What do you need for braised mutton?

Ingredients: 500 grams of sheep hind leg meat. Ingredients: onion100g. Seasoning: salt 4g, monosodium glutamate 2g, sugar 3g, pepper noodles 0.5g, soy sauce 10g, cooking wine 10g, sesame oil 0.5g and oil 50g.

Production process: (1) mutton is boned, and the top knife (the angle between the knife and the meat fiber is 90) is cut into 0. 1 cm thick slices. Cut the onion into pieces about 0.2 cm thick with an oblique knife. ⑵ Put the mutton into a bowl, add salt, monosodium glutamate, sugar, pepper noodles, soy sauce, cooking wine and sesame oil, and stir well to make the meat absorb the seasoning as much as possible. (3) Put the wok on the fire, add 50 grams of oil, when the oil is 70% hot, put the mutton slices in the wok and stir-fry until they are medium-cooked, then add the shallots and stir-fry until the mutton is ripe.

Description: This dish is quasi-tender, mainly salty and light in color. This dish needs to be stir-fried quickly, not too much soup. When sizing, you can add a little starch to make up for the slow operation speed and insufficient firepower.

2. Roasted sheep with scallion

Ingredients: mutton 750g, onion100g, lard 25g, Shaoxing wine and ginger10g, red drum oil 20g, starch and raw garlic 20g, soy sauce15g, sesame oil, monosodium glutamate, refined salt and coriander.

Methods: 1. Wash the mutton, put it in a pot, add red drum oil, soy sauce, ginger, raw garlic, coriander, Shaoxing wine and refined salt, first boil it with strong fire, then remove it with low fire until it is rotten (stew for about 3 hours), and remove the ginger, raw garlic and coriander. 2. Wash the onion, cut it into 4 cm long pieces, fry it in the oil pan until golden brown, pour it out, put it on the other side of the mutton plate, steam it in a steamer for about 8 minutes, and take it out. Boil the raw juice in a frying pan, add sesame oil, monosodium glutamate and pepper, thicken it with wet starch and pour it on the mutton. Serve with two plates of balsamic vinegar.

Features: brownish red, tender, rotten and fragrant.

3. Mutton with Mutton

Ingredients: mutton1000g, south ginger 50g, Shaoxing wine 20g, red bean oil 20g, lard1000g (dosage150g), soup 50g, pork belly 50g, mirabilite100g, and pork belly 50g. Dry flour, soy sauce, minced Sichuan pepper, raw garlic, sesame oil, refined salt, starch, monosodium glutamate, second soup, chopped green onion.

Methods: 1. Wash the mutton, mix the red soy sauce with the dried starch, spread it on the mutton skin, fry it in the oil pan until golden brown, and take it out.

2. Put the stir-fried mutton into a pot (with bamboo slices as the bottom), add Ertang, Jiu Shao, Nanjiang, raw garlic, refined salt, red soy sauce and pork belly (cut into pieces and stir-fried), put it on the stove, boil it with strong fire, simmer it with low fire until the mutton is soft and rotten, take it out, pick up the pork belly, and remove the bone pieces of the mutton, which are 5 cm long and wide/kloc. In a small bowl, add soy sauce, monosodium glutamate, sesame oil, soup and starch water to make a bowl. 3. Boil the mutton in a steamer for 2 minutes, take it out and sprinkle with dry starch. Stir-fry the lard, pour the mutton into the frying pan and return it to the sieve. Stir-fry chopped Sichuan pepper and chopped green onion, add mutton, boil Shao wine, add bowl of sauce, mix well and serve. Mangguang Temple, hawthorn cake silk platter. Pickles: sweet sauce.

Features: mellow and smooth.

4. instant-boiled mutton

Ingredients: 800 grams of mutton slices, 280 grams of cabbage head (washed and diced), 260 grams of fine vermicelli, shrimp 10 gram.

Seasoning coriander 60g (washed, disinfected and chopped into powder), pickled chives 60g, sesame sauce 120g, cooking wine 50g, fermented bean curd 1 piece, pickled shrimp oil 50g, Chili oil 60g, soy sauce 150g, sesame oil 25g, vinegar 50g, chopped green onion 60g and mushroom soup 3000 pieces.

Practice (1) Select the thin (slightly fat) tender mutton from the upper brain, crotch mill, big fork, small fork and cucumber strips of Jining Small Tail Sheep in Inner Mongolia, peel off the bone bottom, meat dates and ribs, and freeze them in cold storage. (2) Frozen meat is further stripped of its head, corners, brittle bones, cloud skin, fascia, etc. , and then cut into very thin slices with a length of 15 ~ 20cm and a width of 3 ~ 5cm, and put them on a tray for later use. (3) Add the shrimp and mushroom soup into the hot pot soup. (4) Add charcoal to the hot pot. After the water is boiled, first put a small amount of meat slices in the soup and spread them out. When they are rinsed gray, they can be taken out and dipped in the prepared seasoning, and then the meat slices can be eaten with the rinse. Don't eat too much, it will age easily and affect the freshness. (5) After the sliced meat is rinsed, add cabbage head and fine vermicelli (frozen tofu, white tofu, pickled cabbage, spinach, etc.). ) come and drink it as soup.

Features: the materials are tender, the sliced meat paper is thin and uniform, the seasonings are diverse and delicious, and the meat is mellow.