Recipe and detailed processing method of spicy marinated mutton

2022-06-08 0 By

Recipe and detailed processing method of spicy marinated mutton Main material: mutton leg 15 kg.Spices: star anise 15 grams, 15 grams of cinnamon, amomum 15 grams, 15 grams of a. dahurica, amomum villosum 12 grams, rhizoma kaempferiae 12 grams, meat, Chloe 12 g, 12 g cummin, long pepper 9 grams, red Chloe 9 g, yellow gardenia 9 g, angelica 9 g, combination of 9 g, geranyl 3 g, 2 grams of clove, liquorice, 2 g cedronella 2 grams, 1 gram white Chloe, fructus momordicae one.Ingredients: lamb stick bone 2, crucian carp 1, pig stick bone 1, pig skin 1500 grams.Specific boiling method: 1, the sheep stick bone, crucian carp, pig stick bone, pig skin clean up, put in clean water to soak the bleeding water, spare.2. Put lamb sticks bones, pig sticks bones and pig skin into a pot, add appropriate amount of water to drown, and then add a little cooking wine, scallions and ginger slices to boil water. Skim off floating foam, remove, rinse and set aside.3, put the carp into the hot oil pan fried until golden on both sides, sheng out, spare.4, stainless steel bucket to add 30 pounds of water, then add processed sheep stick bone, pig stick bone, pig skin, crucian carp, finally add a little high white wine, a angelica, 10 grams of white pepper grains, appropriate amount of scallion and ginger slices, boil after the fire for an hour, then turn to small fire boil for two hours.Fish out all the residue, filter with a tight leak, take 15 jin of stock, put into the brine pot, set aside.2. Mutton treatment: Soak the mutton leg in clear water, remove and drain the water, put it into a container, add a little white wine, shallots, ginger slices and shallots, knead evenly, and then let stand for 5 hours.After the marinade time is up, clean the mutton, put it into a pot, add appropriate amount of water to drown, boil the fire and skim off the floating foam, remove and rinse thoroughly, drain the water, and set aside.Three, spice treatment: put all spices into the container, add appropriate amount of warm water and high liquor soak, less than 10 minutes, clean, remove, put into the spice bag, for later use.Four, brine production and brine method: 1, brine oil production: take 100 grams of sky star pepper, cut into pepper sections, sieve out the pepper seeds, add appropriate amount of water into the pot to drown, simmer for 30 minutes, take out chop, make ziba pepper, reserve.Add only 500g to the wok, add 50g each of ginger slices, shallots, coriander and shallots, fry with low heat until golden brown and dry, remove all the vegetable ingredients, then add the zipa pepper, fry until the zipa pepper rolls up, remove the pepper.2, brine preparation and brine:15 kg, stainless steel tanks add 1 strain of halogen oil, then add 150 g dry red pepper, red pepper 15 grams, 15 grams of dried green peppercorns, fry a camel 50 grams of 150 grams, 350 grams of salt, monosodium glutamate, white sugar 50 grams, 30 grams of chicken essence, add spice bag, the fire to boil, after a small fire boil for 30 minutes, the fragrance down into mutton small halogen after 40 minutes,Turn off the heat and let soak for 30 minutes, then remove.