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The practice of steaming mutton

Steamed mutton (1): cut the mutton into large slices with a knife, take a bowl, cut the magnolia into three slices, put it in the bowl to form a trigeminal shape, put the mushrooms black down, put in the middle, mutton face down, neatly code on top, minced meat on top, add salt, green onions, ginger slices, cooking wine, pepper, pepper bag, appropriate amount of fresh soup, buckle with plate.

Steamed mutton is not fishy and delicious and rotten as follows: main ingredient: mutton. Excipients: steamed rice noodles, ginger slices, cooking wine, pickled pepper, tangerine peel, salt, bean paste, sweet potato starch, sesame oil, pepper. Choose mutton leg meat, marinate it with wine for about 10 minutes, then wash it clean. Steamed pork and rice noodles should not be too fine. You can beat them with a blender at home for one minute. Add appropriate amount of prickly ash to the rice noodles and beat them into rice noodles for use.

Wash and cut the leg of mutton into a spare plate, put onions on a spare plate, add slices of mutton, sliced ginger, garlic and spices, pour some cooking wine into a boiling pan and steam for 15-20 minutes. Change the steamed mutton into a soup bowl, sprinkle with salt, add spring onions and pour into chicken soup.

Please click on the input picture description, put on the mutton pieces, then add ginger, garlic slices, ingredients, pour the right amount of cooking wine, please click on the input picture description and put into the boiling pot to steam for 15-20 minutes to change the steamed mutton into the soup bowl. Please click on the input picture description, sprinkle with salt and pour into the chicken soup.

The method of steaming mutton 1 wash the mutton leg and cut it into pieces and spread the spring onions on the spare 2 plates, please click on the input picture description 3, put the mutton pieces 4 and then add the ginger and garlic slices, pour the right amount of cooking wine, please click on the input picture description 5 and steam in a boiling pan for 1520 minutes 6 change the steamed mutton into the soup bowl.

Preparation materials: fat and fresh mutton, salt, soy sauce, rice wine, green onions, ginger, pepper water, coriander practice: wash the mutton, control the blood, boil medium in a soup pot, cut it into three thick slices and put it in a bowl in the shape of a terrace. Add soy sauce, salt, green onions, sliced ginger, pepper water and rice wine, add some clear soup (about three or two), steam out the pan in a steamer, pick out the ginger fragments, buckle them in a large plate and sprinkle with chopped coriander.

Steamed mutton in North China

Steaming: pour the thickened mutton into a prepared mold, flatten the surface with a scraper and cover with lid or cling film. Steamed cake: put the mold containing mutton into the steamer and steam over high heat for 30 minutes to 1 hour, depending on the size of the mutton cake and the firepower of the steamer. Out of the pot: the steamed mutton cakes are slightly cooled, stripped and sliced, and served.

Step 1: cut the boiled cooked mutton into thin slices, put the cabbage strips into boiling water and blanch, soften and remove. Step 2: put a little oil in the pan, after heating, stir-fry the mutton to make it fragrant, then add a spoonful of light soy sauce and a spoonful of salt to season, finally add 2 bowls of water to boil, put in the sweet potato noodles and cook for 3 minutes. Step 3: put the cabbage in and stew the vermicelli for another 5 minutes. After it has been tasted, the dish is finished.

Wash the mutton you bought first. You can choose either ribs or leg of lamb. We washed the mutton and cut it into about 4 cm pieces. Then we soak the mutton in clean water for 2 hours in order to soak the blood out and remember to change the clean water several times in the middle.

Practice: wash the mutton with boiling water and then rinse with cold water; rinse the ginger and green onions and then smash them. Soak the mountain in clear water, put it in a water pot with mutton, add ginger, green onion, pepper and Shao wine, boil over high heat, go to foam, simmer for 3 hours until the meat is cooked, remove and cool. Slice the mutton, remove ginger and scallion from the soup, and season slightly. This soup tonifies the spleen and tonifies the kidney and warms the heart.

Put the pickled mutton slices in a steamer and steam over medium heat for about 15 minutes until the meat is done. Take out the steamed mutton, let it cool slightly, and then tear it into shreds with your hands. This step requires patience and care, because the thickness of the shredded meat directly affects the taste of the minced meat. Put the shredded mutton into a clean pan and stir slowly over low heat until it is completely dry and golden brown.

How to make steamed mutton in Ningxia

Materials: 500 grams of mutton, a little Chinese wolfberry. Seasoning: 2 grams of salt, 8 grams of vinegar, 10 grams of light soy sauce, a little coriander. Steps: wash and slice mutton; soak and rinse Chinese wolfberry; rinse coriander and cut into sections; put mutton on a plate, mix well with salt, vinegar and light soy sauce, then put in Chinese wolfberry; steam mutton in steamer for 30 minutes, remove and sprinkle with coriander.

Step: wash the raw yam, cut it into pieces, put it in a steaming bowl; remove the white film of mutton, wash it, cut it into pieces, and put it in a bowl; add Shaojiu, ginger juice, five-spice powder and soy sauce to stir evenly; arrange the mutton neatly on the raw yam piece by piece, mix with the juice of fresh soup, monosodium glutamate, onion and mutton; pour into the steaming bowl and place in a hot boiling water cage and steam for an hour and 30 minutes. Sprinkle in Chinese wolfberry, remove and serve.

Wash and cut the leg of mutton into a spare plate, put onions on a spare plate, add slices of mutton, sliced ginger, garlic and spices, pour some cooking wine into a boiling pan and steam for 15-20 minutes. Change the steamed mutton into a soup bowl, sprinkle with salt, add spring onions and pour into chicken soup.