Snow moon mutton(xue yue yang rou )

XueYue mutton:

Raw materials for making snow moon mutton:

Ingredient: 400g mutton ribs.

Ingredients: 4 pigeon eggs, 100g rape leaves.

Seasonings for making snow moon mutton:

25 g cooking wine, 2 g refined salt, 5 g Sugar, 50 g soy sauce, 3 egg white, 25 g dry corn flour, 10 g wet corn, 1 kg clear soup, 500 g peanut oil (about 40 g), 750 g cooked lard (about 25 g), 50 g scallion, 25 G ginger, a little cinnamon, a little Daliao and 5 g chicken oil.

Processing steps of XueYue mutton:

1. Wash the mutton with water, put it into a pot, add water, bring it to a boil, boil for about 10 minutes, remove the water, wash the rape leaves, and cut them into thin strips. Put the egg white in the pan and use chopsticks to pick up. It is white foam. Then add 20 grams of dry corn and mix it well.

2. In the frying pan, add 25g peanut oil, add scallion, ginger, cinnamon and seasoning, deep fry the flavor, add 850g clear soup, add 15g cooking wine, 1g refined salt and soy sauce, add mutton, boil, skim the foam, move to low heat, stew for about 50 minutes, and take it out to cool when it is 80% rotten.

3. Cut the edges and corners of the mutton, and then cut into 12 rectangular pieces, which are 1 inch and 2 minutes in length, 5 minutes in width and 2 minutes in thickness.

4. Take four small bowl shaped wine cups, apply a layer of peanut oil on the inner wall, knock in a pigeon egg in each small wine cup (don't break the egg yolk), steam in the drawer for 5 to 7 minutes, take out the pigeon egg, cut it from the edge of the wine cup with a knife, and take out the pigeon egg.

5. In a frying pan, add peanut oil and heat it to 70% heat. Then add the cut rape shreds and fry them until they are loose.

6. Sit in the frying pan, add the cooked lard, and heat it to 40%. Dip the cooked mutton strips with a layer of dry corn flour, then wrap them with egg white paste, put them in the pan, fry them with warm oil (do not color them), remove the oil, place the oil in the center of the plate, sprinkle some rape pine around, and put four steamed pigeon eggs on the ground.

7. Pour 150 grams of clear soup into the pot, add 10 grams of cooking wine, 1 gram of refined salt and sugar, bring to a boil, skim the froth, thicken with wet corn flour diluted with water, pour chicken oil on the mutton and serve.

Snow moon mutton

Wash the mutton with water, put it into a pot, add water, bring to a boil, boil for about 10 minutes, take out the water, wash the rape leaves, and cut them into shreds. Put the egg white in the pan and use chopsticks to pick up. It is white foam. Then add 20 grams of dry corn and mix it well.

raw material

Ingredient: 400g mutton ribs.

Ingredients: 4 pigeon eggs, 100g rape leaves.

Seasoning: 25g cooking wine, 2G refined salt, 5g sugar, 50g soy sauce, 3 egg white, 25g dry corn flour, 10g wet corn, 1kg clear soup, 500g peanut oil (about 40g), 750g cooked lard (about 25g), 50g scallion, 25g ginger, a little cinnamon, a little Daliao and 5g chicken oil.

practice

2. In the frying pan, add 25g peanut oil, add scallion, ginger, cinnamon and seasoning, deep fry the flavor, add 850g clear soup, add 15g cooking wine, 1g refined salt and soy sauce, add mutton, boil, skim the foam, move to low heat, stew for about 50 minutes, and take it out to cool when it is 80% rotten.

3. Cut the edges and corners of the mutton, and then cut into 12 rectangular pieces, which are 1 inch and 2 minutes in length, 5 minutes in width and 2 minutes in thickness.

4. Take four small bowl shaped wine cups, apply a layer of peanut oil on the inner wall, knock in a pigeon egg in each small wine cup (don't break the egg yolk), steam in the drawer for 5 to 7 minutes, take out the pigeon egg, cut it from the edge of the wine cup with a knife, and take out the pigeon egg.

5. In a frying pan, add peanut oil and heat it to 70% heat. Then add the cut rape shreds and fry them until they are loose.

6. Sit in the frying pan, add the cooked lard, and heat it to 40%. Dip the cooked mutton strips with a layer of dry corn flour, then wrap them with egg white paste, put them in the pan, fry them with warm oil (do not color them), remove the oil, place the oil in the center of the plate, sprinkle some rape pine around, and put four steamed pigeon eggs on the ground.

7. Pour 150 grams of clear soup into the pot, add 10 grams of cooking wine, 1 gram of refined salt and sugar, bring to a boil, skim the froth, thicken with wet corn flour diluted with water, pour chicken oil on the mutton and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xue Yue Yang Rou