Stewed mutton hip with mutton knee

The method of stewing mutton buttocks with mutton knees is as follows:

Raw materials used for stewing mutton buttocks with lamb knee batch:

2 sheep knees, 60g sheep buttock slices, 1kg amaranth, 10 tomatoes, 1 Japanese radish, 500ml Yangqing soup, 15 gels, 30g salad and 2 crisp slices. Seasoning: 2 tbsp mustard seed vinegar juice, 2 tbsp salad juice, brine juice: half liter of soy sauce, 100g ginger, 8 pieces of citronella, 50g dry, 50g garlic, 3L chicken soup.

The processing steps are as follows:

1. Stew the lamb knee, remove the bone and remove the meat, set aside.

2. Cut tomato and Japanese radish into strips and set aside.

3. Dissolve curry slices in Yangqing soup.

4. The amaranth is cooked, spread on the fresh-keeping paper, and then put into the mold together with the fresh-keeping paper.

5. Put the pork, tomato and radish into the mould evenly.

6. Pour the soup into the mould slowly.

7. Store the remaining amaranth in the refrigerator for about 3-4 hours until it turns into a curry like batch, slice and set aside.

8. Stew the mutton buttocks in the brine for 3 hours, slice them, put them on the plate, and then mix them with salad, wheat slices, salad juice and oil vinegar juice.

Stewed mutton hip with mutton knee

It's a Western dish, and the main ingredient is mutton.

Introduction to dishes

Stewed mutton buttocks with mutton knee

Other Western food

[raw materials] 2 sheep's knees, 60g sheep's buttocks slices, 1kg amaranth, 10 tomatoes, 1 Japanese radish, 500ml Yangqing soup, 15 pieces of gels, 30g salad, 2 pieces of crispy slices. Seasoning: 2 tbsp mustard seed vinegar juice, 2 tbsp salad juice, brine juice: half liter of soy sauce, 100g ginger, 8 pieces of citronella, 50g dried garlic, and 3 liters of chicken soup.

practice

1. Stew the lamb knee, remove the bone and remove the meat, set aside.

2. Cut tomato and Japanese radish into small strips and set aside.

3. Dissolve curry slices in Yangqing soup.

4. The amaranth is cooked, spread on the fresh-keeping paper, and then put into the mold together with the fresh-keeping paper.

5. Put the pork, tomato and radish into the mould evenly.

6. Pour the soup into the mould slowly.

7. Store the remaining amaranth in the refrigerator for about 3-4 hours until it turns into a curry like batch, slice and set aside.

8. Stew the mutton buttocks in the brine for 3 hours, slice them, put them on the plate, and then mix them with salad, wheat slices, salad juice and oil vinegar juice.

Longitude: 104.06573486

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