Home-cooked mutton (home-cooked stir-fried mutton)

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List of contents for this article:

• 1、How to make braised mutton
• 2、How to stir-fry cooked mutton and taste delicious
• 3、The practice of homemade Chamagu mutton stew
• 4、Ningxia home-cooked mutton stewed

How to make braised mutton

1. Put the chopped mutton pieces into the pan with cold water, bring to a boil over high heat, cook for 5 minutes, and then remove from the heat. This step is to remove blood and impurities from the mutton. Rinse the blood foam on the cooked mutton with warm flowing water and drain the water for later use. Preparation for stewing: Put the processed mutton into a saucepan, add ginger slices, spring onion, fragrant leaves, star anise, cinnamon, dry red peppers and red dates.

2. Braised mutton is a classic dish made with mutton as the main ingredient and made through steps such as salting, frying, stewing and other steps. The taste is soft and delicious, and the flavor is strong. Here are the specific methods: Ingredients preparation: 500 grams of mutton (it is recommended to use parts with bones or fat and lean parts for better taste). Ingredients: 30 grams of green onions (cut into sections), 20 grams of ginger (sliced), 20 grams of garlic (cracked), 30 grams of dried peppers (adjusted according to taste).

3. Braised mutton is a spicy, delicious, warm and healthy cooking. The preparation time is about 70 minutes and the difficulty is average.

How to stir-fry cooked mutton and taste delicious

1. Cooked mutton can be made into dry-stir-fried mutton. The specific methods are as follows: Prepare ingredients: Cut the cooked mutton into thin slices to make it easier to taste during subsequent cooking. Cut the green onions into sections, remove the seeds and cut the green and red peppers into prismatic slices, and slice the ginger into slices for later use. Also prepare pepper grains and dried red peppers. Fried mutton: Put the cut cooked mutton slices in an oil pan and fry them slightly until the surface is slightly burnt, and then pick them up. This will make the mutton more crispy.

2. The method of frying cooked mutton is as follows: Prepare ingredients: 200 grams of cooked mutton, 150 grams of pickled cabbage. Accessories: 1 red pepper, appropriate amount of ginger. Seasoning: appropriate amount of vegetable oil, appropriate amount of salt, 5g light soy sauce (optional), appropriate amount of starch (for curing, optional), 1g of pepper powder (optional), appropriate amount of chicken essence. Processing ingredients Cut cooked mutton into thin slices or strips for better flavor and stir-fry.

3. The method of frying cooked mutton is as follows: Prepare ingredients: 150 grams of sauerkraut, which needs to be washed a few more times before slicing or mincing. 200 grams of cooked mutton. 1 red pepper, wash and cut into strips. Appropriate amount of vegetable oil, salt, soy sauce, starch, Zanthoxylum bungeanum powder, ginger and chicken essence for use. Stir-fry sauerkraut: Heat the pan to cool the oil, add the sauerkraut after the oil is hot, stir fry evenly to make it leak out of water. Stir fry for about 2 minutes, until the aroma of pickled cabbage is fragrant.

The practice of homemade Chamagu mutton stew

Add Chamagu: Put the diced Chamagu into a sand pot, add appropriate amount of salt to taste, and continue to simmer over low heat for 15 minutes until Chamagu is soft and glutinous and the mutton is crispy.

The method of Chamagu mutton stewed is as follows: Prepare ingredients: 700 grams of fresh mutton, 300 grams of Chamagu, appropriate amount of salt, appropriate amount of onion, and appropriate amount of coriander.

The method of making Chamagu clear mutton stewed is as follows: Ingredients preparation mutton 700g Chamagu 300g salt 3g coriander 6g chives 5g onions 30g Production steps Pretreatment of ingredients Clean the coriander and chives and cut them into small pieces for later use. Wash Chamagu and onions and cut them into small pieces. Clean the mutton and cut it into evenly sized pieces. Blanching and stewing mutton Put the cut mutton pieces into a sand pot and pour enough water. The water must completely cover the mutton.

Ningxia home-cooked mutton stewed

Ningxia's home-cooked clear mutton stewed mainly uses fresh and tender mutton. After simple stewing, it retains the original flavor and highlights the freshness of the ingredients. The method is as follows: Ingredients preparation: 650 grams of mutton leg meat (need to be chopped), and 60 grams of mutton (may be ingredients or supplementary instructions, but the actual content is mainly 650 grams). Ingredients: ginger slices, spring onion, green radish, vermicelli, coriander, salt. Pour the mutton leg meat into the pot with cold water, boil it, and skim off the blood foam.

Mutton: 600g Method/Steps Chop and blanch: Chop the mutton leg meat into appropriate size pieces. Pour cold water into the pan and boil the bleeding foam.

Home-cooked clear mutton stewed is a warm and nourishing dish that is simple but pays attention to heat and ingredients.

The recipe for home-cooked clear mutton stewed is as follows: ingredients Prepare mutton leg meat, 2 kilograms of vermicelli, a handful of green radishes, half of onions, ginger, salt, appropriate amount of coriander (optional, for decoration) Production steps Processing mutton chop the mutton leg meat into uniform size blocks. Blanch the mutton pieces to remove the fishy smell. Put the mutton pieces into the pan with cold water. After boiling over high heat, skim off the floating foam, remove the mutton pieces and rinse them with clean water. This step can effectively remove blood and impurities and reduce fishy smell.