Shishankou mutton(shi shan kou yang rou )

Shishankou mutton:

Raw materials for making shishankou mutton:

With skin cartilage mutton (Lamb belly is the best) 1000g, sesame oil 250g, South (rotten) milk 15g, Zhuhou sauce 2G, soy sauce 5g, salt 3G, sugar 3G, monosodium glutamate 3G, pepper 2.5G, Shaojiu 25g, ginger 50g, scallion 100g, garlic 30g, palm oil 1500g, two soup 150g.

Processing steps of shishankou mutton:

1. Scrape the skin of the mutton, put the whole piece into the boiling ginger and onion water, roll until it is eight years old, take out and drain the water.

2. Heat the pan with palm oil and heat it to 80%. Deep fry the mutton in the oil pan until golden yellow. Pour it into the fence and rinse the oil with water.

3. Stir in sesame oil, ginger, scallion, garlic, star anise, cinnamon, tangerine peel, fermented milk and Zhuhou sauce. Stir well and saute until fragrant. Then add mutton, Shaoxing wine, water, soy sauce, salt, sugar, monosodium glutamate and pepper. Stir well and cover. Simmer slowly until the skin is ripe and tasty. Drain the juice from the shell.

4. Cut the cooked mutton and its skin into cubes, with the skin facing the bottom and the meat facing the face, arrange them in a bowl, add the original juice, steam them until they are cooked, pour out the original juice, and put the mutton back into the plate

Characteristics of shishankou mutton:

It is golden in color, neatly packed, crispy, smooth and delicious.

Shishankou mutton

Hainan local cuisine. It is made from the special product of rock goat meat, with various spices and flavorings, through various cooking methods such as rolling, frying, stewing, steaming and bucking. This dish is famous for the products of Liwan liquor Town, which is located in the crater of "stone goat" producing area.

Raw materials

1 kg skinned boneless mutton (the best is lamb belly), 250 g sesame oil, 15 g fermented milk, 2 g Zhuhou sauce, 5 g soy sauce, 3 g salt, 3 g Sugar, 3 G monosodium glutamate, 2.5 g pepper, 25 g Shaojiu, 50 g ginger, 100 g green onion, 30 G garlic, 1.5 kg palm oil and 150 g Ertang.

Production method

1. Scrape the skin of the mutton, put the whole piece into the boiling ginger and onion water, roll until it is mature, take out and drain the water.

2. Heat the pan over high heat, add palm oil and heat to eight degrees of maturity. Deep fry the mutton in the oil pan until golden yellow. Pour into the fence and rinse the oil in clean water.

3. Stir in sesame oil, add ginger, scallion, garlic, star anise, cinnamon, tangerine peel, South (rotten), monosodium glutamate, pepper, mix well, cover and simmer until the skin is tasty. Drain the juice from the shell for later use.

4. Cut the cooked mutton into cubes with the skin facing the bottom and the meat facing the face. Arrange the cooked mutton in a bowl. Add the original juice and steam it to the bottom. Pour out the original juice and put the mutton on on the plate. Thicken it with the two soups in the original juice and the wet raw powder. Pour it on the mutton face. Sprinkle a little fried sesame seeds and scallion.

Food features

It is golden in color, neatly packed, crispy, smooth and delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shi Shan Kou Yang Rou