Braised mutton with bean paste(dou ban men yang rou )

Braised mutton with bean paste

Raw materials for stewing mutton with bean paste

500g mutton, 2 scallions and 1 piece ginger

Seasoning for braised mutton with bean paste:

30 g edible oil; 5 tbsp soup (150 g); 3 tbsp cooking wine (9 g); 2 tbsp bean paste (60 g); 1 tbsp refined salt (3 G); 1 / 2 tbsp monosodium glutamate (1.5 g)

Processing steps of braised mutton with bean paste:

1. Wash the mutton and cut it into pieces, blanch it with boiling water, remove and control the water, wash the scallion and ginger and cut them into sections and slices respectively;

2. Heat the oil in the pot, add the bean paste to stir fry the flavor, add the soup, boil it, and then remove the residue of the bean paste. Then put the mutton, cooking wine, salt, monosodium glutamate, scallion and ginger into the pot together, bring to a boil, turn the heat down and cook slowly. When the meat is soft and rotten, collect the thick soup.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of braised mutton with bean paste

The meat is tender, salty and slightly spicy.

When making braised mutton with bean paste, you should pay attention to:

Mutton is tender and tender. It can be cooked slowly over low heat. It tastes good after being cooked and rotten.

Braised mutton with bean paste

Braised mutton with bean paste is a kind of food made of mutton, scallion and other ingredients.

Material Science

500g mutton, 2 scallions, 1 small piece of ginger,

Seasoning

500g mutton, 2 scallions, 1 small piece of ginger,

practice

1. Wash the mutton and cut it into pieces, blanch it with boiling water, remove and control the water, wash the scallion and ginger and cut them into sections and slices respectively;

2. Heat the oil in the pot, add the bean paste to stir fry the flavor, add the soup, boil it, and then remove the residue of the bean paste. Then put the mutton, cooking wine, salt, monosodium glutamate, scallion and ginger into the pot together, bring to a boil, turn the heat down and cook slowly. When the meat is soft and rotten, collect the thick soup.

characteristic

The meat is tender, salty and slightly spicy.

The chef knows everything

Mutton is tender and tender. It can be cooked slowly over low heat. It tastes good after being cooked and rotten.

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Chinese PinYin : Dou Ban Men Yang Rou