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[Spicy Lamb]_How to do_How to do

[Spicy Lamb]_How to do_How to do

There are many ways to make mutton, and making mutton into sauce is a common method.

The mutton sauce tastes better and is more easily accepted by people.

Because after placing mutton in mutton sauce, the original odor of mutton will disappear a lot. Some people cannot accept mutton because of the mutton smell of mutton. After eating mutton sauce, you may also fall in love with mutton. Here is how to teach spiced mutton.
Practices: 1. Generally, mutton sauce replaces non-fat and lean fresh mutton, soak in cold saline to remove blood stains, and wash the meat to remove bones. 2. Cut about one kilogram of meat and rinse it in clear water.Make sure to put some lamb bones at the bottom of the pot, this way to ensure that the meat does not stick to the bottom of the pot; 3, pour the prepared yellow sauce soup and various ingredients, add an appropriate amount of water, and remove the surface foam after boiling, the water must bePut enough feet so that the meat can always be immersed in the miso soup. If you simmer it for about three hours with a mild fire sauce, the flavor will slowly penetrate into the meat. 4. To keep the meat intact when it is out of the pan, you must carefully raise the meatAfter cooling, it can be sliced with a knife; 5, the slice is still intact, the color is yellow, the oil is bright and lustrous, and the chewing in the mouth is moderately salty and rich in crispy flavor. This is the basic feature and main point of sauce lamb.

Ingredients: 510 grams of lamb leg, five spice powder, seaweed bean paste, 3 spoons of Haitian bean paste, 2 spoons of garlic, 3-7 petals, food, pepper, anise, 1-3 cooking wine, half bottle cap, Handan bean paste, 2 spoons of lamb.

First, the lamb leg meat is soaked with blood and water 2 to clean the grease on the top, wash it out, cut into pieces for use, you can take it if you like, and take out a small bowl of grease 3.

Prepare the following ingredients 4.

Pour the cleaned mutton into half a bottle of cooking wine, and grasp it evenly5.

Then add three tablespoons of Haitian Douban Sauce 6.

The last spoonful of 7.

Grasp evenly with your hand 8.

Add the photographed garlic 9.

A small amount of chicken essence, scratch evenly 10 again.

Use the gloves you just covered to cover the mutton as much as possible, put it in the refrigerator for 30 minutes, or use plastic wrap.

Marinate for a minimum of 30 minutes11.

Hot pot of cold oil, put two spoons of Haitian Douban sauce, 2 spoons of Handan Douban sauce 12.

Then add the mutton pieces, stir fry evenly over low heat, do not use high heat with sauce, easy to paste the bottom of the pot13.

Cover each piece of lamb with the sauce and stir fry for a while 14.

Then add two bowls of water 15.

To submerge the meat with water, add star anise and peppercorns 16.

Slowly cook over low heat.

Until one pot of water is gone