hello, the operation method is as follows: 1 5 Method 2: Cut the carrot into hob pieces, shred the green onion, and 2 5 lamb bones directly into the pot.

Boil, add ginger and garlic, 3 5 and so on, after the water boils, there will be a lot of foam on it, to skim off, or it will not affect the taste, 4 5 and so on, when it is almost cooked, add salt, onions, carrots, continue to cook, 5 5 After the carrot is cooked, poke it with chopsticks, and when it is soft, then add the appropriate MSG, pepper, and coriander to taste, and then it can be out of the pot.

Method 1: 1 5 After buying the lamb bones home, the first thing to do is to slice the meat on the bones, to leave a thin layer of ha, 2 5 put the sheep bones into cold water to soak, to soak the blood in the meat, 3 5 After soaking, put the sheep bones into boiling water to boil, mainly to remove their own dirt, 4 5 put the boiled sheep bones into the pressure cooker, and then add green onion and ginger, cooking wine, dark soy sauce, pepper, sugar, cinnamon, 5 5 put some salt to taste, about half an hour to cook, When the pot is boiling, add a little chopped green onion

Both of these recipes are delicious.

Bring the water in the pot to a boil, put in the soaked lamb bones, cook for about 5 minutes, remove and boil with water. Set aside.

Put a little oil in the pot, wait for the oil to warm up, and then add the peppercorns, peppercorns, Pixian bean paste, and Haitian garlic spicy sauce in turn and fry until the water evaporates (that is, the sauce is fragrant).

Put the lamb bones, cooking wine and salt in the pot, pour the dark soy sauce along the edge of the pot, add water until the lamb bones are not covered (enough water at one time), boil over high heat and simmer for 2 hours on low cotton wool (during this period, it is best not to open the lid).

If you need to stew softly, then change the heat to a boil, turn off the heat and simmer for 30 minutes.

Okay, let's get out of the pot and eat.

I hope mine can help you.

Ingredients Recipe calories: 1165 kcal

Ingredients: One lamb bone.

Method steps.

After buying the lamb bones home, the first thing to do is to slice the meat on the bones, leaving a thin layer

Soak the lamb bones in cold water, soak the blood in the meat, after soaking, put the mutton bones into boiling water and boil, mainly to get rid of their own dirt, put the boiled lamb bones into the pressure cooker, and then add green onion and ginger, cooking wine, dark soy sauce, peppercorns, sugar, cinnamon, put in some salt to taste, about half an hour to cook, and when the pot is boiling, put a little green onion, two. Method 2: Cut the carrots into hob pieces, shred the green onions, and cut them into shreds

Put the lamb bones directly into the pot. Cook over high heat, add ginger and garlic

When the water is almost cooked, add salt, onions, and carrots, and continue to cook, and when the carrots are cooked, poke them with chopsticks and soften them, and then add the appropriate monosodium glutamate, pepper, and coriander to taste, and then remove them from the pot

1. Put the bought lamb bones into a small basin, then add water to rinse them, then add an appropriate amount of water to the basin, add some cooking wine, and soak for an hour.

2. Take out the soaked sheep bones and put them on the board, and directly use the back of the knife or the knife handle to crack the sheep bones, but don't knock them too hard, just crack the cracks on the bones.

3. The purpose of this is to be able to let the bone marrow in the bones flow out, take out the casserole used to make soup at home, and then add an appropriate amount of water to the casserole.

4. First boil the lamb bones slightly, make sure the blood water is cleaned up, then pour out the water in the pot to cook the bones, and add an appropriate amount of water again.

5. Then add more ingredients in the pot, ginger slices, green onions cut into green onion segments and sprinkle them into the pot, add an appropriate amount of cooking wine, sprinkle a few wolfberries, and boil the water over high heat first.

6. After the soup in the pot boils, turn to low heat, boil the soup over low heat for about half an hour, you can cut some coriander and sprinkle it into the pot before coming out of the pot, the mutton bones that come out of this way are very delicious, and the soup of stewed mutton bones is also very nutritious.