How to make mutton delicious and tender?

I feel that the following practices are delicious and nutritious, and I hope to give some tips to my friends.

First, stew mutton.

material

Mutton with bones such as sheep hind legs or inch ribs 1kg potato 100g kohlrabi 100g carrot 50g onion, ginger, pepper and white pepper.

Cooking method

1. Take out the leg of lamb with boiling water, put it in a soup pot, add appropriate amount of water, add appropriate amount of pepper (if you are afraid of eating pepper, you can wrap it in gauze, and pepper can remove the fishy smell of mutton well), and heat it over high fire.

2. While stewing mutton, handle other ingredients. Cut the onion into sections, cut the ginger into large pieces and mash it, and peel and cut the radish into large pieces.

3, ginger is best shot very broken, so that the ginger juice can be boiled out, and the soup will absorb the ginger juice, which is slightly spicy, cool and delicious.

4. Add all the ingredients into the soup, bring it to a boil with high fire, skim off the foam, and turn to low heat and cook slowly for at least 1 min.

5, after the pot, add salt and white pepper, add some parsley.

Second, steamed mutton

material

Mutton, flour, onion, fresh ginger, coriander, refined salt, monosodium glutamate, pepper aniseed oil, vegetable oil.

Cooking method

1. Chop the mutton with bones into small pieces, mix well with refined salt and monosodium glutamate, add pepper aniseed oil and appropriate amount of flour, put it in a small bowl, put green onions and fresh ginger on it, and then steam it in a cage.

2. Sprinkle coriander when eating.

Third, deal with meat.

Two-year-old sheep growing in grassland pasture were selected as "hand-grabbed meat" and slaughtered by the traditional "Tao Xin method", because the slaughtered sheep had the freshest meat due to the sudden contraction of the heart and the expansion of the whole body blood vessels. After slaughter, the boneless bones of the sheep are decomposed into several small pieces and put into a clear water pot. Cook with strong fire without adding salt and other seasonings. When the water boils, they immediately take it out of the pot and put it on the table, dip it in sesame salt and eat it. The meat is tender and original. However, most of the "hand-grabbed meat" introduced at present is processed twice after cooking, with large pieces of rotten or small pieces, supplemented by salt noodles, rice vinegar, pepper, star anise, monosodium glutamate, Chili oil, shredded ginger and shredded onion for special cooking before eating, which is fresh and tender but has a more unique taste.

Fourth, instant-boiled mutton.

1500g scallion mutton (frozen meat roll), 300g cabbage head and vermicelli, 50g dried seaweed.

Accessories:

Leek flower, coriander, fermented bean curd

Seasoning/gravy:

Pickled shrimp oil, vinegar, sugar and garlic, refined salt, monosodium glutamate, soy sauce and fresh soup 2500g.