Changde preserved mutton hot pot practice

Changde preserved mutton hot pot practice is as follows:

Mutton hot pot is a common kind of hot pot, mutton has the role of driving cold to keep warm, there is a tonic effect on the body, in improving resistance, in the resistance to wind and cold invasion have a good role, especially in the fall and winter seasons, has the role of preventing colds and flu, with preserved mutton to do the hot pot is also common, the practice is not difficult, let's find out about In this regard, let's look at the practice of spicy lamb hot pot.

Main ingredients: lamb 1000g, garlic cloves 1, parsley moderate, sweet potato fans a roll, ginger 1 piece, dry chili pepper moderate, red bell pepper moderate, red pepper half, garlic cloves moderate, pepper moderate, star anise, sesame leaves moderate.

Accessories: one packet of red oil hotpot cooking ingredients, salt to taste, 1 large soy sauce, 2 spoons of dark soy sauce, 1 spoon of cooking wine.

Lamb hot pot practice steps:

1, bacon thawed and poured into the boiling water to blanch, the pot put some cooking wine to stink.

2, blanched after fishing out rinse clean drained.

3, ready to appropriate amount of incense leaves and star anise. Chunks of ginger patted loose, garlic cloves crushed, dried chili peppers and red bell peppers cut into sections.

4, hot pan hot oil first into the fattier lamb fried oil.

5, deep-fried oil and so on do not need to be out, directly fried lamb.

6, the fat meat are forced out of the oil after turning off the heat, while the oil is rolling into the previously prepared garlic cloves, ginger, sesame leaves, star anise and chili pepper section fried flavor, and then sheng up wait for the next later will be used.

7, Sheng out of the stir-fried garlic cloves anise and other spices, the pot open fire, pour in mutton stir-fry on high heat.

8, the previous fried fat meat also picked out and put the pan together.

9, stir-fry for a few moments after the sequential addition of soy sauce, soy sauce and cooking wine, the ratio is 5:2:3. that is, you can put more soy sauce, soy sauce do not put too much, put too much meat will look very black. Continue to stir-fry until the lamb color, and then pour into the previously stirred garlic cloves, ginger, star anise, sesame leaves, chili pepper segment continue to stir-fry.

10, stir fry after the flavor of the pressure cooker, pressure cooker hot frying pan of mutton into continue to stir fry, and then add no more than mutton boiling water and a packet of hot pot material on high heat to boil.

11, the hot pot material to cook open cover the lid of the pressure cooker, and then change the fire to medium heat simmer for nine minutes, afraid to remember can set a timer on your own cell phone.

12, stewed lamb, you can cut the side dishes, parsley and garlic cloves cut into sections, chili pepper cut circles spare. Prepare the ingredients you need to hot.

13, timer time to turn off the fire, simmering for a long time lamb is too rotten on the chewy.

14, prepare the right amount of pepper, crushed with a knife.

15, after the pressure cooker gas dispersal, open the lid to add crushed pepper to the stink, medium-high heat to boil, try to salty, I'm bacon, so do not need to put salt, fresh lamb, do it in the put the old soy sauce stir-fry when you have to put salt. Then turn off the heat and sprinkle with chicken essence.

16, wash the sweet potato fans, into the bottom of the hot pot pot.

17, the pressure cooker into the hot pot pot, and then sprinkled with parsley, red pepper rings, garlic cloves can be.

18, so well done lamb hot pot is very tasty, not very stinky.