What is the best way to eat mutton?

Here it comes. Eat more beef and mutton. It's good.

Braised mutton practice:

1, wash mutton or lamb chops and blanch the blood with boiling water;

2. Put vegetable oil in the pot, add sugar and cook until it is brown, stir-fry the mutton to the highest color and pour it into the casserole;

3. Add ginger, onion, hot water, soy sauce, salt, cooking wine and dried Chili;

Star anise, pepper, licorice, cinnamon, fennel, dried tangerine peel and sand.

Seed, clove, hawthorn, jujube and medlar are put into a casserole l,

Put a spoonful of post sauce (no need to put it);

4, simmer for an hour or two, before eating, you can add carrots, white radishes, potatoes, gluten and so on.

Braised mutton hot pot soup is rich in color, crisp and not rotten. Eating in winter can not only enjoy the fun of gathering around the stove, but also nourish and strengthen the body, generate heat and avoid the cold.

Braised mutton hot pot is fat but not greasy, and the soup is red but not spicy, which is original. Dizzy Bian Xiao speaks a bit like an old Chinese doctor. But for delicious food, look at the tips-how steel is tempered and how saliva is produced!

Braised mutton has many things, such as temperature, auxiliary materials, ingredients and eating methods. Some old diners concluded that braised mutton is "chewy, crunchy and rotten when chewed, and tastes good in one bite". I feel relaxed and happy after drinking a spoonful of fresh soup.

Braised mutton, with tender meat, delicious taste, mellow soup and low price, was deeply loved by diners from all walks of life and soon became popular in Mu Ye. Braised mutton soon spread all over the Central Plains and entered Kyoto, becoming a famous new product of Henan cuisine. In the heyday of 1995, Xinxiang, Zhengzhou and other places even appeared a strange landscape of "no sheep in the morning market today".

Braised mutton is also very popular in Beijing, but now it is a bit deserted in the countryside with the contention of a hundred schools of thought in the catering industry. But there are by no means a few people who love it. Winter is coming, and I believe the opportunity to be a braise in soy sauce business is coming again!

The practice of braised mutton should also be "three stresses": meat, seasoning and soup.

1. The so-called "talking about meat" means being very particular when choosing mutton. The mutton chosen is the most nutritious part of the whole lamb, such as hind legs, upper brain and fork. At the same time, in order to ensure the tenderness of sheep, the weight of sheep should be controlled at13-15 kg; In addition, the source of sheep should choose Yudong sheep with soft meat;

2. "Seasoning" means that there are more than 30 kinds of condiments used in processing, and their main components are Chinese herbal medicines and spices, which can effectively remove fishy smell and enhance flavor;

3. "Talking about soup" is to use the main bone of the big sheep and tap the main bone with oil temperature and fire. The soup is delicious.

Fried mutton with cumin

Features soft texture, spicy and salty, and strong cumin flavor.

Raw materials?

300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate and 30g of hot sauce.

Production process?

1. Slice mutton into a bowl, add eggs, starch and noodles, and paste evenly. 2, spoon oil, wait until the oil is five mature, cut the meat slices, and pour out the bamboo shoots together. Leave the oil in the original spoon, add hot sauce, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon and pour in sesame oil, and serve. ?

Braised Lamb in Brown Sauce

Special mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. The vegetable soup is delicious in meat, ruddy in color and rich in aroma.

Raw materials?

500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.

Production process?

Cut and match: wash the mutton ribs and cut them into small pieces 4 cm square. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water. Wash carrots and slice them. Cooking: Heat a wok, add soybean oil to heat it, add onion and ginger slices to stir fry until fragrant, and then add mutton.

Stir-fry, then stir-fry with Shaoxing wine and sugar 1 min.

Xiexi mutton chop

Special lamb chops are tender outside and crisp and fragrant inside.

Raw materials?

Lamb chop 12, vermicelli 100g, scorpion 12, egg 1, a little flour and sesame, paper flower 12, monosodium glutamate and salt and pepper.

Production process?

1. Chop the 6 cm long lamb chops, season them in a pot and cook them. Take it out and pat it evenly with flour. Spread the egg mixture evenly on each lamb chop, sprinkle with sesame seeds and stick it firmly for later use. 2. Put the oil in the pot. When the fire is 70% hot, put in the lamb chops, fry them until they are golden brown, take them out, insert the folded meal paper at the end where the bones are exposed, and put them neatly on the edge of the plate. 3. When the oil temperature rises to 80% heat, cut the 6 cm long vermicelli into the oil pan, fry it until crisp, take it out, put it in the middle of the ribs, and put the fried scorpions on the vermicelli.

Curry lamb chops (figure)

Materials:

Lamb chop, curry, mushroom, beer, salt, sugar, monosodium glutamate.

Production method:

Put the sheep in the pot first, so don't put oil in the pot. Just pour the lamb chops.

Then stir-fry the lamb chops with great fire. When the lamb chops are slightly enlarged, add curry (curry can be added more), salt and sugar.

Then pour in the beer. Beer should be enough for lamb chops. Just cook beer on a big fire.

Three "Roasted Lamb Chops with Spicy Red Wine"

Materials:

Specially selected lamb chops 1kg, spaghetti 20g, 6 green asparagus strips, 4 drops of Abbas Chili sauce, 2 teaspoons of Chili powder, 2 tablespoons of brown sugar powder, 2 tablespoons of red wine vinegar 1.5 tablespoons of tomato sauce, 2 teaspoons of salt, clear water 1 mug and olive oil/kloc-.

Exercise:

1. Mix the ingredients evenly and marinate the lamb chops for half a day or so.

2. Cook spaghetti in boiling water until it cools.

3. Blanch the whole Sichuan green asparagus and let it cool for later use.

4. Heat fried lamb chops with olive oil, add red wine and fry for 3 minutes on medium heat.

5. Preheat the oven, and send the medium-rare lamb chops to the oven for roasting at 220℃ 15~20 minutes.

6. Heat the marinated sauce in an oil pan in fried lamb chops, and drain the juice on medium fire to thicken it.

7. Take out the lamb chops, put macaroni and asparagus on the edge of the plate, and pour with sauce and Chili powder.

4 "Braised lamb chops"

Raw materials:

750g lamb chop, radish 100g, red dates, onions, ginger, coriander, soy sauce, pepper, Chili sauce, salt, cooking wine, monosodium glutamate, peanut oil and water starch.

Making:

① Wash and chop lamb chops, radish and coriander.

(2) Add water to the pot to boil, add lamb chops and radishes to cook, and take them out for later use.

③ Heat the wok with oil, put the onion and ginger into the wok, add Chili sauce, red dates, soy sauce, sugar, pepper and appropriate amount of water, bring to a boil, add the lamb chops, simmer over low heat until cooked, thicken the water starch, sprinkle with coriander segments and turn well.

Features: Mutton is crispy and delicious.

5 "Sesame Lamb Chop (Figure)

Raw materials:

Lamb chop, sesame, salt, chicken essence, cumin, Chili powder, salt and pepper, starch, egg, ginger, onion and garlic, Chili sauce, salad oil.

Exercise:

1. Put the sheep in a cold water pot, add the onion, ginger and garlic, boil the lamb chops with high fire, then take them out and remove the clean meat;

2. Pat the selected mutton with starch, hang the beaten egg paste and dip it in sesame seeds for later use;

3. light the fire in the pot and pour in the salad oil. When it is 70% hot, add the prepared mutton. When fried to golden brown, take out the pan, change the knife and put it on the plate.

4. Mix cumin, Chili noodles, salt and pepper and dip them.

6 "Tieguanyin Roasted Lamb Chop"

Materials:

500g lamb chops, tieguanyin10g, soy sauce, yellow wine and pepper.

Method:

1. Peel the lamb chops, cut them into 6 pieces, wash them and pat them flat with the back of a knife.

2. Add soy sauce, yellow wine and pepper to the lamb chops, mix well and marinate for 2 hours.

3. Put the salted and tasty sheep into the oven, bake them, and then take them out and plate them.

7 "green lamb chops"

This dish is based on fried lamb chops. It is a kind of sirloin steak. After processing and cooking, it is accompanied by green vegetarian dishes, which not only increases the color of the dishes, but also increases the nutritional components.

Raw materials:

1000g of fresh lamb chops with tenderloin (there must be 10 ribs), 250g of broccoli, 50g of onion, ginger and garlic, 50g of almond, 50g of flour, 2 eggs, 3g of salt, 6g of monosodium glutamate, cooking wine 15g, and 5g of sugar.

Production method:

1. Cut the tenderloin of lamb chops along the side strips, remove the tenderloin strips, put them neatly together with the tenderloin with a knife, cut the fibers on both sides with a knife tip, cut the onion into sections, and slice the ginger and garlic.

2. Feed lamb chops with changed knives, salt 1g, monosodium glutamate 5g, cooking wine 10g, sugar, pepper, ginger slices and onion.

3. Beat the eggs into a bowl and stir well, cut the almonds into coarse powder, then hang the fed lamb chops, pat the powder, and drag the eggs to the almond powder lake for later use.

4. put the clear oil in the spoon and burn it until it is 70% or 80% mature, and then feed the lamb chops one by one. When it turns golden yellow, take out the clean oil and put it on the plate.

5. Boil the water in the spoon, blanch the broccoli, take it out, add 50g base oil to another pot, heat it, add garlic slices and cooking wine, stir-fry the broccoli, salt and monosodium glutamate until cooked, put it in a large plate, decorate the lamb chops, and bring pepper and salt when serving.

Features: beautiful appearance, fresh and crisp taste, crisp outside and tender inside.

Operation essentials: when processing ribs, the size of the fillet should be uniform, and the fire should not be too big when frying.

8 "Simple Roasted Lamb Chop"

Materials:

Lamb chop, salt, cumin powder, Chili powder

Method:

1. Mix a proper amount of salt with a proper amount of cumin powder and Chili powder.

2. The lamb chops bought are frozen or fresh. -If it is frozen, thaw it in the microwave for two minutes (complete thawing is not required).

Tear a piece of tin foil, put a lamb chop, coat the lamb chop with seasoning mixture on both sides, and wrap the lamb chop with tin foil.

3. Wrap all the lamb chops repeatedly. Then put it in a baking tray and send it to an oven preheated to 400 degrees Fahrenheit. 20 minutes on each side.

After 4.40 minutes, each side 10- 15 minutes (depending on the number of lamb chops). In this way, the delicious roast lamb chops can be roasted in about 1 hour.

Note: Because this recipe is baked lamb chops wrapped in tin foil, the water loss is less, so the baked lamb chops will be tender.

9 "Lamb chop vermicelli soup"

Raw materials:

500g lamb chops, 50g dried vermicelli, appropriate amounts of onion, ginger, garlic, vinegar and coriander, and a little peanut oil.

Making:

1, wash lamb chops and cut into pieces; Chop onions; Shred ginger; Wash coriander and cut into small pieces.

2. Set the pot on fire, add peanut oil to heat it, add garlic and stir fry until fragrant, pour in lamb chops and stir fry until dry, add a little vinegar, add a proper amount of water, shredded ginger and chopped green onion, boil over high fire, skim the floating foam, simmer for 2 hours instead, add vermicelli soaked in boiling water, sprinkle with coriander and boil again.

Features: the mutton is fresh and rotten, and the vermicelli is soft and smooth.

10 roasted vanilla lamb chop with mint sauce

Materials: [prepared copies: 3 copies]

200g of dried bread crumbs, 50g of chives, 20g of mint leaves, minced garlic 1 0g, lemon 1 g, five-bone lamb chops1g, 3g of vanilla sauce, 50ml of dry white wine, 5g of sugar/kloc-0, and lemon juice/kloc-0.

Method:

① After the ribs and membranes on the surface of the five-bone lamb chops are removed, cross the fat. Chop mint leaves for later use.

(2) Stir-fry the dried bread crumbs with low fire, add vanilla sauce, chopped green onion, minced garlic, minced mint, lemon juice and butter, stir evenly, spread them evenly on the lamb chops, bake them in the oven until the lamb chops are cooked (the temperature in the meat is between 55℃ and 70℃), take them out and let them stand for 10 minute to 15.

(3) Heat a small saucepan, stir-fry chopped onion and butter, then add chopped mint leaves, boil white wine, squeeze in fresh lemon juice, add sugar and vegetables to boil and adjust the taste, and then add frozen diced butter to the juice and stir well. This is mint sauce.

(4) Dishing: First, put the cooked broccoli in a dish, pour the mint sauce on it, put the vanilla lamb chops on it, or cut the lamb chops of different sizes along the bone seam as needed.

1 1 "Scorpion plays with lamb chops"

Special lamb chops are tender outside and crisp and fragrant inside.

raw material

Lamb chop 12, vermicelli 100g, scorpion 12, egg 1, a little flour and sesame, paper flower 12, monosodium glutamate and salt and pepper.

manufacturing process

1. Chop the 6 cm long lamb chops, season them in a pot and cook them. Take it out and pat it evenly with flour. Spread the egg mixture evenly on each lamb chop, sprinkle with sesame seeds and stick it firmly for later use.

2. Put the oil in the pot. When the fire is 70% hot, put in the lamb chops, fry them until they are golden brown, take them out, insert the folded meal paper at the end where the bones are exposed, and put them neatly on the edge of the plate.

3. When the oil temperature rises to 80% heat, cut the 6 cm long vermicelli into the oil pan, fry it until crisp, take it out, put it in the middle of the ribs, and put the fried scorpions on the vermicelli.

12 spicy mutton chop

Raw materials:

800g of lamb chops, star anise, galangal, tsaoko, dried chilli, ginger slices, onion segments, refined salt, chicken essence, oyster sauce, tofu, sesame oil, chilli oil and pepper.

Making:

1. Wash the lamb chops and cut them into small pieces. Rinse the lamb chops until they turn white (this will remove the fishy smell of the food).

2. Stir-fry the auxiliary materials in the pot and boil them in water. Pour the lamb chops into the pressure cooker to taste. Stew with high fire first, then turn to low heat, and turn off the heat after ten minutes.

3. Pour out the lamb chops, color them, fry them in 80% hot oil pan until golden brown (1 min), and take them out.

4. Stir-fry the dried peppers in a pot, pour in the lamb chops, add Chili oil, onion and ginger slices, stir-fry together and serve.

Features: spicy and crispy, it tastes better when it is hot.

13 "Roasted lamb chop with rosemary crispy skin"

Materials:

Lamb chop (7 bones) 1, rice flavor 5g, garlic10g, chopped onion10g, bread flour 30g, French mustard10ml, spinach leaves 50g, tomato 3g, salt and pepper 65438+.

Exercise:

1. Boned lamb chops, degreased, sprinkled with salt and pepper, slightly fried and colored for later use.

2. Beat thyme, minced garlic and bread flour evenly with a juicer for later use.

3. Use mustard brush method 1, dip method 2, and bake in the oven 180℃ for 20 minutes.

4. Take out the lamb chops, cut them and arrange them. Garnish with fried potato chips, spinach and tomatoes.

14 roast lamb chop

Materials:

Lamb chop (not sliced): 1 kg, mayonnaise, olive oil: 1 tbsp, mint leaves: 10, white vinegar: 1 tbsp.

Exercise:

1. Preheat the oven for 10 minutes, then dry the lamb chops, and take them out at 180 degrees for about 30 minutes.

2. Wash the mint leaves, put them in a blender, then add white vinegar, mayonnaise, olive oil and sugar, and mix them evenly with a blender to form mint sauce.

3. Cut lamb chops and serve with mint sauce.

15 roast lamb chop

Materials:

450g lamb chops (about 500g can be bought in imported food stores around 200 yuan), potatoes 120g, and 50mg mutton juice.

Exercise:

1. Sprinkle pepper on lamb chops. Pour olive oil into the salt seasoning pot, fry the sheep until golden brown, and then put them in the oven.

2. Slice the potatoes and spread them on the freshly baked lamb chops. Pour a little olive oil and continue baking (the oil will taste crisp). It is necessary to bake potatoes in the color of the torch.

3. The lamb chops are too old! (about 18 minutes)

4. Cook the sheep juice slowly until it is concentrated, then cut the lamb chops along the ribs and pour the concentrated gravy on the plate (don't beat them because there are vegetables at the bottom)

16 "Su Cuisine Series-Roasted Lamb Chop with Chinese Liquor"

Raw materials:

Lamb tenderloin 1.5 kg. Ingredients: 250g of white radish, 250g of lettuce, 8g of onion10g, 8g of ginger, 5g of salt15g, 30g of sugar, 20g of monosodium glutamate10g of vinegar, 5g of white wine15g of pepper, 20g of sesame oil.

Exercise:

(1) Remove the tendons from mutton, draw two lines along the tendons, put into a pot, add onion, ginger (minced), salt, white wine, soy sauce, sugar, pepper and monosodium glutamate, mix well and marinate for about two hours.

(2) The white radish is peeled and washed, cut into filaments, and soaked in clear water. Wash and disinfect lettuce.

(3) Wash the baking tray, put onion and ginger on it, then put the mutton on it, put it in the oven, bake it for about 30 minutes, turn the meat over and bake it for another 30 minutes, and it will be cooked as soon as the blood is broken. Take it out and brush it with sesame oil Slice it with a knife and put it in a tray. Control the shredded radish with water, add sugar and vinegar, mix well and put it on both sides of the meat. Lettuce leaves are on the edge of the plate.

Features: the meat is tender and delicious, and the wine is fragrant.

17 Roasted lamb chops with spicy red wine

Raw materials:

Specially selected lamb chops 1kg, pasta 20g, 6 green asparagus, 4 drops of Chili sauce, 2 teaspoons of Chili powder, 2 tablespoons of red wine 1.5, 2 tablespoons of tomato prize, 2 tablespoons of salt, clear water 1 mug, olive oil 1 mug and red wine/kloc-0.

Method:

1. Mix the ingredients evenly and marinate the lamb chops for half a day or so.

2. Cook the macaroni and let it cool for later use.

3. Blanch the whole green asparagus to cool, heat the fried lamb in olive oil, add red wine, then fry it for 3 minutes on medium fire, preheat the oven, bake the lamb chop at 220 degrees for 15-20 minutes, put the marinated sauce in the fried lamb chop, heat it in an oil pan on medium fire, collect the juice until it is thick, take out the lamb chop, and mix the macaroni.

18 Sweet-scented osmanthus pine nuts lamb chops (Figure)

Raw materials:

Lamb chop contains1000g, pine nuts 50g, lean meat 50g, 6 eggs, tremella fuciformis100g, carrots100g, green peppers 50g, custard powder10g, baking powder10g and flour. 10g onion ginger and dried spicy skin, 5g cumin, 5g Chili noodles, 5g chicken essence, 5g pepper, 5g sesame oil, 1000g salad oil, 150g starch, 150g soup.

Making:

1. Put the sheep into the pressure cooker, add 12g salt, 8g monosodium glutamate, dried spicy skin, onion and ginger, and take them out after 15min.

2. Beat 5 eggs, starch 100g, custard powder, baking powder and flour into a crisp paste, stick pine nuts, fry in a 60% hot oil pan until golden brown, put on a plate, and sprinkle with Chili noodles and cumin.

3. Put the Chinese cabbage in a boiling water pot, simmer for 15 seconds, take it out, cross the root of the Chinese cabbage with a knife, add Lycium barbarum, add 2 grams of salt, monosodium glutamate and sesame oil, and mix in the essence.

4. Mash lean meat, add onion Jiang Shui, salt 5g, chicken essence 3g, monosodium glutamate 5g, sesame oil 2g, eggs and starch, stir until thick, squeeze into meatballs, wrap them with foam cut from tremella, carrot and green pepper, make osmanthus balls, and steam them in a cage for 6 minutes.

5. Put oil in the pot, add chopped green onion, add soup, 3 grams of refined salt, 2 grams of chicken essence and monosodium glutamate each, and sesame oil 1 gram. Boil 3 grams of wet starch, pour it on the meatballs and set the plate.

Features: strong local flavor, crispy lamb chops, fresh meatballs and moderate taste.

19 fried lamb chops

Materials:

Lamb chop, olive oil, 1 tablespoon salt (material a), a little pepper (granules), rosemary, thyme, white wine, minced garlic, mustard sauce and mint jelly.

Exercise:

1. Add 1 tablespoon salt, a little pepper (granules), rosemary, thyme, white wine, minced garlic, mustard sauce and mint jelly to the lamb chop and marinate for 3-4 hours.

2. put a little oil in the pot and heat it on medium heat. Drain the sheep into the pot cover and fry for 1 ~ 2 minutes. Then turn over and fry until brown for 7 ~ 8 minutes. Dish and serve with seasoning.

20 "Sour Soup Mutton (Figure)

Raw materials:

250g of mutton, 250g of lamb chop, 450g of white radish, 450g of carrot, cooking wine, star anise, sour soup, red oil, salt, monosodium glutamate, coriander, pepper, pepper and salad oil.

Knife forming:

Cut mutton into 3cm square weights, lamb chops into 3cm long pieces, and carrots and radishes into balls.

Cooking method:

Stewed meat. Blanch the chopped mutton and sheep in boiling water, change the water, add salt, star anise, cooking wine and ginger, and simmer for later use. Put the pot on fire, add salad oil, stir-fry Zanzibei pepper, add sour soup to boil, add salt, monosodium glutamate, pepper and pepper to taste, then add mutton, lamb chops and carrots, boil white radish balls in a basket bowl, pour red oil and sprinkle with coriander.

Flavor characteristics:

Beautiful appearance and rich fish flavor. This dish won the first place in the National "Red Pocket" Cup Chinese Cooking Technology Competition held in Guilin.

Technical points:

Radish balls should be the same size, and there should be no smell.

Evolution:

Marinate the fish and steam it in a bamboo tube, and it becomes a "bamboo tube fish".

2 1 "braised mutton pot (fig.)

Materials:

Lamb chop (delicious with gluten and sirloin), radish, ginger and garlic, pepper, star anise, dried pepper, coriander, wine, crystal sugar, column sauce, fermented bean curd sauce and coriander.

Exercise:

Chop the lamb chops into pieces, add boiling water, add appropriate amount of dried ginger, garlic and star anise, stir-fry the mutton until it changes color, and when the sauce is colored in an underwater column, stew the fermented bean curd sauce with water until it is cooked, and sprinkle with coriander before serving.

22 Kaili sour soup mutton chop hotpot

Raw materials:

500g of lamb chops, 250g of mutton, 300g of white radish, 300g of carrot, 0/500g of Kaili sour soup/kloc-,cooking wine, star anise, salt, monosodium glutamate, coriander, O vegetables, pepper, pepper and salad oil.

Making:

1, lamb chops are cut into 3mm long segments, lamb chops are cut into 3mm square, and red, white and radish are cut into 3cm square diamond blocks;

2. Blanch the chopped lamb chops and mutton in boiling water, take them out and change the water, and simmer the refined salt, star anise, cooking wine, ginger and O vegetables with slow fire for later use;

3. Put the pot in medium heat, heat the salad oil, saute the chilies, add the sour soup to boil, add salt, pepper, pepper and monosodium glutamate to taste, then cook the lamb chops, mutton and red and white radishes, put them in the pot, pour in the red oil and sprinkle with coriander fire to serve. Can iron all kinds of halo raw materials.

Features: Sour soup is golden red, hot and sour, delicious, and the mutton chop is waxy, with local characteristics.

1 Sanjiao mutton griddle hotpot

Raw materials:

750g of boneless fat sheep, 50g of wild pepper, 50g of small-pointed green pepper, 50g of pickled pepper, 50g of dried Chili festival, 0g of pepper10g, pepper, salt, monosodium glutamate, chicken essence, star anise, cinnamon, Rhizoma Dioscoreae Septemlobae, Amomum villosum, coriander, ginger, onion and garlic cloves.

Making:

1, mutton is cut into 3×/kloc-0 /×10cm long pieces, blanched for later use, and red and white radish is cut into 5× 1× 1 thick strips for later use. Cut pepper into horse ears;

2. Put oil in a clean pot over medium heat, add dried pepper, pepper, ginger, onion and garlic to stir-fry the fragrance, add wild pepper, pepper and pickled pepper to stir-fry the fragrance together, add mutton and a proper amount of fresh soup, and slowly cook the seasoning until the mutton becomes soft and the soup becomes thick. Put it in a hot pot with red and white radish strips and serve it on fire. First, use a small fire and eat from the dry pot.

Features: three peppers are strong, mutton is fragrant, and the eating method is unique, spicy but not dry.

2 "Braised mutton hotpot"

Raw materials:

Mutton with bone 1000g, pepper 300g, appropriate amount of pepper, star anise, Amomum villosum, Amomum tsaoko, fennel, salt, monosodium glutamate, ginger, onion, edible oil, fresh soup, coriander, garlic sprout and red and white radish strips.

Making:

1, the mutton with belt bone is cut into 2.5cm cubes and marinated with ginger, onion and cooking wine for half an hour;

2. In a clean pot, add oil and stir-fry fragrant peppers, add mutton and stir-fry with fresh soup, add seasonings and spices, cover with low fire, simmer until the mutton becomes soft, and then add red, white and radish strips. Sprinkle garlic sprouts and coriander into a hot pot, put them in a hot pot plate, and serve them on fire. You can eat raw materials of meat and vegetables very hot.

Features: bright color, strong spicy taste, different from other flavors of braised pork.

3 Shengbao Mutton Hotpot

Raw materials:

Mutton with skin 1500g, Bazin pepper 50g, bean paste 50g, dried Chili festival 50g, red and white radish strips 150g, salt, soy sauce, pepper, pepper, ginger, onion, garlic, coriander and cooking wine.

Making:

1. Cut mutton with skin into large pieces and season with ginger, onion and cooking wine.

2. Cook a clean pot with high-heat oil until it is 70-80% cooked, stir-fry the mutton until it is cooked, add bean paste, dried pepper and Zanba pepper, stir-fry and color, add salt, soy sauce, pepper, pepper powder and monosodium glutamate to taste, put it in a hot pot with red and white radish strips, serve it on the table with fire, eat it in a dry pot, and add soup to eat the food.

Features: dry fragrance, ruddy color and unique eating method.

4 "original soup mutton hotpot"

Raw materials:

1 lamb (about 5KG), ginger, sheep bile, Amomum villosum, pepper powder, wild mint, vegetable oil, garlic cloves, coriander, sheep oil, Chili noodles, chopped green onion and monosodium glutamate.

Making:

1. Slaughter lamb, scald it, scrape it clean, gut it, soak it in boiling water for several times, and remove blood until it has no peculiar smell. Burn red with a special soldering iron until the fluff is washed clean;

2. Chop the mutton into two pieces, add water and ginger to the casserole, put it on the fire to boil, drop a few drops of gall bladder, remove foam and slag, stew it with low fire until it is soft and rotten, take it out, drain it, coat it with cooked vegetable oil to make the surface of the mutton shine, and cut it into 3×3×0.5M pieces according to the food intake;

3. Take the cooked mutton out of the original mutton bone soup until the soup is white and thick, put it into a clean casserole, cook it, put it into the cut mutton, add a little ginger, garlic, wild mint, coriander, onion, pepper, Amomum villosum and monosodium glutamate, and eat it with fire.

4. Take a small bowl (one for each person) and put a proper amount of salt, ginger rice, garlic paste, vegetable powder, wild mint, coriander powder, chopped green onion, pepper powder, monosodium glutamate, stock soup and pepper noodles. Pour in the scalded mutton, mix well and serve. All kinds of meat and vegetable raw materials can be scalded after eating as needed.

Features: the meat color is white and tender, the soup color is clear and not strong, and the taste is delicious and fragrant.

note:

1. Wild mint is a wild vegetable in Guizhou. Qiandongnan and Qiannan are more edible.

2. When stewing sheep, use low fire to avoid the soup from thickening.