How to mix sauce for stewed lamb chops?

Hello, the development and promotion of instant-boiled mutton benefited from the Manchu royal family, who began to pay attention to instant-boiled mutton. The cutting, rinsing and copper pot techniques of meat slices are all exquisite. In particular, the seasonings used to rinse the meat are gradually enriched and complicated, such as leeks, fermented bean curd, soy sauce, sesame sauce, etc., which make the taste of mutton richer and filter out the smell of mutton.

Now, there are two opinions about the standard ingredients of cook the meat seasoning. One school thinks that it is necessary to follow the law that it is difficult for everyone to adjust, so that guests can personally prepare their favorite tastes. It is said that they ate instant-boiled mutton in their early years, and if they didn't match the seasoning, they would be laughed at by others. On the other hand, whether the seasoning is reasonable or not will directly affect the taste of mutton, so the standard ratio of small ingredients can better eat the delicious mutton. The current pattern is basically inclined to the latter, and most branches still insist on providing standard small materials to their guests. However, whether it is "self-service" or "standard", the types of spices are still changing.

Sesame sauce: the main ingredient, with sesame sauce as the raw material, is divided into raw sauce and cooked sauce. Raw sauce, also known as oil sauce, is to use sesame oil to open sesame sauce, which is characterized by thinning at first and getting thicker as you eat it; Cooked sauce with water and sesame sauce. The advantage is that it is very thick at first, and it gets thinner as you eat it. Pay attention to putting soy sauce after other seasonings, otherwise sesame sauce will sink to the bottom and it will not be easy to mix. Donglaishun pays attention to using Baer sauce, 20% peanut butter and 80% sesame sauce.

Leek flower leek flower: also known as leek flower, white flower clusters produced on leek white are mostly picked when they are about to bloom, ground and pickled into sauce to eat, which retains the flavor of leek and is a common condiment. The leeks in instant-boiled mutton are not salty. Helps to enhance the flavor of mutton.

Sufu Sufu: The most common red cube sufu is used for traditional meat cleaning, not white sufu or green sufu.

Soy sauce: It mainly plays the role of color matching. You can't put too much, or it's too salty. Xiaoyi Wen: The function of removing fat and increasing freshness.

Optional ingredients: green onions: it must be green onions, preferably leg onions produced in Shandong. Onion is a product of the south, which was not available in Beijing at that time. Moreover, green onions have the function of clearing the mouth, which is more suitable for mutton, not leeks. The smell of leeks will also destroy the taste of mutton itself.

Coriander and coriander: add the function of clearing mouth and enhancing fragrance according to personal preference.

Chili oil: the practice of using Chili oil for instant-boiled mutton is also quite famous. It pays attention to making a non-spicy taste with super spicy peppers. Pepper is spicy and fragrant after frying. The important thing is that the pepper seeds are crisp and delicious.

Evolutionary version of fish sauce fish sauce: also called shrimp oil, but it is still slightly different. Beijing says that shrimp oil is made of stinky shrimp and smelly fish, but fish sauce is the best in Chaoshan and Southeast Asia, and the raw material is fresh fish and shrimp. It plays a role in removing fat.

Yellow rice wine: Shaoxing yellow rice wine. In fact, the use of alcohol has exceeded the permitted scope of the Hui people, and Muslims are not allowed to drink alcohol. In the 1970s, when military representatives were excavating transmission technology and engaging in production in Donglaishun, they said that yellow rice wine was not wine, but the same condiment as soy sauce and vinegar. So later, I began to add rice wine to the small ingredients, which also played a role in removing fishy smell.

Chinese herbal medicine magic version of Chinese herbal medicine: there are also some meat washing restaurants, claiming that dozens of Chinese herbal medicines prepared by secret recipes are put in the seasoning, which has nourishing and health care effects. These are just gimmicks. Just listen.