Lamb feast

Lamb in raw sauce

750 grams of raw lamb shank.

Seasoning: minced ginger, minced garlic, ginger juice, refined salt, monosodium glutamate, sugar, dark soy sauce, sesame oil, a little gram of Sichuan pepper, 2 tablespoons of Shao wine, 1 tablespoon of water starch, 600 lamb leg meat in the broth to remove the fascia, put it in a basin, add a little Sichuan pepper and water and soak for a while to remove blood stains and fishy smell.

2. Wash with water and cut into 4 cm pieces. 3Add sesame oil to the pot and cook until it is 60% hot, then add minced ginger and minced garlic and stir-fry until fragrant.

4. Then put in the mutton pieces and stir-fry them continuously over a strong fire until thorough, cook in Shao wine, add ginger juice and stir well.

5Then add the broth, refined salt, sugar, monosodium glutamate, dark soy sauce, and boil over high heat to skim off the foam and impurities. 6Then turn to low heat and cook the sauce for about 40 minutes until cooked, then use high heat to reduce the juice, thicken it with water starch, and pour in sesame oil.

Smoked leg of lamb

Ingredients: 1 leg of lamb, 2 eggs, appropriate amount of flour.

A little shredded green onion, 1 tsp of refined salt, monosodium glutamate, 1 teaspoon of pepper, 75 grams of sweet paste, a little sugar, tea leaves, sesame oil, and 3 tbsp salad oil.

Wash the leg of lamb, cut it with a cross knife, rub it evenly with refined salt, monosodium glutamate and pepper, and marinate for 20 minutes. 2Put flour in a bowl, knock in the eggs, mix well into an egg batter, and spread on the leg of lamb.

3Take a baking sheet, brush with salad oil, put the leg of lamb and put it in the preheated oven.

4Bake at 220°C for about 30 minutes until the leg of lamb is tender and tender, then remove the leg of lamb and remove the bones.

5Put the smoker on the heat, sprinkle with sugar, soaked tea leaves, put the iron grate, lamb leg, cover and smoke for 2 minutes, and simmer slightly away from the fire.

6. Take out the lamb leg, brush the surface with sesame oil, cut into pieces, put it on a plate, and serve it with sweet noodle sauce and shredded green onions.

Spicy lamb

raw material

500 grams of lamb ribs, 25 grams of sesame seeds.

seasoning

Appropriate amount of green onions, garlic cloves, chili powder, tender meat powder, tomato juice, refined salt, sugar, white vinegar, water starch, and salad oil.

Remove the roots and old leaves of the green onions, wash them and cut them into sections; Peel the garlic cloves and mince them.

Heat the pot on the fire, add the sesame seeds and stir-fry over low heat until fragrant, and then remove from the pot to dry.

Put the pot on the fire, add a little salad oil and heat it, add the tomato juice and stir-fry slightly.

raw material

1 piece of lamb rib (about 300 grams), 150 grams of net chestnut meat, 50 grams of celery.

seasoning

1 large piece of red bean curd, 1 tablespoon of sugar and white vinegar, 1 teaspoon of monosodium glutamate and sesame oil, and an appropriate amount of starch, soy sauce and salad oil.

Wash the lamb ribs, cut them into large pieces, blanch them in boiling water for 10 minutes, remove them and rinse them.

2Put the red bean curd cubes into a bowl, add a little red bean curd juice and stir into a thick red bean curd juice.

3. Heat oil in a pot, add mutton and stir-fry slightly, then add fermented bean curd, soy sauce and sugar and stir-fry well.

4Then add water, cook over medium heat for 20 minutes, add chestnuts and white vinegar, turn to low heat and simmer for about 1 hour until the mutton is cooked and flavorful.

Turn 5 to reduce the juice, add monosodium glutamate and celery segments, thicken with water starch, and pour sesame oil into it.

Strange smell of lamb

raw material

1000 grams of bone-in lamb ribs, 50 grams of coriander.

seasoning

Appropriate amount of minced garlic, green onion, ginger slices, a little pepper, star anise, cinnamon, cumin, 1 tsp of refined salt, monosodium glutamate, pepper, 70 grams of soy sauce, 3 tbsp chili oil, 2 tbsp sesame oil.

Wash and tidy the bone-in lamb ribs, cut them into long strips along the bone seams, and chop them into small pieces.

2Put it in a container, add a little refined salt, soy sauce, green onions, ginger slices to marinate to taste, then put it into the pot and cook for 5 minutes, remove and rinse.

3. Heat oil in a pot, first add green onions and ginger slices to stir-fry until fragrant, and add water.

4Add lamb ribs, Sichuan pepper, star anise, cinnamon and cumin to a boil and cook over medium heat.

5. Remove and put on a plate, and serve with the sauce mixed with soy sauce, chili oil, and sesame oil.