Is there any way to make mutton delicious?

Ingredients: cooked mutton tripe, cooked mutton lung, cooked mutton liver, cooked mutton head and fresh Flammulina velutipes. Seasoning salt, monosodium glutamate, chicken essence, red bean paste, Sichuan Dahongpao hot pot bottom material 1/4 bags, peanut oil, coriander, dried red pepper, lobster sauce, onion, ginger and sheep bone.

1. Cut the cooked lamb tripe, liver, lung and head into pieces with a thickness of 0.3 cm respectively. Wash Flammulina velutipes.

2. Heat the base oil in the pot to 40% heat, add the bean paste, dried Chili, onion, ginger, lobster sauce and Dahongpao hot pot base, stir-fry the tripe, liver, lung and head of sheep for 2 minutes, add the broth, salt, monosodium glutamate and chicken essence to adjust the taste, and put them into the pot after boiling over high fire.

3. Bring the pan to the table with a torch. When serving, put the fresh Flammulina velutipes in the center of the pot and sprinkle with coriander.

Mixed mutton offal

Ingredients: intestine of sheep, liver of sheep, lung of sheep, head of sheep, tripe of sheep, ginger, onion, allspice powder, pickled pepper noodles, garlic paste, green pepper, onion festival, coriander festival, a little salt and monosodium glutamate.

1. Wash the intestines and stomach of the sheep, add salt and rub, then burn the sheep's head until it is tender and smooth, scrape it clean, and rinse the sheep's lungs with water for later use.

2. Add water to the pot, pour in all the chop suey, remove the floating bubbles after boiling, remove them and rinse them with clear water for later use.

3. add water to another pot, add chop suey, add ginger, onion and spiced powder and cook for about 2 hours until the meat is cooked? Take out and air-cool, boneless the sheep head, slice it with the tripe, intestines and lungs, add green pepper, pickled sea pepper noodles, chopped green onion, coriander knot, monosodium glutamate, salt and garlic water, and mix well to serve.

Sauté ed mutton slices with onion

Ingredients: mutton, onion, egg white, soy sauce, salt, yellow wine, monosodium glutamate, wet starch, sesame oil and peanut oil.

1. Cut mutton into pieces with a thickness of 1.2 cm, change the cross knives on both sides, cut into strips, cut into cubes with a top knife, put into a bowl, add egg white, wet starch and salt, and stir well. Cut the onion slices in half and change them into pieces for later use.

2. Put the salt, soy sauce, yellow wine, monosodium glutamate and wet starch into a bowl and mix well to make flavor juice.

3. Put peanut oil in the pot. When the fire is heated to 60% heat, put in diced mutton, spread it out with chopsticks, add in onion and fry until cooked, and pour it out quickly; Leave the oil in the pot, heat it on high fire, stir-fry diced mutton and onion, then pour the sauce into a bowl and stir-fry, pour sesame oil on it, and stir well.

Stewed mutton in iron pot

1. Chop lamb chops, first soak them in blood, then boil them in a cold water pot to skim off the floating foam, then add dried Chili, dried Zanthoxylum bungeanum, chopped Chili leaves and ginger slices, and simmer for 20 minutes.

2. Add another spoonful of salt, continue to cover the pot and stew for more than 30 minutes, then close the fire and serve the thick soup for diners to enjoy.

Tear the leg of lamb by hand

Ingredients: leg of lamb, minced green pepper, minced red pepper, onion, Jiang Mo, minced garlic, salt water, cumin powder, Chili powder, chicken essence, salt, sesame oil and pepper oil.

1. Wash the leg of lamb, marinate it with salt water, fry it in hot oil, take it out and drain it, and put it on a plate.

2. Leave the bottom oil in the pot, add chopped green pepper, chopped red pepper, chopped green onion, Jiang Mo, minced garlic and Chili powder, stir-fry slightly, then add cumin powder, chicken essence, salt, sesame oil and pepper oil, and pour it on the leg of lamb.

Tasty mutton chop

Ingredients: lamb chops, clean spinach or lettuce, garlic, olive oil, dried pepper, fennel seeds, salt and black pepper.

1. Cut the lamb chop, wash it, put it in a bowl, stir with olive oil, salt and black pepper, and marinate the lamb chop to taste. Remove the roots and stems from spinach, take spinach leaves, blanch them, take them out and drain them, and put them at the bottom of the plate for later use.

2. Take a frying pan, heat the olive oil, add garlic slices, dried Chili powder and fennel seeds, stir-fry until the fragrance is overflowing, then put the sheep into the pan and fry for 2 minutes on both sides, then all the lamb chops will be fried and served on spinach leaves.