This is a dad's best dish. This is a dish that I have tried to learn to do for my father many times. This is a dish that no matter how much I do, my father will never eat. This is one that I can no longer recover. The red mutton was carved in the taste of the year. The local specialties of Xinxiang in Henan Province were once popular. The red mutton that my father made in the past was very famous in our local area, but my father left me too early. And my mother, now three years have passed, I also have my own family and children, once again picking up this dish, I really realized the intention of my father to do this dish ~ red mutton, thick red sauce, Baiwei Bringing together, but not dry, not ignorant, just as the father loves the thick and low-key and restrained, but it is the most solid arm. In the cold winter, a gentle red mutton is like a father’s thick Love, cold winter is no fear! Only this dish, dedicated to my father~
The lamb chops are cut into 5 cm long sections and soaked in water for more than half an hour.
Two onions, one long cut into a figure.
The other one is split in half from the middle.
The oblique knife is cut into short segments. Ginger cut a large piece, don't be too thick.
The parsley is cut into 5 cm long segments.
The soaked sheep platoon squeezed the water by hand.
Add water to the pot, no sheep chops are appropriate, cold water cold pot put meat, remember ~ 汆 hot lamb chops.
Immediately after the water boils, remove the lamb chops and drain the water.
Heat the wok, heat the oil, add the ginger and sliced shallots, and stir-fry until fragrant.
Put the lamb chops in drained water and stir fry quickly.
Add cooking wine, continue to stir fry until the lamb chops are tight and start to color.
Add the chili sauce, stir fry until it is sautéed, and the lamb chops are colored.
Join the soy sauce and continue to stir up the fire.
Stir fry until the lamb chops are evenly colored, turn off the heat, and serve.
Stir fry lamb chops and stir fry together in a cast iron pan or casserole.
Add water, no more than a lamb chops, add aniseed and cinnamon, pepper.
Cook in medium heat, do not cover, boil, use a spoon to remove the floating foam.
Properly add salt to taste, in fact, basically do not need to add more salt. The reserved green onion segments, red dates, and oysters are all put in.
Cover and simmer for about 40 minutes.
Cook until the lamb chops are smashed, add cumin, cook for a while, turn off the fire.
Add the parsley and sip it with a lid.
When cooking lamb chops, handle hot pot garnish, tofu cut thick slices, my forgot to freeze ~! ! !
The tofu skin is rolled up.
Shred, not too thin.
Wash the vegetables and cut off the waist.
Do you think that red mutton is a dish? ~嘿嘿嘿嘿~
Its correct way of opening is like this - it is a kind of unique hot pot eating method in Xinxiang ~ The picture shows Xinxiang's most famous red mutton mutton wins the spring noodles, selling the noodles that do not know how many circles around the earth every year!
Look at my family's artifacts, electric hot pot, eat lamb chops first, then use raw soup juice to simmer vegetables, soy products, and finally noodles... Xinxiang people are very happy! Haha!
By the way, tell you, do you know how much people in Xinxiang love red mutton? ! Look at the picture! ! ! Absolutely only we have it here, it tastes authentic.
This recipe definitely contains my strong personal feelings. It is both a hometown feature and a memory of my father's time. So the beginning is very lyrical, the ending is very fascinating, and I feel schizophrenic. In fact, the feelings of this dish are too deep. The reason. You must try it, there is no more authentic!