Ingredients: 2 teaspoons of salt (10g), 2 teaspoons of soy sauce (10ml), pepper 1 2 teaspoons (3g), sugar1teaspoon (5g), shredded onion ginger 10g.
1, blanching Chinese cabbage after washing; 2. Cut the carrot into small pieces and blanch it; 3, the mutton is washed and drowned;
4. Put all the seasonings together and stew them in a casserole.
Mutton (500g) Accessories: Mint (100g)? Amomum tsaoko (10g)
Seasoning: white sugar (10g), Chinese liquor (10g), ginger (10g), onion (10g), soy sauce (20g) and pepper (dried red tip) (25g)? Illicium verum (2g) salt (3g) pepper (1 g) vegetable oil (120g).
1. Cut the hind leg meat of mutton into 4cm square pieces, rinse it with clear water, and dry it in water.
2. Pick out the tender tip of mint and wash it for later use.
3. Put the wok on the fire, add vegetable oil and heat it to 70% heat, add pepper, aniseed, tsaoko, sugar, salt, dried pepper, onion (chopped), ginger (chopped) and soy sauce, stir-fry the mutton for 20 minutes, add broth to boil, and then pour the mutton and soup into the casserole.
4. Set the casserole on fire, add the white wine twice, and change it to slow fire 1 hour. When the soup thickens, remove from the fire, add mint and serve with the casserole.
600g of mutton. Seasoning: cooking wine 15g, soy sauce 15g, sugar 15g, salt 3g, monosodium glutamate 2g, pepper 1g, onion slices and ginger slices 15g, spiced powder 1g and salad oil.
1, diced mutton. 2. Boil the spoon with water, add the mutton pieces and remove them completely. ?
3. Add salad oil to the spoon, add white sugar and stir-fry to deep red, then add mutton slices and stir-fry to color.
4. Pour the mutton pieces with juice into the casserole, add cooking wine, soy sauce, salt, pepper, spiced powder, fresh soup, onion slices and ginger slices and simmer until the mutton pieces are cooked and rotten.
5. Add monosodium glutamate, collect thick soup over high fire, and pour in sesame oil.
1. Mutton is cut into pieces of moderate size (for example, the sugar is bigger and the taste is bad), onion is cut into sections, and ginger is sliced. Dice potatoes, carrots and white radishes.
When cutting meat, it is best to boil the water in the casserole and put the meat in the casserole. Wait for the water to boil again.
3. After the water boils, use a small spoon (preferably the one used when eating hot pot) to remove the foam from the water until the soup becomes clean.
4. Add onion ginger slices and salt, cover the casserole and simmer for about an hour, not too salty, just a little salty, but the soup must have the taste of ginger.
5. When the meat is almost cooked, remember that the meat must be stewed to be delicious. Add potato, carrot and radish, stew until cooked, sprinkle with chopped green onion and serve. Remember to keep the soup, not too dry.