The New Year is approaching, and relatives sent their own sheep. This is green food. It must be done well, otherwise it will be a pity.
I still decided to use my baby, a no-fire repot, to cook this meal.
braised mutton
By RustyHuels
Recipe Recommendations
- lamb leg a
- white radish appropriate amount
- Jiang appropriate amount
- chives appropriate amount
- potatoes appropriate amount
- cinnamon appropriate amount
- wolfberry appropriate amount
- jujube appropriate amount
- red pepper appropriate amount
- geranyl appropriate amount
- salad oil appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- qingshui appropriate amount
- salt appropriate amount
- brown sugar appropriate amount
- salty and sweet
- stewed
- an hour
- ordinary
Steps for braised mutton
1
Wash the leg of sheep, remove fat oil and fascia, and cut the mutton into small pieces.
2
Cut white radish and potatoes into slices; cut chives into sections, slice ginger and garlic.
3
Put the mutton pieces and bones into the pan with cold water, boil and blanch, and remove; wash them well and control to dry for later use.
4
Pour the salad oil into the pan, heat it, add the spring onion, ginger slices, and garlic slices to stir-fry until fragrant.
5
Add mutton pieces and bones and stir fry.
6
Add pepper water, cooking wine, soy sauce, oyster sauce, and brown sugar, stir fry until mutton color.
7
Pour water over the mutton (if you don't want too much soup, pour water over 2/3 of the mutton), add red pepper, aniseed, cinnamon, fragrant leaves, red dates, and wolfberry.
8
Pour all ingredients into the inner container of a no-fire re-cooker. Place the inner container on heat and bring to a boil. Cover the inner container, and continue to cook for another 20 minutes; after 20 minutes, add white radish pieces and potato pieces, add appropriate amount of salt, and immediately turn off the heat after boiling.
9
Remove the inner liner from the fire, place it into the outer shell, button it up, and cover the lid. Put the pan in a safe place and continue to heat the residual heat for half an hour. At this time, do not touch the shell with your hands, as it will be very hot. The mutton will be stewed after 30 minutes, and it will still be hot and fragrant within 3 hours!braised mutton Make Tips
Making Sichuan Peppercorn Water: Put an appropriate amount of Sichuan peppercorns into a bowl, pour in boiling water and soak for at least 30 minutes. Strain out the peppercorns, and it's ready.