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How do you make salted mutton?

1. Ingredients: mutton, salt water. First chop the mutton (with bones) into fists, throw it into a cold water pan, add coal or firewood, and bring to a boil. After a while. There was a layer of blood foam floating on the pan, and the housewives kept throwing it away with iron spoons. After the fire boils for half an hour, use a gentle fire to simmer. At this time, another layer of scum floats up and goes to it with a spoon.

2. [manufacturing method] (1) cut the washed mutton leg into slices and blanch thoroughly in a boiling water pan. (2) change the water in the pot, put in the scald leg of mutton, then cook with pepper, spring onions, ginger and salt. (3) mix the soup with spring onions, ginger, pepper, salt and monosodium glutamate, soak the cooked leg of mutton, cool and serve. [features] fresh and salty, fragrant and refreshing.

3. Blanch the washed mutton in a cold water pan, wash thoroughly and drain. (2) change the water in the pot, put in the blanched mutton, then add pepper, green onions, sliced ginger, refined salt, cook and remove. (3) mix the soup with spring onions, sliced ginger, pepper, refined salt and monosodium glutamate, soak the cooked mutton, cool and then cut it into a plate. It is characterized by fresh and salty, fragrant and refreshing.

How do you cook salted mutton?

1. Material: appropriate amount of bacon. Cut the mutton into 5 cm long and 3 cm wide slices (thinner). Add cooking wine and pepper and mix well. Spread a layer of sesame oil on the bamboo pole, put the slices of mutton neatly on top, air-dry outside for 3 hours and then remove. Put salt, sugar, pepper, chili oil, prickly ash oil, monosodium glutamate and a little water in the bowl, mix them into juice and set aside.

2. Wash the mutton in clean water until there is no blood, put an appropriate amount of cold water into the pot, add two tablespoons of vinegar, boil it out with a leaky spoon, then rinse off the blood foam with clean water and drain for use. Chop Pixian bean cloves, wash and drain star anise, cinnamon, fragrant leaves, grass fruits and dried chili peppers, slice ginger and peel garlic; cut carrots, potatoes and onions into cubes; soak rotten bamboo knots with water in advance.

3. Start the oil pan step by step. It's 60% hot. Pour the mutton in. Fire. Stir fry. Put a little salt in it. It doesn't need much. The mutton itself is salty. Put a little white wine on it. Go to the smell of mutton. Get some chili sauce for Lao Gan Ma. It's very appetizing. Get some oyster sauce. Keep stirring. After the oil comes out, fill the bowl. Start a pot. boiled water. Steam for ten minutes in separate water. The transparency is very high.

4. Wash the chopped mutton and scald it with water, and wash away the blood foam. Put the right amount of oil in the pan (the amount of oil should not be too much, just the normal amount of cooking) and heat it up. Stir in the pan and add cooking wine, five-spice powder, soy sauce and salt. Put it in a pressure cooker, add proper water (as shown in the picture), cover the pot, turn to low heat and simmer for 25 minutes. Carrot cutting hob.

How to eat pickled salted leg of lamb

1. Soak the pickled salted lamb leg in water for 2 hours. During this period, change the water every half hour. After the mutton leg is soaked, the pickled mutton is hard, so it is not suitable for deep-frying and stir-frying. It can be braised, stewed and steamed, and less salt should be put in the cooking process. Braised Lamb in Brown Sauce's raw materials: leg of lamb, potatoes, carrots, tofu, onions, ginger, garlic, dried chili, cinnamon, pepper, star anise, incense leaves.

2. Pickled leg of salted lamb can be eaten in a variety of ways. First, soak it in water for 2 hours and change the water every half an hour. After soaking, due to the hard texture of pickled mutton, it is not suitable for deep-frying and stir-frying. Braised, stewed or steamed is recommended. Braised Lamb in Brown Sauce's practice is as follows: cut the onions into long strips, ginger slices, garlic slices. Prepare a potato and two small carrots, cut into large pieces; cut the mutton into large pieces, put it into cold water and bring to a boil, remove the foam and remove.

3. Wash the leg of cured mutton and cut it into palatable pieces. Cut potatoes, carrots and onions and set aside. Add the right amount of water to the pot, add the leg of cured lamb, add sliced ginger and cooking wine, bring to the boil and skim off the foam, turn to low heat and cook for 20 minutes. Remove the leg of cured mutton and drain. Heat the oil in another pan, add spring onions, ginger and garlic to stir-fry, then add cured lamb legs and stir-fry until slightly charred.

4 、 d. Put the cured lamb leg on a plate and pour over the seasoning sauce. e. You can choose whether to cook or eat directly according to your taste. Cured mutton leg stewed potato ingredients: cured mutton leg, potatoes, carrots, onions, ginger, green onions, cooking wine, salt. Practice: a. Wash the leg of cured lamb and cut it into pieces. Cut potatoes, carrots and onions. b. Add water to the pot, blanch the leg of cured mutton to remove fishy, remove and set aside.

5. Prepare spices: in another pot, add a small amount of cooking oil, put the chopped onions, ginger, garlic cloves, star anise, cinnamon, spices and other spices into the pan, stir-fry the fragrance slowly over low heat. Stewed cured mutton leg: put the preliminarily processed cured mutton leg into a spice pan, add enough hot water (no more than the cured mutton leg), and add cooking wine, salt and other seasonings again. Bring the heat to a boil and turn to a low heat and simmer slowly.

How to make salted mutton delicious

Ingredients: the right amount of bacon. Cut the mutton into 5 cm long and 3 cm wide slices (thinner). Add cooking wine and pepper and mix well. Spread a layer of sesame oil on the bamboo pole, put the slices of mutton neatly on top, air-dry outside for 3 hours and then remove. Put salt, sugar, pepper, chili oil, prickly ash oil, monosodium glutamate and a little water in the bowl, mix them into juice and set aside.

Wash the mutton in clean water until there is no blood, put an appropriate amount of cold water into the pot, add two tablespoons of vinegar, boil it out with a leaky spoon, then rinse off the blood foam with clean water and drain. Chop Pixian bean cloves, wash and drain star anise, cinnamon, fragrant leaves, grass fruits and dried chili peppers, slice ginger and peel garlic; cut carrots, potatoes and onions into cubes; soak rotten bamboo knots with water in advance.

Ingredients: 1 jin of lamb leg, half of salted lemon, 1 small white radish, 2 tablespoons of Qi Zi seasoning: 1 slice of ginger, half tablespoon of white vinegar, 6 cups of boiling water, right amount of salt. Cut the leg of lamb into pieces. Wash the radish and cut it into pieces, then put in 5 cups of water and boil. Boil the mutton for 10 minutes. Remove and rinse. The main purpose of this is to remove the smell of mutton, and there is no need to put radish if you are not afraid of it. Add radish to the mutton and cook it in boiling water.

Step by step, start the oil pan. It's 60% hot. Pour the mutton in. Fire. Stir fry. Put a little salt in it. It doesn't need much. The mutton itself is salty. Put a little white wine on it. Go to the smell of mutton. Get some chili sauce for Lao Gan Ma. It's very appetizing. Get some oyster sauce. Keep stirring. After the oil comes out, fill the bowl. Start a pot. boiled water. Steam for ten minutes in separate water. The transparency is very high.

The practice of salted mutton: prepare 500 grams of mutton, 15 grams of ginger, 20 grams of Chinese wolfberry, 650 grams of chicken soup, 13 grams of monosodium glutamate, a little salt, 40 grams of Huai yam; boil mutton in water, then add ginger slices and stir-fry thoroughly; put mutton into tile cup, add Huai yam, Chinese wolfberry, chicken soup, monosodium glutamate and refined salt, steam for two hours.