stewed mutton

1

Wash the mutton and blanch it in hot water. Pour out the blood.

2

Pour cold water into the pan and add the mutton and various seasonings mentioned above. Pay attention, especially remember to put cooking wine. The first time I didn't put it in, but the taste was really much different from the second time I made it. Some websites say that white wine cannot be used as a substitute for cooking wine, but I think that in addition to adding cooking wine and pouring half a can of beer, the taste is also very good. Don't put the salt first, put the meat in advance, and it's too tight to taste good. When will you tell me later?

3

Press in the pressure cooker for 10-15 minutes, and you will have a bite for 10 minutes. I cooked it on weekends, using a pressure cooker or a normal pot. I stewed it for 2 hours on low heat without using a pressure valve. The meat tasted good and tasted good.

4

After cooking, pour out the oil soup and let it cool. The oil skin is very thick and can be stored frozen. Later, stew vegetables or boil noodles. To stew, just put the oil blocks in the pan, put water, and put the vegetables after boiling. Cabbage, or pickled cabbage and potatoes, depending on your preference.

5

Most of the bones in the mutton can be left in the pot and then shabu pork slices (take out the mutton and cut into slices, which was their original creation when I returned to an Inner Mongolia restaurant).

6

For beginners, it is estimated that there are only 1-3 people eating large pieces of mutton. For those who have a small appetite and don't like to eat leftovers, they can fish out the large pieces of mutton, cut them into thin slices, cut the shredded meat vertically, and cut off the shredded meat. The direction is good for the entrance. Put it in a container and rinse as much as you can eat. If you want to eat stewed pork, you don't need to cut it.

7

Salt problem: Personal advice is to put it in advance when it is served, reduce the salt intake and keep the soup delicious, put it too early, store the oil in the refrigerator and place it in the refrigerator waiting for the next meal. The meat will be very salty when it is re-placed in the pot.

8

The above method is basically in line with the characteristics of northwest China. If you want to eat the flavor of beef ramen, you can also refer to this method to make beef bone soup.

9

This was the first time I used a pressure cooker to suppress it. To be honest, my father gave it to me. I always felt that it was not on the same level as an electric pressure cooker. The technical difficulty and psychological requirement index were on the high side. When I heard the initial deflation and the pressure valve was put on, I basically hid from the kitchen exterior wall and watched it. So for the sake of delicious taste and my little heart, although I used a thick-walled pressure cooker for the second time, I cooked it on slow fire without a pressure valve.

10

Regarding the issue of seasonings, I think that in addition to cooking wine and onions, ginger and garlic that must be added, it is enough to have pepper noodles at home. Others can be mixed according to personal taste. I have eaten Thai food served by Miyake, Guizhou food served by Mipao, and Korean food served by Xiaomei. The biggest feeling is that the same ingredients are placed in different spice producing areas. Local people must have to use them locally. Take materials and place them in a pot to cook them. Then there will be different local tastes. Therefore, the choice of seasoning can be freely matched, and there is no need to think that there is no certain spice and doubt the taste of the food.

11

Heat is important. To stew meat and bone soup, put it in cold water. After boiling the heat for 10 minutes, turn it to a low heat for about 1 hour. Look at the hardness and hardness for yourself. Cook more if it is hard, for fear that it will be shorter if it is not chewy. In order to collect the soup, you can finally open the cover and heat for a while, 10-15 minutes, so that it will not burn the pan. If there is no time, use a pressure cooker to press for 10 minutes, replacing the small heat part in the middle.

Notes: The beef and mutton stewing method is different from pork bones. Do not use oil to stir the pan before stewing, just put it into the pan with cold water and cook. Pork bones should be stir-fried with onions, ginger and garlic to remove the fishy smell. Some students don't understand that mutton has a fishy smell. My understanding of this problem is that I can never taste the fishy smell when eating mutton, unless the mutton is particularly bad. It's still a matter of habit and ideology, so don't get entangled. Water issues. Stew in a pressure cooker for 10 minutes, as long as the water is just below the mutton, and it is better not to exceed 1/3 of the pan. When stewing for about 1 hour, you must add enough water at one time. You can add more water. After stewing halfway, add water. The soup will leak out and the taste will not be fresh, especially the beef soup, which has no thick soup flavor. The mutton pot is difficult to brush, so just add hot water. Everyone has eaten small hot pot at home, so I don't think this is a big problem.