mutton sukka recipe

Based on context alone The following is a common recipe for mutton soup and mutton cooking: ** 1. Prepare the ingredients ** 1. ** Main ingredient ** - 1000 grams of mutton (It is recommended to choose fresh lamb leg meat or lamb rib meat. This kind of meat is fat and lean, and the taste is better). 2. ** Seasoning ** - 2 green onions (cut into green onion sections), 1 piece of ginger (cut into ginger slices), 10 - 15 pepper, 2 - 3 aniseed, 1 small piece of cassia, 2 - 3 fragrant leaves, 1 tsaoko (smashed), 10 - 15 white pepper, 10 - 15 wolfberries, 5 - 6 red dates (can be added according to personal preference), appropriate amount of coriander (chopped for final decoration). - The amount of salt and cooking wine was appropriate. ** 2. Steps for processing mutton and making mutton soup ** 1. ** Mutton processing ** - The mutton was washed and cut into evenly sized pieces. Soak the sliced mutton in cold water for 1 - 2 hours, and change the water 2 - 3 times during this period. This way, the blood in the mutton can be soaked out and the mutton smell can be reduced. - He scooped out the soaked mutton, put it into the pot with cold water, added 1 - 2 slices of ginger and an appropriate amount of cooking wine, boiled it for 5 - 8 minutes, skimmed off the floating foam, scooped out the mutton, and rinsed it with hot water. 2. ** Sheep soup brewing ** - He placed the blanched mutton into the stew pot and added some scallions, ginger slices, pepper, star anise, cassia bark, fragrant leaves, tsaoko, and white pepper. - The amount of hot water should be determined according to the thickness of the mutton soup. Generally, the water should be 2 - 3 cm above the mutton. After the fire boiled, turn to a small fire and simmer for 1.5 - 2 hours. - After stewing for an hour, he added red dates and wolfberries to continue stewing. - After the mutton was stewed until it was soft, he added an appropriate amount of salt to season it according to his personal taste. 3. ** Pouring out and decorating ** - He scooped the mutton soup and mutton into a bowl and sprinkled chopped coriander on it. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

The following are some recipes and key points for making mutton soup: ** 1. Choice of ingredients ** 1. [Mutton: You must choose fresh mutton, so the fishy smell will be relatively small.] ** 2. Basic Recipe and Method ** 1. ** Remove fishy smell ** - He cut the mutton into small pieces and soaked it in water for about an hour to soak out the blood inside. When the water became turbid, he rinsed it again. - He poured cold water into the pot, added the mutton and a few slices of ginger, and blanched them. After blanching them, he took them out and rinsed them with warm water. 2. ** Stewing Stage ** - He washed the pot again and poured the mutton into the pot. He added enough water, ginger, onions, and pepper. He covered the lid and began to stew. First, boil the water in the pot with high heat, then turn to low heat and stew for about 40 minutes. At this time, the mutton was basically soft and tender, and the soup was thick and white, fresh and fragrant. - He could also use another stewing method. He would turn the mutton into large pieces, soak it for ten to twenty minutes, then pour cold water into the pot. When the foam appeared, he would quickly wipe it off. Then, he would add onions, ginger, twenty to thirty pieces of pepper, and a small piece of Angelica dahurica. He would keep the whole process on medium heat for 40 minutes. After 40 minutes, he scooped out the meat. He removed the onions, ginger, pepper, and dahurica. He cut the mutton into small pieces and poured them back into the pot. Then, he cooked them over medium heat until they were soft. 3. ** Seasoning ** - After stewing, add an appropriate amount of salt and white pepper to season. There was no need to add too many other seasonings. In addition, there was also a recipe for mutton stew that mentioned " put in 3 and not put in 2 ", which meant that pepper, licorice, and white pepper should be added to enhance the taste of the mutton and remove the fishy smell. Star anise and five-spice powder could not be added. When stewing, you can stew the sheep bones first, and you have to boil water in the pot to stew the bone marrow out. This way, the mutton soup will be white and fragrant. When stewing mutton soup, you can also add an appropriate amount of dried orange peel, yellow wine, a small amount of vinegar, etc. to enhance the taste. When it was served, it could be added with chopped green onion, coriander, sesame oil, rice vinegar, etc. according to the customer's taste. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

The following are the methods and recipes of several authentic mutton soup chili oil: ** 1. First Method and Recipe ** 1. ** Prepare the ingredients ** - One catty of mutton oil, an appropriate amount of green onions, an appropriate amount of ginger, a small bowl of chili noodles, an appropriate amount of salt, and an appropriate amount of thirteen spices. 2. ** Production Steps ** - He cut the onions and sliced the ginger. After washing the mutton oil, he placed it into the pot. He put water into the pot in advance and heated it. During the cooking process, there would be dirt. He scooped out the dirt with a spoon and continued to cook. When the water was out, he changed the fire to a low level. After the mutton oil began to produce oil, he continued to stir-fry. After he was done, he scooped the oil residue out of the fire and let it cool to 70% heat. - He added onion, ginger, and aniseed into the sheep oil in the pot, stir-fried it until it was fragrant, then fished it out. He turned off the fire and slightly cooled the sheep oil. He soaked the chili powder with a little water. When soaking, he added salt, chicken essence, and thirteen spices to soak the chili thoroughly. Finally, he opened the fire to heat the sheep oil, poured in the soaked chili, and slowly boiled it. He paid attention to using medium and small fire to boil it. After boiling it, he scooped it out and cooled it. He could put it in the refrigerator. It would solidify quickly. When using it, he could cut it into pieces. ** 2. Second Method and Recipe ** 1. ** Prepare the ingredients ** - Two catties of goat oil (first thaw), a variety of spices to remove the smell of mutton (need to soak in water in advance), onions, onions, coriander, two to three kinds of chili powder, a little white wine, and some white sesame seeds. 2. ** Production Steps ** - He cut the thawed goat fat into small pieces, blanched it, and washed it with warm water. When boiling the oil, put in the aniseed that had been soaked in water in advance (the aniseed could be put into the pot together with the sheep oil, or you could put a spoonful of oil first and boil it directly). After the water was boiled dry, the oil began to come out. - After the oil was extracted, he added onions, onions, and coriander to increase the compound fragrance. Then, he added two to three kinds of chili powder (to obtain a mixed fragrance), a little white wine (to better stimulate the fragrance), and some white sesame seeds. After the sheep oil was boiled, the dregs were first scooped out, and the oil temperature was raised to about 60% to pour the oil. After cooling, it could be placed in the refrigerator to solidify for use. If you can't grasp the relationship between the oil temperature and the white wine, you can't add white wine. ** 3. The third cooking method (for lamb offal soup)** 1. ** Prepare the ingredients ** - Chili powder, 1 teaspoon of pepper, a pinch of white sugar, a spoonful of white sesame seeds, a little pepper, 0.5 tsaoko, 0.5 ginger, 0.2 dahurica, and salad oil. 2. ** Production Steps ** - First, heat up the salad oil. At the same time, put chili powder, 1 teaspoon of pepper, a pinch of white sugar, a spoonful of white sesame seeds, a little pepper, 0.5 tsaoko, 0.5 ginger, and 0.2 dahurica in the bowl in order. Don't stir. - When the oil was about 70% to 80% hot, he poured half of the oil into the chili bowl and stirred it evenly with a spoon. Then, he took another small spoonful of cold water and poured it into the chili bowl to stir it evenly (at this time, the bowl would boil slightly, but the water would not spill). After stirring it evenly, he poured the remaining oil into the chili bowl and stirred it a little before letting it cool. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

The common ingredients of mutton offal soup were as follows: - "Main ingredients: Sheep belly, sheep liver, sheep lungs, sheep intestines, sheep ribs, sheep kidneys, sheep blood, sheep oil, sheep offal (including liver, lungs, heart and other internal organs), white radish, vermicelli, vermicelli, etc. - Seasonings: Ginger (ginger slices), onion (onion sections), salt, white pepper, pepper, ginger, Angelica dahurica, fennel, star anise, cassia bark, fennel, pepper, cooking wine, light soy sauce, pine fresh, coriander, garlic sprouts, mint, perilla, coriander, etc. In different methods, seasonings such as Pi County bean paste might also be used. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

Here are some recipes for mutton buns: 1. ** Mutton and Scallion Stuffing **: - "500 grams of mutton stuffing, 15 grams of ginger, 5 grams of salt, 3 grams of gourmet powder, 15 grams of light soy sauce, 5 grams of steamed bun dumpling powder (containing 14 spices), 100 grams of chopped green onion (marinated with 10 grams of sesame oil), 15 grams of ginger, 10 grams of soaked pepper (2 grams of pepper soaked in 100 grams of hot water for 10 minutes, water added twice), 30 grams of peanut oil. 2. ** Normal mutton bun filling (with vegetables)**: - [Mutton: Choose the parts with lean meat and fat and cut them into fine minced meat.] - Vegetables (you can choose leeks, celery, spinach, etc.). - Ginger and Garlic: Cut into fine powder. - The chopped green onions were cut into fine powder. - "Seasonings: An appropriate amount of salt, cooking wine, and gourmet powder. The salt can promote the softness and texture of the meat, the cooking wine can remove the fishy smell and increase the fragrance, and the gourmet powder can improve the taste. 3. ** Mutton and Radish Stuffing **: - Half a catty of mutton, a handful of radish tassel, an appropriate amount of pepper, an appropriate amount of salt, an appropriate amount of chicken essence, an appropriate amount of light soy sauce, and an appropriate amount of ginger. 4. ** Mutton and Fennel Stuffing **: The mutton stuffing and fennel were used as raw materials. 5. ** Mutton and chives stuffing **: Using mutton and chives as the stuffing ingredients (the specific ratio and seasoning were not mentioned). Different recipes had their own characteristics and could be chosen according to personal taste preferences. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

The following are the recipes of several mutton noodle soup soups: - Recipe 1: To boil the original soup, you need 20 catties of water, 3 catties of sheep bones, an appropriate amount of mutton, 100 grams of ginger slices, 4 grams of aniseed, 4 grams of Cassia, 4 grams of ginger, 6 grams of Amomum villosum, 6 grams of white buckle, 8 grams of pepper, 8 grams of Qianlixiang, 8 grams of cumin, and 8 grams of fennel. The seasoning ratio of the finished soup was 12 catties of finished soup, 22 grams of salt, 8 grams of gourmet powder, 4 grams of chicken essence, 8 grams of white sugar, and 20 grams of mutton powder. - [Recipe 2: Prepare two catties of fresh lamb bone, a piece of fresh mutton, and a secret soup seasoning bag (two grams of white cardamom, three grams of fennel, three grams of kaempferia, three grams of white pepper, a small piece of dried orange peel, and half a fragrant fruit).] - Recipe 3: Prepare 8 catties of lamb bone, 3 catties of chicken rack, 5 catties of pork bone, 5 catties of mutton with skin, 100 grams of ginger, 100 grams of green onions, 50 grams of high-alcohol white wine, and 40 catties of clear water. The spice packet was made up of 8 grams of aniseed, 8 grams of Cassia, 15 grams of red pepper, 8 grams of ginger, 10 grams of white Kou, 10 grams of fragrant amomum, 15 grams of fennel, 15 grams of Qianlixiang, and 15 grams of cumin. The brewing process: - As for the first recipe, the middle of the mutton bone was knocked open and soaked in clear water for 4 hours before being put into the pot with cold water. After boiling over high fire, a few pepper, a few ginger slices, and an appropriate amount of cooking wine were added. The blood foam was fished out and washed. The mutton was soaked in clear water for 2 hours, then the cold water was added into the pot with pepper, ginger slices, and cooking wine. After boiling over high fire, the blood foam was fished out.(If you like the smell of mutton, you can not blanch it in water.) The spices were put into a cloth bag and washed with clean water to remove the impurities. Then, the spices were boiled in the pot for about 20 seconds. Add 20 catties of water into the stainless steel bucket, add mutton, mutton bones, spice bag, ginger slices, boil over high heat and turn to low heat to boil for 3 hours. After the water boils, fish out the mutton between 50 minutes to 1 hour (cut into slices after cooling), and continue to boil the bones in the soup for 2 hours before fishing out the soup residue to obtain the original soup. 1 portion of the original soup was added to 2 portions of the sheep bone soup as the finished stock. - As for the second recipe, the sheep bones and mutton were soaked in fresh water for 3 - 5 hours to remove the blood. The spices were soaked in fresh water for 20 minutes, sealed and awakened to degrade the bitter and astringent taste and medicinal taste. After soaking, the water content was controlled, and then washed with fresh water and put into gauze or spice packs. The sheep bones were boiled out of the pot and left in the soup stock. The spice packs were placed in the soup pot and boiled for half an hour on high heat and then half an hour on low heat. According to the tenderness of the ingredients, they were stewed for another 1 - 2 hours on low heat. - As for the third recipe, the lamb bone, chicken rack, pig bone, and mutton with skin were washed to remove the blood and impurities. These ingredients were placed in a bucket and added with 40 pounds of clear water, ginger, onions, and high-intensity white wine (the mutton with skin was appropriately cut into small pieces). During the boiling process, the blood foam was constantly removed and the spice bag was placed. After the blood foam was removed, it was boiled for 2 - 3 hours (pay attention to the degree of ripeness of the mutton with skin. After turning off the fire, quickly take out the spice bag). After the mutton with skin was cooked, it was scooped out and cut into thin slices for later use. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

Sure. There was an invention patent application for the production process of Shuhua mutton soup in the reference materials. The recipe of the mutton soup contained mutton bone, raw mutton oil, mutton, Angelica dahurica, tsaoko, cassia bark, ginger, white button, fragrant sand, onion, salt, coriander, sesame oil, gourmet powder, and other materials. There was a specific amount of selection. The production process included the steps of high-pressure stirring and purification of the mutton soup in the Shuhua machine after boiling. This meant that if the mutton soup formula was unique, innovative, and met the relevant requirements of the patent application, it could be applied for a patent. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

The authentic hand-grabbed mutton from Ningxia was made as follows: "Materials: 8 - 12 months old sheep (commonly known as dense-toothed sheep, each net weight 16 - 18 kg), 750 grams of green onion and ginger slices, 2 kilograms of white radish, 300 grams of salt, 50 grams of garlic vinegar sauce (can add a little chopped green onion). Production method: 1. The sheep was slaughtered, its head, hooves, and internal organs were removed, and its bones were cut into large pieces. It was soaked in clear water for one night, and after removing the blood, it was washed clean and controlled to dry. 2. Put the mutton into the cold water pot (there can't be too much water, just cover the mutton), boil it over high heat, remove the floating foam, fish out the mutton, brush the floating foam with a brush, put it into the original soup pot, add the onion, ginger, and white radish, boil it over high heat, change to low heat for 1 hour, until it's 80% cooked, then turn to high heat, when the mutton is ripe, fish it out, let it cool and cut it into pieces, serve it according to the amount ordered by the guests, and add garlic vinegar sauce. Key Points: 1. He had to soak the blood in the raw meat, or else the soup would be turbid and the mutton would not taste good. 2. There must be a process of skimming the foam to prevent the vegetables from looking bad. 3. The water used to cook the meat must be high in mineral content to ensure that the mutton was fresh and delicious. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

The following are some recipes for spices that can be used in mutton soup: - One of the formulas required pepper, fennel, cardamom, nutmeg, amomum, kaempferia, and dried orange peel. After mixing these spices, he stir-fried them on a dry stove. Then, he used a grinder to grind them into the finest powder. After that, he added chicken powder and gourmet powder to mix them into a pot powder. If he wanted the taste to be stronger, he could increase the dosage appropriately. - Another way was to add spices such as Angelica dahurica, Kaempferia galangaea, white pepper, fennel, cloves, cassia, pepper, hawthorn, white cardamom, fragrant leaves, etc. when stewing mutton. These spices could effectively remove the smell of mutton and add flavor. The stewing of Angelica dahurica can neutralize the fishy smell and make the soup fragrant; the kaempferia can penetrate the mutton fiber to remove the fishy smell and stimulate the appetite; the spiciness of white pepper can neutralize the fishy smell and enhance the freshness; the mild fragrance of fennel covers the fishy smell; the rich fragrance of cloves and Cassia suppresses the fishy smell, and Cassia also adds sweetness; the numbing fragrance of pepper can alleviate the fishy smell; the sour taste of hawthorn can neutralize the greasy feeling; the fresh and rich fragrance of white cardamom covers the fishy smell; and the long-lasting fragrance of fragrant leaves suppresses the peculiar smell. - He could also add three slices of ginger, two slices of Angelica dahurica, and an appropriate amount of fennel when stewing the mutton soup. Then, he could add 20 to 30 pieces of pepper and a small piece of Angelica dahurica to remove the fishy smell and enhance the taste. Different recipes can be adjusted according to personal tastes and regional eating habits. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!

The cartoon art of Sukka usually has vibrant colors and unique character designs. It often shows a lot of creativity and imagination.