Ingredients:
500 grams (1.1 lb) boneless mutton leg
10 grams (1 1/2 tsp) soy sauce
10 grams (1/3 oz) sectioned scallions
10 grasm (1/3 oz) ginger cut into chunks
10 grams (2 tsp) cooking wine
Directions:
1. Wash hte meat and boil it in a pot. Take it out after the water boils to wash it clean. Skim off hte foam in the pot and put the meat back in it. Add the scallions, ginger and cooking wine. Cover the pot and bring to a boil. Turn to low fire to simmer for 2 hours.
2. Take the meat out. Get rid of the scallions and ginger. When the meat is cool, cut it into slices and sprinkle on the soy sauce to serve.
Features:Looks very enticing with its colors of white meat and brownish soy sauce
Taste: Salty and delicious.
Read more…
Others meat Mutton
Ingredients:
1,000 grams (2.2 lb) boneless mutton
200 grams (0.44 lb) white radish
20 grams (1 tbsp) soy sauce
8 grams (1 1/3 tsp) salt
10 grams (2 tsp) sugar
20 grams (2/3 oz) sectioned scallions
5 grams (1/6 oz) ginger chunks
50 grams (3 1/3 tbsp) cooking wine
10 grams (1/3 oz) garlic
10 grams (1 1/2 tsp) sweet bean paste
Directions:
1. Cut the mutton into square chunks 2 cm (0.8 inch) long on each side. Put these in a pot and add water until the mutton is totally submerged. Bring to a boil and take out to wash clean. Skim the foam off the liquid. Add the soy sauce, salt, sugar, and cooking wine, and bring to a boil. Add the mutton, radish (cut into chunks and crushed with a heavy Chinese kitchen chopper), scallions, and ginger, and cover the pot. When liquid boils, turn to a low fire to cook for 3 hours.
2. Pick out and remove the radish, scallion, and ginger. Also remove the oil drifting on top of the liquid. Turn to a strong fire to boil off some of the liquid, Put the mutton in a flat-bottomed pot 3.5 cm (1.4 inches) deep. Pour on the liquid. When it cools to a jelly form, cut the mutton and jelly together into slices 8 cm (3.2 inches) long, 2 cm (0.8 inch) wide and 0.7 (0.28 inch) thick. Put them on a plate.
3. Put the garlic and sweet bean paste in two separate small plates and serve together with the jellied mutton to enrich the flavor.
Features: Shiny and reddish in color.
Taste: Salty and delicious.
Orgin from: china.org.cn
Others meat Mutton
Ingredients:
400 grams (0.88 lb)mutton or lamb
150 grams (0.33 lb) scallions
1 egg white
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
5 grams (1 tsp) cooking wine
5 grams (1 tsp) soy sauce
100 grams (7 tbsp) cooking oil
10 grams (2 tsp) mixture of cornstarch and water
10 grams (1 1/2 tbsp) dry cornstarch
50 grams (3 tbsp) water
Directions:
1. Cut the mutton or lamb into thin slices 5 cm (2 inches) long and 3 cm (1.2 inches) wide. Put in a bowl. Add 1 g (1/6 tsp) of salt and stir until the mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Slice the onions.
2. Heat the oil in a wok to 70-100ºC (160-210ºF) and slippery-fry the mutton slices until they are done. Take out and drain off the oil.
3. Put back 20 g (1 1/2 tbsp) of oil into the wok and stir-fry the scallions until they produce a strong aroma. Add in the cooking wine, soy sauce, and water and bring to boiling point. Add hte salt and MSG, and put in the mutton. Quickly sitr several times and then thicken the sauce with the mixture of cornstarch and water. Take out and serve.
Features:
Shiny and beautifully colored with white meat and green scallions.
Taste:
The mutton is slippery and tender and the scallions are aromatic.
Orgin from: china.org.cn
Others meat Mutton
