How to make Shanxian Mutton Soup

Sheep hind leg bone meat, ginger, carrots, chicken essence, minced scallions, parsley, balsamic vinegar, soy sauce, fresh flavor juice, sesame oil

Practice:?

1, lamb hind leg bone meat (lamb chops better) cut into pieces into the pot and then put three or five pieces of ginger with cool water to start stewing;

2, after the water boiled skimmed off the foam when the meat stewed when the salt bar and then add a good onion, carrot pieces stew;

3, carrots stewed with chicken, sprinkled with minced scallions, cilantro, you can get off the pot;

4, to the seasoning sauce: soy sauce, fresh flavor sauce, sesame oil, soy sauce, vinegar. Vinegar, soy sauce, fresh juice, oil splash, sesame oil to your favorite sauce.

Step 1 Wash the mutton;

Step 2 Put a large piece of mutton in a pot of cold water, and boil it on the heat;

Step 3 After boiling, there will be blood froth floating, skim it off, and cook it for another 3 minutes or so;

Step 4 Wash the meat with warm water to remove the residual froth and slice it into the right sized pieces;

Step 5 Put the cut pieces of mutton in a casserole dish, put the Chopped ginger slices, stew meat with the complex seasoning, pour yellow wine and soy sauce. Yellow wine can be poured a little more, I poured a small half bottle. You can also replace it with cooking wine, but I personally prefer to use yellow wine for mutton;

Step 6 add water, the amount of water does not exceed the ingredients in the pot is good. If you want to stew for a longer time, you can put a little more water. Add enough at one time, it is not suitable to add more water during the cooking process;

Step 7 cover the casserole lid;

Step 8 casserole on the stove, open the fire, high heat to boil;

Step 9 after the high heat boil, keep the high heat for about 10 minutes or so, and then turn to the medium-low heat to simmer for about 35 minutes;

Step 10 when the time is up, open the lid, take a look at it, and the lamb in the pot This time has been flavored;

Step 11 white radish peeled and cut hobnail pieces;

Step 12 put the cut white radish pieces into the casserole, high heat boil; turn to medium-low heat to cook for 5 minutes, and then open the lid, put the right amount of salt to taste;

Step 13 casserole open the lid, high heat juice, put a few pieces of rock sugar into it, it can help to collect the juice and can also enhance the flavor; to see the casserole in the

Step 14

A full-flavored lamb stew with radish is ready to be served.

Step 15 with the kunbo casserole made this dish, lamb is very flavorful, although soft but not pressure cooker pressure out of the kind of softness, eat the texture is very good, a family of young and old to eat is very addictive. And this casserole capacity is very large, add some more ingredients is no problem, the New Year's home if you come to a lot of people, stew a big pot is also enough to eat!

Method 2

Food Ingredients

Main Ingredients: 400 grams of lamb, 50 grams of white radish, 15 grams of garlic cloves, 1 small piece of ginger, an appropriate amount of seasoning, cinnamon, an appropriate amount.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp stock, 1/3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1/2 tsp monosodium glutamate.

Step 1: Wash and cut lamb into cubes, peel and cut white radish into cubes, wash and pat ginger, wash and cut garlic cloves into pieces.

Step 2Put oil in a wok, heat it, put in ginger, daikon, cinnamon, bean paste, mutton and stir-fry to get the flavor, inject cooking wine, stock, and burn it with medium heat.

Step 3 Add white radish, salt, monosodium glutamate (MSG), pepper, soy sauce and cook through until flavorful, add garlic cloves and red oil and cook for a while.

Method 3

Ingredients and raw materials

Main ingredients: 500 grams of lamb, 1000 grams of radish, 10 grams of peel.

Ingredients: 15 grams of wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Step 1Wash the radish, peel and cut into cubes. Wash and cut lamb into strips or cubes. Wash and clean Chen Pi, wash and pat the ginger, wash and cut green onion into knots.

Step 2 put the lamb, Chen Pi into the pot with a strong fire to boil, beat off the foam, change to a mild fire to cook for half an hour.

Step 3 add radish, ginger, green onion, cooking wine, salt, stew until the radish is cooked, add monosodium glutamate, loaded with a bowl is ready