Spicy lamb's trotter is a dish characterized by a spicy taste, which is loved for its unique texture and spicy flavor. This dish is made with a unique seasoning of lamb's trotters to create a spicy and delicious flavor that has attracted many food lovers. The meat of the lamb's trotters is tender and rich, and with the spicy seasoning, it is even more fragrant and mouth-watering.
First, the disposal of sheep's hooves.
The sheep's trotters are first burned with a baking gun until the skin is blackened, cleaned and soaked in an appropriate amount of edible alkali for more than 2 hours, and then treated with boiling water.
2. Soup stock production.
1) 2 pork stick bones, 3 kg of chicken bones, 25 grams of ginger slices, 40 grams of green onions, 30 grams of high liquor, 20 kg of water.
2) Prepare pork stick bones, chicken bones, remove debris, clean and set aside.
3) Put the above ingredients into a pot, add water and bring to a boil over high heat, and constantly beat off the blood foam on the surface during the firing process, and discard it until the soup is clean and no blood foam overflows.
4) Remove the ingredients and put them into the cleaning pool, rinse them with running water and set aside.
5) Put the blanched ingredients into the soup bucket, add 20 catties of water, 25 grams of ginger slices, 40 grams of green onions, 30 grams of high liquor, and boil into a milky white soup base over high heat.
Precautions: During the boiling process, keep beating off the blood foam on the surface.
The color of the boiled broth is milky white, the scoop has a slight hanging juice, the broth is too clear, the marinated product has no mellow feeling, dull, easy to dry, the broth is too thick, and it is easy to paste the pot and greasy when marinating the product.
3. The production of red oil.
1) 500 grams of salad oil, 60 grams of shredded onion, 40 grams of carrots, 50 grams of green onions, 70 grams of ginger slices, 40 grams of garlic, 70 grams of Erjingtiao chili powder.
2) After the oil is hot, add shredded onions, carrot slices, green onions, ginger slices, garlic cloves, fry until browned, remove the residue, and finally add Erjingtiao chili powder, push the bottom and stir evenly, let cool for later use.
Fourth, the secret material package.
30 grams of star anise, 70 grams of cumin, 2 grass fruits, 20 grams of thyme, 5 grams of lemongrass, 50 grams of bell pepper, 50 grams of sesame pepper, 50 grams of dried chili peppers, 5 grams of angelica, 50 grams of cumin grains, 50 grams of chili peppers, 40 grams of red yeast rice.
5. Ingredients for the sauce.
1) 200 grams of red oil, 100 grams of spicy girls, 200 grams of Huadiao wine, 50 grams of light soy sauce, 80 grams of bean paste, 80 grams of red 99 hot pot base, 20 grams of dark soy sauce.
2) Put all the seasonings into the pot and stir-fry until fragrant.
6. Preparation of brine.
Take 15 catties of broth, add the material bag, red yeast rice bun, 50 grams of spicy fresh, 20 grams of monosodium glutamate, 50 grams of chicken powder, fried sauce, blanched sheep's trotters, 40 grams of salt, and 20 grams of liquor.
7. Brine maintenance.
1) Every time the sheep's trotters are braised and the sheep's trotters are fished out, the residues in the braised soup are cleaned up, boiled again after scooping, and placed in a dry and dark place to stand, the braised soup needs to be boiled once in the morning and evening, and if it is not used for a long time, it needs to be frozen and preserved.
2) Throw away the red rice in the red yeast rice packet, wash the bag and dry it, and replace it with new rice when it is marinated next time.
3) The secret material bag is taken out and cooled and frozen, and can be used three times.
4) When the braised soup is not enough, add the stock, according to every 1000 grams of broth, add salt 55 grams, 3 grams of monosodium glutamate, 6 grams of chicken powderAdd 5 grams and 3 grams of liquor.
5) The ingredients for boiling the stock can be boiled twice repeatedly.
6) Add the stir-fried sauce every other time.