burn
Ingredients: a catty of raw mutton (lamb tail with ribs), two slices of ginger, pepper, fennel and garlic, three slices of onion and salt, one or two pieces of vinegar, five yuan of soy sauce, one yuan of monosodium glutamate, one yuan of sesame oil, a little of water polo powder San Qian and spinach leaves.
Output: 1. Put raw mutton (tail of belly rib sheep) in boiling water pot with onion, ginger, pepper, fennel and salt until it is completely rotten, skim off the foam, take it out and let it cool. 2. Cut the mutton face down into strips of about three inches, add monosodium glutamate, salt, garlic slices, soy sauce, vinegar and sesame oil, mix well, put it in a buckle bowl along the line, add a small amount of original soup, steam it in a cage for about two hours, and buckle it into a soup plate. 3. Add soy sauce, monosodium glutamate, salt, spinach leaves and water ball powder to the original white soup, thicken it, boil it and skim off the oil, then put it into the soup plate with cooked meat and sprinkle with sesame oil.
Features: red and shiny, fragrant and sour, fat but not greasy.
Stewed mutton
Ingredients: 1 catty of raw mutton, 3 parts of onion, 2 parts of ginger, pepper and fennel, 1 part of salt San Qian and 1 part of monosodium glutamate.
Output: 1. Cook raw mutton, salt, onion, ginger, pepper and fennel in a boiling water pot until they are completely rotten, skim off the floating foam, take out and cool. 2. Cut the cooked mutton into four squares, add a little salt, monosodium glutamate and the original white soup, put it in a buckle bowl, steam it in a cage for about two hours, and buckle it into a soup plate. 3. Put the original white soup into the spoon, add monosodium glutamate and salt, boil and skim it, and pour it into the soup plate together with the steamed meat.
Features: soft and mellow, refreshing and not greasy.
Quanqiaoge
Ingredients: minced mutton, eggs, vermicelli, chopped green onion, Jiang Mo and soy sauce, salt, monosodium glutamate, sesame oil, San Qian, water polo powder and batter.
Output: 1. Adding monosodium glutamate, salt, soy sauce, onion, Jiang Mo, sesame oil and vermicelli into minced mutton, cooking in boiling water, taking out, cooling, chopping into two pieces, mixing with the above raw materials to make stuffing, and patting the rest into stew cakes for later use. 2. Beat the eggs into a paste, add a small amount of water polo powder and spread them with a spoon. 3. Cut the steamed and air-cooled strips into one piece, put them into a button bowl in two layers according to the inverted tower-shaped ring, add the original white soup of stewed meat, add the onion, ginger, monosodium glutamate and soy sauce shreds, which are slightly red, steam in a cage for about two hours, buckle into a soup plate to form a regular tower shape, pour in the original white soup (slightly red) and add spinach leaves.
Features: bright yellow and bright red, beautiful image, refreshing, fragrant and tender, sweet but not greasy.
Songhua mutton
Ingredients: three and a half pieces of minced fresh and lean mutton, one egg, five points of salt, a little monosodium glutamate, two slices of onion and ginger, three fennel, two pieces of sesame oil and two pounds (one or two) of vegetable oil.
Output: 1. Chop the minced lean mutton into mud, add salt, egg, monosodium glutamate, water polo powder and sesame oil, mix into a whole, make the ball into the shape of duck egg, put it in 50% hot oil, fry until the color is reddish, take it out, put it in boiling water, add onion, ginger slices and fennel to cook, and let it cool for later use. 2. Cut the cold mutton egg into a pine flower shape, divide it into two ways, then cut three pieces with an oblique knife, with the fried side facing down and slightly staggered, and put it in a buckle bowl in two layers in turn, pour the juice on it (circle the smart pavilion), steam it in a cage for about two hours, and then buckle it into a soup plate. 3. Pour in the reddish original soup (circled bridge brother) thickened before serving as above, and pour in sesame oil.
Features: beautiful shape, mellow and brilliant.
Qingzhen meatball
Ingredients: three and a half pieces of shredded lean mutton, one egg, one and a half pieces of water polo powder, one yuan of onion and ginger each, a little monosodium glutamate, a proper amount of pepper, four portions of salt, one parsley and San Qian sesame oil.
Output: 1. Chop mutton into minced meat, add water, eggs, monosodium glutamate, salt, onion, Jiang Mo and water polo powder, and stir in one direction until you feel tired, the pot crackles and the water is full. 2. Boil the clear water in the spoon to 50%, make the stirred meat stuffing into balls as big as dates, soak them in water, and when the balls float and the soup boils, remove the floating foam, add monosodium glutamate, salt and pepper, pour them into the soup plate, pour sesame oil on them, and sprinkle with coriander.
Features: white meatballs, clear soup color, soft and glutinous, refreshing and fragrant.
Braised chicken
Ingredients: Slaughtered half a white striped chicken (seven taels), one egg, salt San Qian, five taels of soy sauce, two taels of water polo powder, two taels of onion and fennel, one tael of ginger and garlic, a little monosodium glutamate and two catties of vegetable oil (about one tael or five taels).
Output: 1. Mash less than half of the chicken skin of the white strip with the back of a knife, remove the chicken bones, chop it into three small pieces, put it in a pot, add salt, monosodium glutamate, eggs, soy sauce and water polo powder, and mix well to size. 2. Heat the vegetable oil in the spoon to 80% heat, put the chicken pieces into the pot in turn, fry until golden brown, and take out the oil control. 3. Add boiling water to the spoon, add white soup, add soy sauce, onion, ginger, garlic, fennel and fried chicken pieces to boil, simmer for 10 minute, collect juice, put it in a buckle bowl, steam it in a cage for about two hours, buckle it into a soup plate, and pour the soup with sauce as above (barbecue).
Features: rotten meat, golden color.
Stewed pork with brown sauce
Ingredients: 3 Liang of fresh and lean mutton, egg 1 piece, shredded onion, monosodium glutamate and salt, soy sauce 5 yuan, 2 Liang of water polo powder, shredded ginger 1 piece, fennel 1 piece.
Output: 1. Dice the lean mutton, add salt, soy sauce, eggs, monosodium glutamate and water mass powder, stir well, fry in 50% hot oil, and take out the oil control (tear the adhered pieces into even pieces). 2. Put the original white soup into a spoon, add onion, shredded ginger, fennel, soy sauce and monosodium glutamate, put the fried meat into the spoon, cook the juice, take it out with a colander, put it in a buckle bowl, steam it in a cage for about two hours, buckle it into a soup plate, and thicken the prepared original soup.
Features: bright red color, delicate fragrance and smoothness.
Mixed meat
Ingredients: use the main ingredients (cooked products) of the above dishes, such as cooked mutton, Songhua mutton, braised chicken, braised pork and braised pork, cut into pieces respectively, add steamed hard omelet, cut into pieces, red and white chicken balls, add a little monosodium glutamate and salt, and mix well.
Output: 1. Put the above dishes into a large bowl, add half a spoonful of plain white soup, steam in a cage for about two hours, and then buckle into the soup plate. 2. Pour the original soup mixed with the above dishes into the meat stuffing and serve.
Features: Variety, different tastes, red, yellow, green and white, fresh and tender.
Braised kelp with mutton tail
Ingredients: Cut the developed kelp into filaments about one minute wide and two inches long, weighing one catty, two ounces of fresh sheep tail, one ounce of raw mutton, three ounces of shredded onion, one ounce of ginger, five cents of soy sauce, two cents of salt San Qian, two cents of monosodium glutamate and two cents of sesame oil.
Output: 1. Wash and shred kelp, put it in a pot, add water and half of the original white soup to boil, cut the raw mutton tail and mutton into pieces three minutes wide and one minute thick, put it in a pot, add shredded onion and ginger, monosodium glutamate, soy sauce, salt and sesame oil, and mix well to taste. 2. When the kelp is cooked in the pot until it is 80% mature, put the mixed mutton tail into the kelp silk pot and stew for about an hour. Kelp tastes rough, and when the soup is mellow, it can be eaten out of the pot and put on a plate.
Features: Black and white, delicious seafood, mellow soup and vermicelli, and unique flavor.
Hui whole lamb
Ingredients: raw sheep in water 1.5 kg (such as heart, lungs, belly, etc.). ), pepper San Qian 1 yuan, fennel 1 yuan, fennel 2 yuan, pepper 2 yuan, coriander 1 yuan, onion 2 yuan and salt 4 yuan.
Output: 1. Boil the soup pot with water, add amniotic fluid and salt, put the onion, ginger, pepper, fennel and fennel into the bag, put them into the pot together, stew them with slow fire until they are 90% cooked, and take them out. 2. Take out the water, cut it into strips with a width of two minutes and a thickness of two inches, take out the package in the original soup, add the cut mutton strips, continue to cook for about half an hour on low heat, add pepper, take out the soup, put it in a big bowl and sprinkle with coriander segments.
Features: original flavor, spicy and refreshing.