Jianyang lamb soup pot - commercial recipe

Featured Introduction

Mutton has a sweet taste and warm temperament, and has the effect of benefiting fatigue, warming cold, replenishing sperm and blood, and helping Yuanyang. There are many famous lamb soup pots in Chengdu Xiaoguanmiao, Huangjia, Sichuan Jianyang and other places, which are delicious and have many eaters.

Technique: boiling, shabu-

Features: Creamy color, smooth meat, delicious soup. Winter's best.

Bottom Recipe:

Ingredients

1 young sheep (about 10 kg), 1000 g pork bones, 1000 g live crucian carp.

Seasoning additives

Ginger 1000 g, Green onion 1000 g, Shallot 200 g, Ginger 150 g, Cooking wine 1 000 g, a pinch of alum, pepper 1 g, salt 2 g, dates 15 g, goji berries 3 g, chicken essence 2 g, flavor Recipe Ingredients Ingredients Ingredients 1 g, amnified oil 25 g, lard oil 300 g. Spice Ratio and Processing Method: 3 g of Sichuan peppercorns, 5 g of peppercorns, 10 g of star anise, 6 g of cinnamon, 5 g of Yamana. (Octagon, cinnamon broken into small pieces).

Recommended hot ingredients (for 5 people): 500 grams of cooked lamb, 500 grams of cooked haggis, 150 grams of coriander balls, 150 grams of crispy meat, 150 grams of ham sausage, 150 grams of lunch meat, 150 grams of enoki mushrooms, 150 grams of fresh shiitake mushrooms, 100 grams of water fungus, 100 grams of silver powder, 200 grams of radish, 150 grams of cabbage hearts.

Special Saucer:

Crispy bean curd dish

Features: Slightly spicy and fragrant, tempting flavor. Ingredient composition recipe (5 servings as an example)

Main seasoning ingredients:

30 g of puff pastry. Supplementary seasoning ingredients: 15 g tofu puree, 20 g green peppercorns, 10 g chives, 8 g minced coriander.

Preparation Procedure: Saucer Preparation: Take 5 special saucers, evenly add the puff pastry watercress, tofu milk paste, green peppercorns, sprinkle with chives and chopped coriander.

Scope of application: lamb hot pot, nourishing hot pot, etc.

Technical Demystification: Master the dosage.

Pot bottom making procedure:

(1) Pre-cooking work:

1, the initial processing: the young sheep slaughtered, into the boiling water pot slightly blanched, hair removal, dissection to remove internal organs, cut off the sheep's head, sheep hooves. Sheep's head from the middle of the production method Section, remove the sheep brain, remove the fascia, wash. Heat the hooves of the sheep on the fire until they are black, soak in warm water and scrape. The sheep is bonelessly chopped into pieces weighing about 500 grams. Sheep bone cracking. Blanch the lamb tripe in a hot pot of about 70°C and rub off the coarse black skin. Put the sheep intestines into the basin, add a little edible alum and fine salt and rub them repeatedly until the hand touches them without slipping, remove the mucus, scrape the dirt in the intestines, wash them, and then turn the sheep intestines over. The sheep lung tube is aligned with the tap, and the water is poured until the lung lobe is enlarged, squeezed repeatedly, and then the water is repeated many times until the lung lobe is whitish, and the lung tube is cut open and cleaned. Heat the tongue slightly in hot water at around 70°C and scrape the tongue. The heart of the sheep is cut from it and washed. The sheep testicles are defascied, cut in pairs, cut into 0.4 cm twill with a knife, and then cut into cross-flower knives, changing into blocks about 5 cm long and about 4 cm wide into the dish. Green onions tie the knot. Ginger snapped. The bones of the pork stick are washed and broken. Crucian carp is scaled, gill, offal and cleaned. Clean the dates and goji berries and rinse with water.

2, soaking: sheep's head, sheep's hooves, mutton, sheep bones, pig bone, lamb belly, sheep intestines, sheep lungs, sheep tongue, sheep heart, etc. soaked in water for 6-12 hours, change the water 3-4 times in the middle of the way, to clean the blood.

3, yard flavor, water: sheep's trotters, sheep's head, mutton, sheep bones, pork stick bones, lamb belly, sheep intestines, sheep lungs, sheep tongue, sheep heart into the basin with a moderate amount of onion, ginger slices, cooking wine mix well, marinate the code taste for 3-4 hours, into the pot of water to rinse, drain the water.

4: Fry crucian carp: put the pot on medium heat, add a little lard oil, cook until 60% oil temperature, fry the crucian carp until tight skin, drain the oil. (2) Pot bottom production:

1, boiling soup: lamb, lamb bone, crucian carp, pork stick bone and sheep head, sheep's hooves, lamb's troves, lamb belly, sheep intestines, sheep lungs, sheep tongue, sheep heart into the soup bucket, add ginger, green onion, spices, cooking wine, mixed with water, with high heat, boiling, skimming the foam, boiling over medium heat until the lamb, haggis cooked soft (first cooked soft first fished out), soup color milky white fish out of the lamb, sheep head, sheep's hooves, haggis, let it cool.

2, knife treatment: the sheep's scalp is removed and cut into pieces. The intestines of the sheep are changed to strips about 10 cm long. The hooves of the sheep are cut into knots. Cut the lamb, heart, lungs, tongue into slices and lamb tripe into strips.

3, mixed with the pot: take the pot, put in the appropriate amount of salt, ginger slices, pepper, chicken essence, monosodium glutamate, mixed with lamb broth, scoop in the sheep oil, add shallots, red dates, goji berries, cover, the bottom of the pot is made.

4, stir-fry lamb, haggis: put the pot on medium heat, add pork oil, burn until 40% oil temperature, put in an appropriate amount of green onion, ginger slices and stir-fry incense, under the required amount of lamb, haggis are fried into the dish.

Cooking method: pot on the stove, ignition, flavor dish into the table, lamb, haggis and processed separately into the plate of hot raw materials around the pot, first under the appropriate amount of lamb, haggis, soup brine boiling first drink a little lamb soup, and then scoop the appropriate amount of original juice into the dish and stir well, you can blanch, cook and dip the dish and eat.

Technology Demystified:

1. Castrated rams should be selected. 2. Correctly grasp the production procedures and techniques of soup and brine. 3, lamb and haggis should be boiled separately to facilitate the umami flavor of the soup. 4, lamb, haggis should be fried and eaten.