Recipe: Xi'an Mutton

Home Cooking Recipe: Xi'an Mutton

Notes:

Mutton is also divided into several types in Shaanxi. I was born in Baishui, Shaanxi Province. I eat the broth of Qingtang, which is similar to the Chengcheng basin. Xi'an bubble is a dead cake, the heart is a little bit raw, so I will give it to the master. Xi'an, you can always remember if you eat authentic, if you eat it is not authentic, it is estimated that you don't want to eat anymore. The standard of soaking in the sauce (sugar garlic, spicy sauce) is very particular about eating, many people are directly Stir it and eat it. This is the wrong way to eat. The hot sauce is put a little at a time. It only mixes the bite to eat. When you eat it, you will tell the master about the water, the soup, and the like. I prefer the soup. ...

Ingredients:

Steps:

  1. Home Cooking Recipe: Cool water and noodles, wake up for half an hour

    Cool water and noodles, wake up for half an hour

  2. Home Cooking Recipe: Electric baking pan

    Electric baking pan

  3. Home Cooking Recipe: Water hair fungus torn

    Water hair fungus torn

  4. Home Cooking Recipe: Fans a little, separate

    Fans a little, separate

  5. Home Cooking Recipe: This cut is so wide

    This cut is so wide

  6. Home Cooking Recipe: This size can be used, or you can handcuff

    This size can be used, or you can handcuff

  7. Home Cooking Recipe: The blood of the mutton must be cleaned. (I use the Yulin cross goat meat, not at all, the cross goat is stocked, eat the local rubber on the mountain, so there is no smell, the meat is fine.) You can't buy goat meat. Must not Mianyang meat, Mianyang meat is not suitable for making clams (forging the ginger slices, do not put salt when cooking meat, pressure cooker for forty minutes)

    The blood of the mutton must be cleaned. (I use the Yulin cross goat meat, not at all, the cross goat is stocked, eat the local rubber on the mountain, so there is no smell, the meat is fine.) You can't buy goat meat. Must not Mianyang meat, Mianyang meat is not suitable for making clams (forging the ginger slices, do not put salt when cooking meat, pressure cooker for forty minutes)

  8. Home Cooking Recipe: Pressed lamb

    Pressed lamb

  9. Home Cooking Recipe: Pick the ginger slices and the hot horns and boil them until they boil. Add some salt and cook for a while and then put the fungus. Fans (the mutton that you eat at home is rotten, you don’t have to cut the bone directly.)

    Pick the ginger slices and the hot horns and boil them until they boil. Add some salt and cook for a while and then put the fungus. Fans (the mutton that you eat at home is rotten, you don’t have to cut the bone directly.)

  10. Home Cooking Recipe: After cooking

    After cooking

  11. Home Cooking Recipe: I like soup more, so after I do it, I have less soup. I only have one soup at the end.

    I like soup more, so after I do it, I have less soup. I only have one soup at the end.

  12. Home Cooking Recipe: Didn't buy spicy sauce, not very fond of that mouth, or love sugar garlic, the best solution

    Didn't buy spicy sauce, not very fond of that mouth, or love sugar garlic, the best solution

Tips:

The cooked soup is thicker (it is more convenient to cook at home, not as professional)


Look around:

ming taizi tofu watermelon huanren pandan noodles red dates chaoshan tofu cakes pumpkin duck breasts tofu cake aca bread machine aca whole wheat porridge papaya salad millet zongzi sand ginger pizza kimchi walnut cake pilaf fish oatmeal snow swallow pie keto chicken breast