Material:
sheep bones with skin 1000g, 100g sugar cane, 5 red dates, 4 fresh longans, 60g radish, 40g carrot, 15g ginger, 1 scallion, 20g garlic, 2 dried chili Grams.
Seasoning: 100g
rapeseed oil, 15g cooking wine, 20g sugar color, 10g light soy sauce, 5g dark soy sauce, 2g salt, 5g rock sugar, 20g green garlic.
method:
1. First cut the mutton into pieces of appropriate size with a knife;
2. Then cut the sugarcane into small strips with a knife;
3. Peel the dried longan with red dates and sugarcane for use;
4. Prepare a little white radish Cut the hob pieces for use;
5. Take a little carrot and cut the hob pieces for use;
6. Change the ginger into slices, and cut the Beijing spring onion into small pieces for use;
7. Prepare a little garlic and appropriate amount of dried peppers for use;
zz Bring down the heat and add an appropriate amount of cold water;
9. Boil the lamb in the pot under cold water;
10. Then add an appropriate amount of cooking wine;
11. Bring to a boil and cook for two minutes;
. Remove the mutton, clean it, and drain the water for later use;
14. Heat the pot and add some rapeseed oil;
15. Put the ginger slices into the pot and stir fry until fragrant;
16. Put the mutton into the pot and fry Z2z
17. Fry the mutton skin until the skin is slightly yellow and there is oil overflow;
18. Put two pieces of fermented bean curd and a proper amount of fermented bean curd juice into the pan;
19. Then stir-fry the fermented bean curd and mutton, stir-fry until the top Z2z
20. Add a little more sugar color;
21. Cook 5 grams of cooking wine;
22. Add 10 grams of light soy sauce below;
23. Add 5 grams of old soy sauce to help the sugar color; then add the appropriate amount of zz
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25. Then add 2 grams of salt to the pot;
26. Put the shallots, dried chilies, rock sugar, red dates, longans and sugar cane into the pot in turn;
27. Finally, put the radish into the pot and stew with the lamb;
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z28 . After boiling, cover the pot and simmer on low heat for about 1 hour, until the lamb is soft and rotten;
29. Pick out the green onion, ginger and dried pepper;
30. Put the garlic in the pot and cook for 1 minute until broken ; Z2z
31. The soup in the pot is further collected to thick;
32. Put the green garlic section into the pot and burn for a few seconds until it is broken;
33. Put out the pot and put it into the plate.
▲ Chef’s Tip:
1. Sugarcane is cold in nature and lamb is hot in nature. Combining the two organically, sugarcane can also absorb the mutton smell of lamb.
2. The addition of fermented bean curd makes the taste of braised lamb more distinctive, and the color is more red and attractive.
3. The sugar color will have a bit bitter taste, so don't put too much, otherwise it will change the taste of lamb.
4. The cooking time of mutton is properly controlled according to the meat quality and tenderness.
5. The characteristics of this dish are: the color is bright red, the lamb is crispy and fragrant, the taste is mellow, and it is very distinctive.
