How to cook boiled mutton?

1, main materials:

Two catties of mutton and two white radishes.

Half a catty of vermicelli

condiments

A slice of ginger and two slices of onion.

A handful of pepper

Northwest cuisine: the steps of instant-boiled mutton

Northwest cuisine: illustrated method of instant-boiled mutton 1 1. Two Jin of mutton, cut, washed, blanched, put into a casserole, add onion, ginger and pepper, and cook over high heat until low heat.

Northwest cuisine: instructions for cooking mutton 22. Boil radish and vermicelli, slice radish, add vermicelli, and make coriander and garlic sprouts at will.

Northwest cuisine: illustration of instant-boiled mutton practice 33. Stew for an hour or two, depending on the age and tenderness of the mutton, and control the time according to personal preference.

Northwest cuisine: illustration of instant-boiled mutton. Pour in the soup and add the pepper.

Northwest cuisine: illustration of instant-boiled mutton 55. Add mutton,

2. Supplementary contents:

A nourishing "mutton hotpot"?

According to reports, "instant-boiled mutton" is instant-boiled mutton in casserole, which has special requirements for soup base, mutton selection and side dishes. Various tonics and medicinal materials, such as codonopsis pilosula, Lycium barbarum and Amomum tsaoko, are added to the soup in advance. The mutton selected is a big-tailed lamb of 3-6 months old or a Jie sheep under 1 year old, which is low in fat and cholesterol, which is more in line with the green and healthy dietary needs of modern people. After slaughter, chop the fresh mutton into small pieces and rinse them on a plate, so that the stewed mutton tastes rich, tender and the lamb chops are delicious and original. There are many kinds of sauces, such as spicy, spicy, sesame sauce, garlic paste and so on. Diners can choose according to their personal preferences. Because mutton is not as versatile as chicken, the requirements for side dishes are also very particular. Usually, if you order "instant-boiled mutton", the hotel will prepare a dish in advance, including Chinese cabbage, tofu, vermicelli, oily cabbage, potato chips and noodles. After eating mutton, you will feel like eating braised dishes. ?

Different from traditional instant-boiled mutton?

From the traditional instant-boiled mutton to the popular little sheep, and then to the rising instant-boiled mutton, the hot pot eating method of mutton has also developed from a copper warm pot to a single pot and then to a big casserole. If the antique copper heating pot can better reflect the boldness of instant-boiled mutton, and the single-pot little sheep pays attention to health and hygiene considerations, then the appearance of "instant-boiled mutton" seems to make people miss the satisfaction of the atmosphere of instant-boiled mutton in the same pot. Traditional instant-boiled mutton is famous for its fine selection of ingredients, thin and uniform meat slices and diverse seasonings. Its refreshing and simple style once became the love of Jincheng people. The delicate and small little sheep's healthy eating method of single person and single pot has also been praised by people. The boiled meat of Little Sheep is delicious, high in fiber and low in fat. Fat and thin mutton slices are boiled in water, and they are not old after washing for a long time. They are all fresh, salty and fragrant soup, and the entrance is extremely soft and tender. "Boiled instant-boiled mutton" absorbs the advantages of instant-boiled mutton and little sheep, and emphasizes nourishing nutrition. Adding many excellent tonics such as angelica, codonopsis pilosula and tsaoko can make the bottom of the pot healthier and more delicious.