Minced mutton tendon(rou mo yang jin )

Minced mutton tendon

Introduction:

"Sheep's tendon, also known as sheep tendon, is the ligament of sheep's small leg. In the slaughter season, after picking, straightening and drying in the shade, it can be tied into a small bundle, which can be preserved for a long time. Sheep tendon is divided into anterior tendon (anterior calf tendon) and posterior tendon (posterior calf tendon). The back reinforcement is longer than the front reinforcement and has higher quality. Sheep tendon is a kind of gelatinous tissue. Compared with sea cucumber and shark fin, it is cheap and delicious. It is an important raw material for cooking feast. There are many kinds of dishes made with sheep tendon, which is one of the most common and well-known local dishes in Qinghai Hui and Han banquet. Because sheep tendon is made of gum, it is cheaper and more delicious than sea cucumber and shark fin. It is an important ingredient for high feast. In the Qing Dynasty, there is a whole sheep mat with honey pulp tendon, which is made of sheep tendon. First use vegetable oil or mutton oil to cook very hot, move the oil pan to the side, wait for the temperature to decrease, put in dried mutton tendon, and then slowly heat the oil pan to deep fry. Soak the fried tendons for ten or twenty hours, remove the fascia, pick up the wool, and then put them in the water to stew. Add alkali to remove the oil stains, soak them soft, add vinegar to remove the alkali taste, rinse them with water, stew them in sheep soup (chicken soup is better), and use ginger powder, pepper, refined salt, dry pepper, scallion as seasoning. For example, cut the mutton into fine powder, add the mashed garlic, mix it, add seasoning, steam it thoroughly together with the mutton tendon, then pour the soup, sprinkle the scallion and coriander, that is, minced mutton and mutton tendon. For example, the washed sheep tendons are pasted with flour protein, thickened with oil, and poured with rock sugar and honey. At the wedding banquet in Xining area, a dish named & quot; San Shao & quot;, is a local dish with sheep tendons as the main ingredient and meat as the foil. It is called & quot; Hai San Xian & quot; when it is served with sea cucumber and bamboo shoots;. With sheep tendon as the main ingredient, it can be used as a variety of legumes, with many names and different flavors. "

Production steps:

Step 1: as shown in the figure, prepare all the main and auxiliary materials!

Step 2: get out of the pan and make the oil

Step 3: get out of the pan and make the oil

Step 4: heat the oil for 9 minutes, add chili sauce, stir fry the red oil, add garlic slices, scallion, ginger, millet pepper, burst out the flavor, add a small amount of sugar to make it fresh!

Step 5: stir fry minced mutton!

Step 6: add a proper amount of cooking wine to remove the smell

Step 7: add the sheep tendon and add the soup

Step 8: add green pepper, stir fry, add chicken essence, salt, seasoning.

Step 9: add green pepper, stir fry, add chicken essence, salt, seasoning.

Step 10: out of the pot plate!!!

Materials required:

Sheep tendon: half a catty

Minced mutton: 5 yuan

Green pepper: right amount

Millet pepper: right amount

Garlic slices: appropriate amount

Scallion: right amount

Ginger powder: appropriate amount

Chili sauce: right amount

Chicken essence: appropriate amount

Lamb Soup: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Note: 1: spicy taste, do not like spicy millet pepper, green pepper can be changed to water hair fungus, onion 2: into the soup juice, low heat, prevent paste pot

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Rou Mo Yang Jin