A complete collection of mutton practices Zanthoxylum bungeanum Dong goat

Very delicious. I must recommend it to everyone.

This dish is made according to the method taught by Master Fu Xiangdong of Baohua Seaview Hotel in Hainan. Of course, Master Fu Xiangdong used Hainan East Goat, and I used Norwegian Goat, so it is exactly "Pepper Norwegian Goat", hee hee. ...

No matter where the sheep and mutton are, the quality is better, which is the first; Second, we should choose mutton brisket.

Everything else is made according to the recipe, which will definitely make you happy. There is no mutton smell, only one is fresh!

There are many ways to eat Dong goat: braised Dong goat, clear soup Dong goat, coconut milk Dong goat, white cut Dong goat and so on. , each with its own characteristics, is a rare delicacy. We don't stop using good mutton, but borrow the cooking method of Hainan Dong goat.

Ingredients: 500g mutton, scallop (or shrimp) 1 0g, dried auricularia auricula12g, dried daylily 25g, 2g white pepper, 5g ginger, rice wine1spoon.

Note: Master Fu Xiangdong used shrimp, not scallops. I also used winter bamboo shoots, shredded taro, medlar and dangshen, but I didn't remove them.

food

Ingredients: mutton chop 500g?

Accessories: oil right amount? Proper amount of salt? White pepper 2g? Ginger 5g? Scallop 10g? Dried daylily 25g? Rice wine 1 spoon?

step

This dish is best served with mutton brisket with skin.

Boil the water until it bubbles slightly, about 70-80 degrees. Blanch the whole lamb breast in a pot. When there is a lot of dirty foam, take out the mutton, clean it and pour out the sewage.

After the blood of mutton is controlled, it is cut into long strips and small pieces of Japanese characters. At the same time, ginger slices, white pepper granules and shrimps (or scallops) are also prepared.

Heat oil in a hot pan, add white pepper, ginger and scallops and stir-fry until fragrant, then add mutton and stir-fry until fragrant.

Stir-fry mutton until it changes color (about 20-40 seconds), and pour in 1 tbsp rice wine.

Pour water on the meat, bring it to a boil, and turn to a low heat to continue cooking.

Auricularia auricula and daylily should be soaked in advance.

When stewing meat, pick the small flowers of the soaked fungus and the old roots of the day lily and tear them in half.

After stewing for 40-60 minutes, the meat is soft and rotten. At this time, add salt to taste, and cook the processed auricularia auricula and daylily for 3-5 minutes.

Finally, transfer to a boiling steamer and steam for 15 minutes, and the dish is ready.

Note: Don't bother to add 10 minutes to the original pot.