Stewed mutton(dun yang rou )

Stewed mutton

Introduction:

Production steps:

Step 1: wash the mutton and blanch it in hot water. The blood is out.

Step 2: put the pot in cold water and add the mutton and the above mentioned seasonings. Pay attention, especially remember to put cooking wine. The first time I didn't put it, and the second time I made it, it tasted a lot worse. Some websites say that Baijiu can not replace cooking wine, but I think it's good to drink beer instead of beer. Don't put salt first. The meat is too tight to eat. I'll tell you when.

Step 3: press the pressure cooker for 10-15 minutes, and chew for 10 minutes. I do it at the weekend. It's OK to use a pressure cooker or an ordinary cooker. I stewed the meat for 2 hours without using a pressure valve. The meat tastes delicious and tastes good.

Step 4: after cooking, pour out the oil soup to cool. The oil skin is very thick and can be frozen. Later, stew or cook noodles. Stew as long as the oil block into the pot, put water, put vegetables on the line after boiling, cabbage, or pickled potatoes, depending on personal preferences.

Step 5: most of the bones in the mutton can be left in the pot, and then the sliced mutton can be rinsed.

Step 6: large pieces of mutton. For beginners, it's estimated that there are only 1-3 diners. For those who don't like leftovers and don't eat much, they can take out the large pieces of mutton, cut them into thin slices, cut them vertically, and cut off the direction of the meat, so as to have a good taste. Put it in a container and rinse as much as you can. If you want to eat stewed meat, you don't have to cut it.

Step 7: the problem of salt: < br > < br > I suggest that when to serve and when to put it in advance, reduce the intake of salt and keep the soup delicious, put salt too early, store the oil in the refrigerator and the meat in the refrigerator waiting for the next meal, it will be very salty when it is put into the pot.

Step 8: the above practice is basically in line with the characteristics of the northwest, want to eat beef Ramen flavor can also refer to this method to boil beef bone soup.

Step 9: for the first time, I used the pressure cooker to suppress. To be honest, dad gave the pressure cooker to me. I always felt that it was not the same level as the electric pressure cooker, and the technical difficulty and psychological requirement index were on the high side. When I heard the first sound of deflation and pressure valve, I basically hid in the exterior wall of the kitchen. So in order to taste delicious and my little heart, the second time I used a thick wall pressure cooker, but it was simmered gently without pressure valve.

Step 10: seasoning. In addition to cooking wine and onion, ginger and garlic, it's OK to have Chinese prickly ash noodles at home. Other things can be seasoned according to personal taste. After eating Thai food from sanzhai, Guizhou food from sanpao, and Korean food from Xiaomei, the biggest feeling is that the same kind of food is put in different spice producing areas. Local people must only use local materials and cook them in pots. Then there will be different local tastes. Therefore, the choice of seasoning can be freely matched, and there is no need to think that there is no certain spice and doubt the taste of the food.

Step 11: the heat is important. Stewed meat, stewed bone soup, cold water pot, the fire boil 10 minutes later, turn down the fire for about 1 hour, I see the degree of hard and soft, hard to cook more, afraid not to chew head shorter. In order to collect soup, you can open the lid for a while, 10-15 minutes, not to paste the pot. No time to use pressure cooker pressing for 10 minutes, instead of the middle part of the small fire can be.

Materials required:

Lamb chops: 2 kg

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Red dates: moderate

Bean paste: right amount

Soy sauce: right amount

Stew seasoning bag: right amount

Cooking wine: moderate

Note: Note: beef and mutton stew method is different from pig bone, do not take oil to fry before stewing, directly cold water into the pot. Stir fry the pork bone with onion, ginger and garlic to remove the fishy smell. Some students don't understand that mutton has a fishy smell. My understanding of this problem is that I can never taste fishy when I eat mutton, unless mutton is particularly bad. It's still a matter of habit and ideology, not entanglement. The problem of water. Stew in pressure cooker for 10 minutes, the water is just better than mutton, and it is better not to exceed 1 / 3 of the pot. Small fire stew about 1 hour method of water must add enough, can add more, stew to half and then add water, soup leakage, taste is not fresh, especially beef soup, no strong soup flavor. Mutton pot is more difficult to brush, just heat water. Everyone has eaten small hot pot at home, so it's not a big problem.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Dun Yang Rou