狗肉煲和羊肉煲的配料和做法

狗肉煲和羊肉煲的配料和做法 Raw material: Finished meat 400 grams (leg), 10 grams of ginger, 4 cloves of garlic, chili free (spicy appetizer), fresh garlic leaf 2, dog meat (anise, cinnamon, spice ginger, tangerine peel, cardamom, Hui Xiang) a total of 20 grams, medlar Yellow Wine 400 ml, soy sauce, sugar, salt, MSG, pepper. Practice: 1, with gauze made of a spice bag and took out the 1 star anise, cinnamon, 1 pieces of 1 pieces of orange peel and ginger, cardamom, fennel from the amount of meat in spice bags (20 grams) into the spice bag; 2, dog meat cut into 1 cm thick pieces, ginger slices, garlic wash, keep garlic skin, dry chili washed, garlic leaves cut into inch section, root leaves separate; 3, prepare a bowl of sand, the sand cushion in ginger spice bag, then put the bowl bottom, on the surface of dog meat, put garlic and chili, pour the whole bag of Yellow Wine, cover, turn a small fire boil; 4, turn to simmer for 20 minutes after opening the cover, add garlic coarse root then cover and simmer for 10 minutes; second times to open the cover, adding sugar, salt, soy sauce color, use chopsticks to stir the dog turn over, finally, cover and cook for 10 minutes into the color can be tasty. 5, 40 minutes later, the dog meat cooked rotten, add MSG, pepper, sprinkle with green garlic leaves on the table. (spice packet out of obscurity) 1, if you buy a raw dog, it must be the dog with white wine, ginger and re rub the smell, the meat soaked in drops of liquor in the water for 12 hours, and finally rinse the pot boiling, and then press the steps above to stew. Some places are first into the hot pot, slightly fried after cooking. 2, if not installed more than spices also never mind, star anise, cinnamon, dried tangerine peel suggested not less. [table] dog meat casserole [cuisine] Cantonese cuisine [features] soft rotten meat, strong fragrance. [ingredients] vinegar, mashed garlic, bean paste, sesame paste, pickled tofu, ginger, garlic bolt, peanut oil, cooking wine, two soup, soy sauce, salt, sugar, orange peel, chrysanthemum, lettuce, peanut oil. [method] dog bone and cut into small pieces, into the hot pot and stir fry until no water overflow, oil heat wok, add mashed garlic, bean paste, sesame paste, pickled tofu, peeled ginger, garlic bolt and dog meat, fried side of peanut oil, stir fry for five minutes and add two soup, cooking wine, salt, sugar Chen, soy sauce, skin boil, turn into the casserole simmer for ninety minutes until soft, add fresh chrysanthemum, lettuce, peanut oil, and other dishes to sub Sheng chili, lemon leaf silk, cooked peanut oil for cuisine. Students braised dog meat casserole Raw material: Dog meat, mashed garlic, bean paste, sesame paste, pickled tofu, ginger, garlic bolt, peanut oil, cooking wine, two soup, soy sauce, salt, sugar, orange peel, chrysanthemum, lettuce, peanut oil. Features: soft rotten meat, strong fragrance Making process: Even the dog bone and cut into small pieces, into the hot pot and stir fry until no water overflow, oil heat wok, add mashed garlic, bean paste, sesame paste, pickled tofu, peeled ginger, garlic bolt and dog meat, fried side of peanut oil, stir fry for five minutes and add two soup, cooking wine, salt, sugar, soy sauce, dried tangerine peel turn into the casserole boil, simmer for ninety minutes until soft, add fresh chrysanthemum, lettuce, peanut oil, and other dishes to sub Sheng chili, lemon leaf silk, cooked peanut oil for cuisine. All kinds of mutton pot practice Mutton casserole with Turnip Ingredients: lamb meat 500 grams, horseshoe counting half white radish, red dates, grain number, amount of lettuce, South milk half pieces, garlic 2 grains. practice 1, lamb cut into large chunks, water wash ready, horseshoe peeled and washed. 2, add the lamb into the white radish pieces, red dates stew, boil to the fire, read out. 3, garlic chopped meat with a little oil saute, add milk, mutton south block, the horseshoe, with half a tablespoon of soy sauce, 1 tsp sugar, sesame oil, water about 1 cup, to boil with small fire stew mutton. 4. Wash the lettuce and put it in the bottom of the pot. Put the mutton on the face. Cover with the pot cover and cook again for a while. Sichuan lamb pot Skin material: Lamb 1000 grams, 100 grams of carrots, white radish 100 grams, jujube 5, 30 grams of soy sauce, Pixian red bean 20 grams, 5 grams of vinegar, 2 grams of dried tangerine peel, anise 3, chili festival 5, a small amount of fennel, chicken 5 grams, 3 grams of MSG, 2 grams of pepper the amount of sugar, salt, coriander, 10 grams, 150 grams of salad oil, the onion ginger 20 grams, 50 grams of cooking wine. practice 1, the skin of lamb into the boiling water pot hot, with a razor scrape the residual hair surface, cut into slightly larger than the thumb, drift into water to blood, and then into the boiling pot boil for a short to remove and stand-by. Cut the red and white radish into pieces similar to the lamb. 2, the pot heat oil, ginger and onion (first broken beat) until fragrant, then put the lamb pieces and stir fry until the water gradually dried, Pixian bean, red sauce fried color, cooked into the cooking wine slightly burned for a while, plus the amount of water will be flooded about two mutton refers to the deep under the salt, sugar, vinegar, peel, star anise, fennel, pepper, chicken and other spices festival to boil, skim, into the casserole with small fire simmer for about 1 hours. 3, when the casserole mutton cooked to six or seven mature, under the red and white radish, red dates, pepper, msg to burn to mutton Sulan, radish cake soft from the fire, sprinkle coriander into that day. Mutton pot with chestnuts Ingredients: 640 grams of lamb, 320 grams of chestnuts, 1 pieces of cinnamon, 3 star anise, 2 red peppers, 1 teaspoons of ginger and 1 red and white radishes; Seasoning: soy sauce, oyster sauce 2 tablespoons each piece, chicken powder, sugar and 1 teaspoon salt 1 / 2 tsp, 5 cups of water. Sauce ingredients: 2 tsp cornstarch, 4 tbsp water; Practice: 1, lamb chop pieces, fly water, cold river, drain the water; red and white radish cut angle. 2, first red, white radish each half into the pot, add water to boil, add lamb with cook for 15 minutes, remove the mutton, cold river, drain water, radish discard. 3, heat the wok with oil, saute ginger, add fried mutton, wine, seasoning, namely cinnamon, star anise and pepper into, after boiling simmer for about 1 hours. With the chopsticks inserted mutton, such as through adding radish and chestnuts remaining, then simmered to chestnut juice soft, moderate, can add sauce, dish. Note: for some can not stand the smell of mutton, but want to enjoy friends, this dish is most suitable for them. Because the radish can absorb the smell of mutton, and cinnamon, anise and ginger Zeneng increase the aroma of mutton. Lamb and Tofu Skin in Casserole Raw materials: Lamb 500 grams, 100 grams of bamboo, 50 grams of water chestnut and radish, angelica, garlic, seafood sauce, oyster sauce, column Hou sauce amount. practice 1, the lamb chop pieces flying water, to go clean smell, fly water time is longer - 25 minutes. 2. Heat oil in wok, saute garlic, then add lamb to saute, add seafood sauce, oyster sauce, Post the sauce and let it pass through. 3, the horseshoe, radish, angelica and other ingredients into the pot, add soup, add water, simmered until tender. Tip: this dish requires more lamb, because only the tender lamb can be simmered, the more refreshing. As for the heat, you can poke the sheepskin with your chopsticks, and when you poke it in, you'll have the Lamb on the table. Curry Mutton pot Ingredients: Lamb 500 grams, white radish 1, 1 onions, shallots, garlic, a little meat, curry powder 1 package. Practice 1, lamb washed, water cut into pieces, adding cut into large chunks of radish, boiled to the lamb 70% rotten, remove the lamb, discard carrots. 2. Cut the onions into cubes. Chop the onions and garlic. 3, heat oil will dry meat curry saute onion and garlic, add mutton with stir evenly. 4, add half teaspoon of salt, soy sauce and a half tablespoons of sugar 1 / 4 teaspoon of water, and the amount of seasoning into boiling water to stew mutton in Zi Nian fire, slightly braised moment to add onion. Crispy mutton casserole Ingredients: sheep skin with rib meat 1500 grams, fried Yuba 100 grams, 50 grams of celery, garlic bolt 50 grams, 50 grams of green onions, ginger 30 grams, 5 grams of dried chili, column Hou sauce 30 grams, South milk 100 grams, 50 grams of oyster sauce, cinnamon 10 grams, 10 grams of ginger, salt, sugar, soy sauce Wang, fish sauce, MSG, chicken essence, sesame oil, peanut oil, skin water injection: the amount, 2500 grams of salad oil, garlic chilli sauce flavor of a dish. practice 1, lamb wash, put into the pot, cook until break, fish out, rinse, drain, and then put into the skin water soak for a moment, fish out and drain, then down into the 60% hot oil pan, fry until the skin is hard, red, fish out. The fried mutton into the water to soak for 3 hours and then pulled out of the skin soft, cut into square blocks. 2, wok lit, add peanut oil heat, put ginger, green onions (both film break) and dried peppers (cut section), cinnamon, ginger saute, mixed with water, into the column Hou sauce, oyster sauce, salt, South milk, sugar, soy sauce, fish sauce, MSG, chicken king, boil down the lamb pieces, net write floating foam, slightly burned after the pot into the steaming bowl, steamed into the cage to remove soft mutton. 3, to be the best steamed mutton after natural cooling, and then in the juice soak for 3 hours, take ginger, green onions, pepper, cinnamon, ginger no, then put fried Yuba soaked in hot water, remove and cut into sections, celery, garlic bolt cut into sections, placed at the bottom of the pot, then pour into mutton and steamed mutton juice, cover, will the cooker boil, sprinkle with sesame oil, garlic chilli sauce flavor dish on the table dipping into. Tip 1, mutton is better with the old sheep skin. 2, boiled mutton, just cook to break for degrees, not long boiled. 3, fried mutton must be hard fried skin, otherwise, the dishes are not crisp. 4, steamed mutton should not be steamed too bad. 5, steamed mutton, Be sure to let it cool naturally and soak it in your juice. Note: the skin water: maltose 50 gram 250 grams of mix into white vinegar. Watts in the pot to stew, mainly for insulation, of course, if the family has an alcohol stove or small electric stove, you can eat while holding the edge of the best. The food while it is hot to try dishes, the skin melted, that is the entrance is the top grade, so it is best to eat up. Mutton pot meat flavor rich, delicious soup, and the more stew the more "smelt" flavor".