Cooking Steps

1. 

   Step1:Make red wine and sheep sauce - use a high soup pot. Heat the pot with peanut oil. Color the lamb neck until brown. After coloring, pour out part of the oil. Add onion shreds and diced radish and fry for 5 minute

2. 

   Step2:In addition, prepare a small pot to boil. Cut the bottom of the tomato into the cross. Sear the tomato for 20 seconds, then take it out. Soak it in ice. Peel.

3. 

   Step3:Add peeled tomatoes and tomato paste to the soup pot and stir fry for 5 minutes. Add red wine and red currant jam (optional) and evaporate the red wine juice to hal

4. 

   Step4:Make spice bag. Wrap celery, leek, thyme and bay leaf in gauze. Tie them tightly with cotton rope and put them into the pot.

5. 

   Step5:Continue to add crushed garlic and pepper to the pot. Add water.

6. 

   Step6:Moderate heat. Boil the soup until it is close to the consistency of the sauce. The process needs to constantly remove the impurities and grease from the froth

7. 

   Step7:Filter the sauce with gauze. Finally, pour it into the saucepan. Continue to collect the sauce until it is viscous. Do not be too viscous or too dilute. Taste it first. Add a little salt and sugar to taste it.

8. 

   Step8:The steps of making mutton - 1. In the absence of a water bath, you can preheat it in an oven to 60 degrees. Put a pot of 60 degrees hot water in it. Stand it on the baking tray. Preheat it for 30 minutes. Test the temperature of the water with a thermometer to 60 degrees.

9. 

   Step9:2. Remove the bone from the sheep's spine. Remove the white ski

10. 

    Step10:3. If there is no vacuum machine and vacuum packaging bag, put mutton and olive oil into the food sealing bag, squeeze out air as much as possible, and then put the water pot in the oven with the temperature adjusted after sealing.

11. 

    Step11:4. Cook for 40 minutes and take out.

12. 

    Step12:5. Remove the water pan from the oven. Preheat it to 100 ℃ for 15 minutes. Heat it on a plate until you need it.

13. 

    Step13:6. Take out the lamb fillet, sprinkle it with ground black pepper and sea salt. Heat it in a saucepan over high heat and put a little butter in it. When it's very hot, put the pork fillet in it and quickly turn it over for coloring. You can also use a high-temperature flame gun to burn it for coloring.

14. 

    Step14:7. Take 10 minutes off after frying. Slic

15. 

    Step15:Dish - fry the mutton before eating. Slice the meat after 10 minutes rest. Take out the hot dish and dish it. The bottom can be served with vegetable salad, fried spinach with butter, mashed potatoes and so on. Finally, drench with red wine sauce. In addition, it can be served with crispy mutton and peppermint butter. ca