Lamb stew in an iron pot
1. Chop the lamb chops, soak in blood water first, then put into a cold water pot to boil and skim off the foam, add dried peppers, dried peppercorns, ground pepper leaves, shallots, ginger slices, simmer for 20 minutes on low heat.
2. Add a spoonful of salt, continue to cover the pot and simmer for more than 30 minutes, collect the soup on high heat, and then serve it to the table for diners to enjoy beautifully.
Handle the lamb by hand
1. Soak the lamb in clean water for a while and dispose of it cleanly. Prepare a pack of shallots, sliced ginger, dried chili peppers, peppercorns, and peppercorn leaves, and wash them in clean water.
2. Put the lamb into the pot of cold water, bring it to a boil on high heat, skim off the foam, put in the prepared material package, reduce the heat and cover the pot lid, slow simmer for about 20 minutes, put in the appropriate amount of salt, the salt is slightly heavier, cover the pot lid again, slow simmer for more than 40 minutes, the time comes, the lamb can be out of the pot to plate, hand grasping and eating is particularly cool.
Haggis
1. Treatment of haggis: fresh haggis is bought back and soaked in water, fished out and then add the appropriate amount of baking soda, white noodles, aged vinegar, salt, kneading and cleaning repeatedly with your hands, and then rinse with clear water several times.
2. Put it in a pot of cold water, add the appropriate amount of white wine to remove the fishiness, boil on high heat to remove the foam, fish it out and rinse it again.
3. Add haggis again into the water purification pot, add dried chili peppers, peppercorns, vine peppers, ground pepper leaves, shallots, ginger slices, a little more salt, then add the right amount of white wine, cover the pot lid, simmer for about 2 hours, fish out the material package, stew well, fish out the cold, tear by hand or use a knife to change the knife to cut the shreds or strips.
4. Cut haggis into the pot, pour in the original soup of boiled haggis, this fresh and delicious boiled haggis is ready, what do you think? For a bowl of affordable haggis with meat and vegetables, we can add vermicelli and our favorite ingredients and vegetables, that is, a bowl of affordable haggis that can be seen everywhere in the streets of the northern Shaanxi bazaar.
Lamb tummy lamb soup
1.1:1 soba noodles and white noodles, add the right amount of water to knead into a dough, first set aside.
2. Cut the lamb into small pieces and soak in cold water for an hour. Prepare a packet and fill the pack with peppercorns, cumin and ground pepper leaves.
3. Soaked lamb cold underwater pot, boil on high heat, skim off the foam, be sure to clean, add onion ginger, dried peppers, material packages in the pot again, cover the pot lid and stew for 20 minutes, add coriander, chili noodles, a little pepper, add a little more salt, cover the pot and simmer for another 30 minutes. Once cooked, add some green onions and coriander and the lamb is ready.
4. At the time of stew, process a dough, roll out into thick slices, cut into small cubes, and roll into lumps. Cook in a pot of boiling water for three minutes, remove from the bowl, scoop up the lamb and you're ready to go.
The sheep's head is dipped in garlic
1. The bought sheep's head must first remove the lymphatic part inside, and then brush the teeth and mouth of the sheep's head. After processing clean, put it into the pot of cold water, pour the appropriate amount of beer to fishy, boil on high heat, remember the key step to skim off the foam, fish it out and rinse it again, put it into the water purification pot again, add dried peppers, peppercorns, green onions and ginger, brine meat packets, add a little more salt, and stew into the flavor at one time.
2. Bring to a boil, pour into the pressure cooker and cook for 25 minutes. The cooked lamb is fished out, torn off by hand, cut into pieces with a knife and plated for use.
3. The key to eating the sheep's head must also be accompanied by a key dipping sauce, the stone mortar is added to the peeled garlic with a little salt, mashed into a crushed paste, add some cool white, soy sauce, Shanxi old vinegar, fully stirred, dipped well, with the sheep's head together on the table, dipped to eat particularly delicious
Spicy lamb stick bone
1. Buy the lamb stick bone soaked in clean water to wash it, soak it for a while, preferably for more than an hour. Place in a pot of cold water and bring to a boil over high heat to skim off the foam.
2. Put the dried peppercorns, dried peppercorns, and ground pepper leaves into the ingredients, wash them, put them into the pot, add dried peppers, green onions and ginger, spicy butter hot pot base, a little salt, chicken essence, Qin pepper noodles, cover the pot lid and simmer for 90 minutes, collect the thick soup juice, so that a spicy lamb stick bone with no smell at all is made.
Lamb powder soup
1. Cut the cooked hand-grabbed lamb into pieces or slices, soak the potato noodles in warm water in advance, cut the tofu into thin slices, peel and wash the potatoes into shredded potatoes.
2. 60% of the oil temperature, put the tofu slices into the oil pan and fry until golden brown and cooked thoroughly. Fry the shredded potatoes until golden brown and crispy. The fried tofu slices are cut into thin strips.
3. Put the cooked lamb slices into a pot of cold water, add the appropriate amount of green onion, boil on high heat to remove the foam, reduce the heat and cook for another 5 minutes, add salt, chicken essence, pepper powder, ginger powder, pepper powder, add the soaked potato noodles, fry the tofu shreds, cook for 2 minutes, add tomato pieces and spinach or rape again, add the fried potato shreds, coriander, green onion, garlic paste, chili red oil, stir well and you can eat it.
Lamb diced rice
Ingredients: lamb, millet, ground pepper leaves, dried chili peppers, cinnamon, fragrant leaves, grass fruits (seeded), salt, monosodium glutamate, green onion and ginger granules.
1. Wash the lamb, cut into small cubes, blanch in a pot and set aside. Millet wash and set aside.
2. Start another pot (pressure cooker is best), pour in the appropriate amount of boiling water, pour in the lamb cubes, add dried chili peppers, cinnamon, fragrant leaves, grass fruits, ground pepper leaves to a small handful, then add salt, monosodium glutamate, green onion and ginger, pour in millet, cover the pot lid, turn the heat to low heat and boil, you can fish out the spices halfway through, cook until the lamb is cooked, the millet is thick, you can put it out and eat.
Lamb noodles
1. Lamb ice water soaked for a few hours, directly into the cold water pot, add dried peppers, fragrant leaves, cinnamon, grass fruits, cumin, ginger slices, green onions, granular salt, the most important thing is the unique northern Shaanxi de-fishy pepper leaves, add the right amount of pepper noodles, stew for about 40 minutes, the beautiful lamb cheeks are ready.
2. Knead the flour into a smooth dough, roll out into large pieces, cut into long strips, pull into slices, go directly into the pot of boiling water, cook two times directly into the bowl, pour the prepared lamb cheeks, come to some lamb oil spicy seeds, coriander flowers, minced shallots, mix well and eat.
Air-dried lamb minced soba noodles
1. In addition to eating the lamb now, you can also hang it in the ventilation place to dry, and the dried lamb is boiled out and eaten with tenacity, and the more you chew, the more fragrant it is.
2. A bowl of soba noodles three bowls of white noodles, kneaded soba noodles, cut long noodles with a large knife, cooked noodles eat vigorously and smoothly, much more delicious than pure white noodle noodles.
3. Cut the dried lamb into cubes or pieces, then cut some potatoes, cabbage, tofu, etc., stir-fry it in a home-style way to make a cheek, pour it on the boiled chopped soba noodles, and let you have a beautiful "bang" two bowls.
White brine elbow dipped in garlic juice
Ingredients: pork knuckle, red pepper, salt, monosodium glutamate, green onion, garlic, cooking wine, sesame oil.
1. Wash the pork knuckle with skin, remove the bones into the pot, pour water to boil, add ingredients, cooking wine, salt, monosodium glutamate, brine until the meat is cooked, fish out the pork knuckle slices, or chop, put into the plate, red pepper to remove the seeds, wash, cut into rings, blanch and then fish out, drain.
2. Put the red pepper rings, garlic juice and green onion into the pork knuckle dish and mix well, drizzle with sesame oil. It is also possible to prepare a separate bowl to be dipped in water.
The way to make this dish is simple, if you think it is good, you can also make this northern Shaanxi elbow for the New Year or family and friends, the original taste, with a simple garlic paste flavor, not greasy, just right for the wine.
Home-cooked haggis
1. Treat the green onion, coriander, carrot and cucumber cleanly, cut the green onion, carrot and cucumber into strips, cut the parsley into sections, wash the haggis and set aside.
2. Pour water into the wok over high heat, add a little salt, add haggis and cook until ripe, let cool and cut into strips, set aside. Add haggis, green onions, coriander and carrots to the container, add salt, monosodium glutamate, pepper, rice vinegar, chili oil and sesame oil, mix well and serve.
Lamb boiled eggplant
Ingredients: eggplant, lamb, dried chili peppers, cumin, ginger, shallots, ground pepper leaves, white root, fragrant leaves, kimchi salt, pepper powder, fennel powder, ginger powder, dried coriander, coriander.
1. Soak the lamb in cold water for more than three hours to soak away blood water and impurities.
2. Eggplant cut hob pieces, potato cut hob pieces, lamb cut into pieces.
3. Put dried chili peppers, cumin, ginger pieces, shallots, pepper leaves, white root and fragrant leaves into the spice packet.
4. Add water to the pot, add lamb pieces, add spice packets, dried coriander, sprinkle a handful of kimchi salt, salt to give enough at one time, cover the lid and bring to a boil, skim off the foam, reduce the heat and simmer slowly, stew the lamb, take out the spice packet.
5. Add eggplant and potato pieces, cover the lid, simmer slowly, simmer slowly, simmer until fragrant, add pepper powder, fennel powder, ginger powder, and then use a spoon to rot the eggplant, potatoes, and lamb pieces, stir well, out of the pot and plate.
Stir-fried lamb in water
1. Stir-fry lamb in water before the hind legs as well.
2. Cut the lamb into strips. Red pepper shredded.
3. Cook the iron pot red, pour a small amount of water, put the lamb shredded with the red pepper shreds into the pot, stir quickly, so that all the shredded meat can be in contact with the hot pot.
4. Simply spice up the salty flavor, then add the shallots and chopped coriander. About three minutes to remove the pan and plate.
Kebabs
1. Soak the lamb with blood and water and cut it directly into pieces. Fat and thin put on an iron shovel.
2. Mix well in a small bowl with soy sauce, MONOS glutamate, minced green onion and ginger juice.
3. Put cumin, monosodium glutamate, salt, pepper powder, paprika together and mix well, into small ingredients and serve on a plate.
4. Put the lamb skewers on a charcoal fire and grill over low heat, brush the sauce in 2 while grilling, and then evenly sprinkle the small ingredient 3, and then bake on both sides until brownish brown, brush the sesame oil, and put it on the plate.
What's your favorite?