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Have you eaten the famous red mutton from New York, Netherlands? Thirty years ago, it swept across the country. More fire than a dragon. The specialty of this dish is lamb. Scatter tendons and crisp Hello, everyone. I'm Uncle Er Dou Today, I'd like to share with you the method of pressing Bayi's spicy mutton. Why is this dish so hot? Because it will add three red ingredients It is a nonsense. Red and Goji Prepare two clean and clean waffles. First cut off their heads and tails with a knife. Both places taste bad. Next, scrape off their skin with a spatula. On the whole, the current hoopla is much better than it was 30 years ago. It tastes sweeter. After all peeling And then cut the beatknife into a beatknife. It's about the same size as lamb. After all cut, about 400 grams Put it in the pan for use Then prepare six pieces of clean red and the appropriate amount of wolfberry Their dosage can be adjusted according to individual taste. The side dishes are ready. For mutton, prepare a kilo of lamb with skin in advance. Clean them easily first. You can also use lamb chops I used a fox sheep with a lighter smell this time. It is also a sheep. Three to six months of lambs special delicious special fragrant After cleaning We need a soak. Soak in warm water for half an hour Easy to remove blood There are two ways to speed up the bleeding. The first way is to add a small amount of salt. Generates hypotension forced bleeding water Nine thousandths of a degree is the best. The second is to change the water frequently. Reduce the degree exchange blood for bleeding half an hour later Clean it out The traditional practice of not boiling water It takes six or seven hours to soak lamb. Home operation is too numb Although today's practice of water But the raw sauce of boiled mutton We will keep it complete. Put the cleaned lamb directly into the pot. Add more water to the water. No lamb at all. It's two hundredths of a meter higher. After adding water We're in the middle again. Add a little more peeled slices Add a few more large sections. Add the right amount of wine or cooking wine. Because tiger sister's practice will use spices So unaffected Bring to the boil slowly over medium-low heat Although it takes a little time But the effect of removing blood is better The fire is about to boil. Facilitate the aggregation of blood foam Don't wait for the water to open If there is blood foam, skim it off. More blood foam after water It has to be written off until No more new blood. The last of those white things. Not blood foam It is grease The difference between it and blood foam is Can't skim with a colander It will leak. Cook for another three to five minutes Boil the mutton raw Okay, time has arrived. We'll spoon the lamb out again. The whole process must pay attention to the change of temperature Don't get too warm. Let the lamb have a hot and cold battle Causing the outlet to feel change wood Just cooked lamb special Soak in warm water first Take the temperature down Then with flowing warm water Wash them clean. Be sure to wash away the blood foam left on the surface. They are especially fishy. The large section has absorbed blood foam and should not be discarded. Raw tablets still have a taste Can be washed clean Set aside for water of the original. We still need to deal with it. divided into three times Pour some cold water into the stir fry Pour the blood in the puff It is convenient for the blood foam to sink better. Set aside for 10 minutes. Waiting for a heavy time. We prepare the spices of mutton. Octagon 2 About 3 grams A small piece of cinnamon about 2 grams Some pieces of leaves About 0.5 grams 2 grams of white pepper cumin 1g White seed 1g Shannai 1g Cumin 2 g White cardamom 1g 2 cloves Put the spices in a bowl first Add water to the stir-fry bowl Clean them quickly. Big What to do if spices don't match? The easiest way is to use 4-5 grams of Dutch specialty king's hand and thirteen incense After cleaning, pour out the water Add warm water of about 60 degrees to the re-fried bowl Soak for 10 minutes Can reduce some strange smell and bitter taste Pour it out for water after 10 minutes Ingredients We are ready for a clean cleaning. First cut off the root with a knife Front half section long section Use it to remove the smell and fragrance from the bottom. posterior half cut segment Use a little incense After all cut Separately put into two plates ready to use Then prepare a small First, cut it into pieces. And then change the pomfret into a knife and cut it into pomfret. Cut it all and mix it with the big one. Cut a little slice Put them together with the big section. The next step is to prepare the right amount of cleaned coriander Separate the coriander leaves from the root by hand Partial cut into segments And then put them together with the big, short section. Finally according to personal taste Prepare the right amount of dried chili and pepper If you don't like it, you can not add it. The next step is to prepare a clean hand. and a dense colander Let's carefully overcook the lamb. The action must be gentle. To avoid blood foam up Pour away the last bit of slag, don't We got the clean raw. Then you can start off. Add the right amount of vegetable oil to the stir fry Oil temperature about 40% First, put in all the patties and tablets. Stir-fry over medium-low heat fry them incense Keep frying until the yangding becomes transparent. The tablets also give off a sweet smell. We'll add all the dried water to the lamb. Turn the fire around and stir-fry them. Stir-fry the extra fat Take away the water inside. Stir-fry for about a minute. Fry them again. Fry until the surface of the meat is slightly charred. Sending out the smell of fleshy meat Just spoon them aside. Keep the fire to a minimum. Add two tablespoons of red oil to the blank About 80 grams Better chop them in advance. Stir-fry them over a small fire Remove the raw flavor of watercress And at the same time fry out their red oil A piece of Henan cuisine Why do you add Sichuan's red oil bean paste? Because the creator of this dish In itself is the combination of the north and south of the practice of mutton So fired at the same time. On the other hand. We put the mutton raw Scarlet on Scarlet Bring to a boil over medium-low heat After we stir-fry the watercress Stir-fry with lamb fry the lamb Use a small fire. Don't get burnt. Fried crisp watercress special easy to paste After all coloring Add all the dried chili pepper Put the big section in again. After all Stir-fry for 10 seconds. Also stir-fry their fragrance. Take advantage of the heat to pour in along the whirl. Two Spoons of Bright Premium Cooking Wine Used to remove fishy smell and enhance fragrance Then turn around and pour into two spoons of bright super raw smoke. Arouse the smell This time. The mutton sauce is just boiling again. We can quickly. Pour all the lamb To increase color. Add the right amount of old smoke Then dry the spices Also all down. Do not cover Still on the maximum heat until boiling. Keep the fire after the water Keep cooking for about ten minutes. In the fierce boiling Let the grease emulsify Make the bottom more mellow. At the same time, it can also put the spicy flavor of mutton completely out. Time to Minimal fire. Cook for an hour. If you use high pressure How long will it take? with high pressure. Take at least 20 minutes. Okay. Open the chicken. A fragrance of melancholy noodles And then add all of them. Add all the red. Don't add medlar first Use a spoon to straighten them out One side heating On the one hand, I put a big slice and larger spices added And then put on the wok again Simmer for half an hour. Boil the waffles until soft It also smells red. Let's open up. Pour the eggs. See if you need Fill with salt and MSG If you want to wash the food. Just add a bowl of sauce to go out. Later when cooking. Do the original supplement. After the addition Let's collect the juice a little. Add all the cilantro stalks before starting Add all the goji berries Turn off the fire in 20 seconds. Wolfberry is not tolerant to high temperature Long cooking will cause loss of nutrition And also acid. This is not the same as traditional practice. More science. Then you can take off. Sprinkle with a little coriander You can eat it. A soft taste Reinforced leather The red lamb is finished. This way of eating is a dish. It smells special. Isn't there some big paragraphs that haven't been added? There is nothing wrong with saying with conditions. into sand. or small Small fire Then scatter the big section. the addition of coriander in batches Then turn on the fire and boil them. Use a Casserole Or alcohol. Heat while eating Very excessive. Finish the lamb and the waffle Cook other side dishes Juice can also be mixed with rice strips. Favorite friends. Don't push it to try. I am a big two bucket Thank you for your view Our next sight.