Braised lamb chops

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.

1. Wash the mutton ribs and cut them into small pieces 4 cm square.

2. 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.

3. Wash carrots and cut into pieces.

4, wok fire, simmer in soybean oil, add onion and ginger slices to stir-fry the fragrance.

5. Simmer the mutton for 5 minutes, then add the radish and soy sauce and stir-fry until it turns red.

Ingredients: 500g mutton, 50g radish, scallion 1 root, ginger 1 small piece, 2 tsps pepper, aniseed and cinnamon.

Seasoning: soy sauce 1 tbsp, mutton soup 2500g, cooking wine 4 tbsp, refined salt 1 tbsp.

Production steps

1. Wash mutton, rinse with blood, cut into pieces, blanch in boiling water, take out and wash.

2. Wash the radish and cut it into large pieces.

3. Wash onion and ginger, cut into sections and pat loose.

4. Boil the mutton soup in the pot, then add mutton, radish, soy sauce, salt, cooking wine, aniseed, cinnamon, ginger, onion and pepper until the meat is rotten.

Matters needing attention

When cooking this dish, you'd better choose fat and thin mutton, or you can make it with mutton brisket.

Cooked lamb loin: 300g, clean winter bamboo shoots:15g, water-borne day lily:15g, refined salt: 4g, monosodium glutamate: 5g, Shaoxing wine:10g, water-borne fungus: 20g, eggs: half, wet starch: 20g.

Production steps

1. Cut the cooked mutton into diamond-shaped chunks, and put them into the stirred paste of 20g wet starch and10g soy sauce and mix well. Slice winter bamboo shoots for use.

2. Put the wok on the fire and add peanut oil. When it is 70% hot, cut the mutton into pieces, fry it into persimmon yellow, remove it and drain it.

3. Leave a little oil in the wok, first add onion and shredded ginger, then add mutton slices, fungus, winter bamboo shoots, daylily, refined salt, monosodium glutamate, Shaoxing wine, soy sauce ... 5g and mutton soup. When the soup thickens, add wet starch .. 5g, turn it over and put it on a plate.

Matters needing attention

1. Mutton should be cooked until soft and rotten, and it should not be cooked for a long time after it is burnt, so as not to be burnt off.

If you use raw meat to braise in soy sauce, you will lose the authentic flavor of Henan cuisine. ?

Material: mutton 1500g material: white radish 500g.

Seasoning: vegetable oil 75g, soy sauce, onion, ginger 15g, salt 4g, monosodium glutamate 1g, star anise, cinnamon and kaempferia each 3g, dried whole pepper 5g, cooking wine 20g, coriander 50g and sesame oil 10g.

Production steps

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2. Wash and peel the radish and cut it into pieces with the same size as the mutton; Wash star anise, cinnamon bark, kaempferia kaempferia and Amomum villosum, put them into a seasoning bag, and tie the mouth tightly with a rope.

3. Put a clean pot on a high fire, add oil and heat it to 60%, stir-fry onion and ginger, stir-fry mutton, cooking wine and soy sauce together, add fresh soup and seasoning bag to boil over high fire, stir-fry until it is 60% rotten, skim the floating foam, add radish and burn it until it is crisp (complete in shape), take out the seasoning bag and collect it on the fire.