Batching standards
1ã€Ingredients
100 kg of lamb.
2, accessories
10 kg of dried yam, 3 kg of salt, 800 g of anise, 200 g of cinnamon, 200 g of clove and 200 g of Amomum.
processing method
1, raw material finishing
Choose moderately fat lamb, cut into pieces of different size according to the site. For sites with more tendons, cuts should be smaller; for tenderer meats, cuts can be slightly larger. Place the pieces of meat in the sink and wash them. Drain them and drain them. Store them separately.
2, sauce sauce
Mix well with a certain amount of water and dried yellow bean paste first, then filter into the pot, boil for 1 hour, rinse the sauce on the noodles, and put it into the container for use.
3, pot
In the pot, the sheep's bones are used first, and the meat with more tendons is placed on the bottom, and the tender meat is placed on the upper layer. Add well-prepared sauce and salt.
4, sauce system
Let it boil for 1 hour, then remove the noodles from the soup to remove the smell and smell. Then add the spice bag and old soup, and cook for 6 hours with slow fire. When the meat is rotten and blocky, the pan can be panned.
5, pan
When cooking the mutton cooked with the sauce, it is necessary to pay attention to the technique so that light hooks are gently supported and the meat pieces are kept intact. After being cooled in the pan, it is the finished product.
Features
The color of the sauce is bright and shiny, and the meat is soft and delicious. It does not smell well, and it is not greasy. It is lean, not woody, and has a rich aroma and a refreshing taste.
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