How should mutton be cooked?

Ingredients: 20g carrot and 50g green garlic.

Seasoning;

30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.

All kinds of braised mutton products (23 pieces) Production steps 1: Wash the lamb ribs and cut them into 4 cm square pieces.

2. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water.

3. Wash carrots and cut into pieces.

4, wok fire, simmer in soybean oil, add onion and ginger slices to stir-fry the fragrance.

5. Simmer the mutton for 5 minutes, then add the radish and soy sauce and stir-fry until it turns red.

Method 2: Prepare ingredients: 500g mutton, 50g radish, 50g scallion 1 root, 2 tsps ginger 1 small piece, 2 tsps pepper, appropriate amount of aniseed and cinnamon, seasoning: soy sauce 1 tsp, 2,500g mutton soup, 4 tsps cooking wine, and refined salt/kloc-. 2. Wash the radish and cut it into large pieces; 3. Wash onions and ginger, cut into sections and pat loose; 4. Add mutton soup to the pot to boil, then add mutton, radish, soy sauce, salt, cooking wine, aniseed, cinnamon, ginger, onion and pepper, and take it out after burning until the meat is rotten.

Matters needing attention in cooking this dish, it is best to choose fat and thin mutton, or you can make it with mutton brisket.

Method 3: Prepare cooked lamb loin: 300g, clean winter bamboo shoots: 15g, water-borne day lily: 15g, refined salt: 4g, monosodium glutamate: 5g, Shaoxing wine: 10g, water-borne fungus: 20g, eggs: half, wet starch: 25g.

Slice winter bamboo shoots for use.

2. Put the wok on the fire and add peanut oil. When it is 70% hot, cut the mutton into pieces, fry it into persimmon yellow, remove it and drain it.

3. Leave a little oil in the wok, first add onion and shredded ginger, then add mutton slices, fungus, winter bamboo shoots, daylily, refined salt, monosodium glutamate, Shaoxing wine, soy sauce ... 5g and mutton soup. When the soup thickens, add wet starch .. 5g, turn it over and put it on a plate.

Precautions 1. Mutton should be cooked until soft and rotten, and it should not be cooked for a long time after it is burnt, so as not to be burnt off.

If you use raw meat to braise in soy sauce, you will lose the authentic flavor of Henan cuisine.

Method 4: Ingredients: mutton 1500g Ingredients: white radish 500g Seasoning: vegetable oil 75g, soy sauce, onion ginger 15g, salt 4g, monosodium glutamate 1g, star anise, cinnamon, rhizoma kaempferiae, tsaoko 3g, whole pepper 5g and cooking wine.

Production steps 1. Put the raw wok on high fire to burn red, with the mutton skin facing down, burn the remaining hairs on the skin, scrape it with warm water, rinse it, drain it, cut it into pieces with a square of 3 cm, blanch it in a boiling water pot, take it out, wash it and drain it.

2. Wash and peel the radish and cut it into pieces with the same size as the mutton;

Wash star anise, cinnamon, kaempferia kaempferia and cardamom, put them into seasoning bag and tie them with rope.

3. Put a clean pot on a high fire, add oil and heat it to 60%, stir-fry onion and ginger, stir-fry mutton, cooking wine and soy sauce together, add fresh soup and seasoning bag to boil over high fire, stir-fry until it is 60% rotten, skim the floating foam, add radish and burn it until it is crisp (complete in shape), take out the seasoning bag and collect it on the fire.