stewed mutton
It's winter, and it's time to eat mutton ~
Recipe Recommendations
- white radish 2 pounds
- salt appropriate amount
- sugar appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- garlic cloves appropriate amount
- ginger slices appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
Steps for stewed mutton
1
Wash the lamb ribs and cut them into pieces. The size depends on your preference. Put white radish hob pieces into the pot and blanch them with the mutton. White radish is to remove the mutton smell and throw it away after blanching. Rinse the mutton with warm water, but remove the foam that sticks to it, turn it into a basket and drain it for later use.
2
Open the oil pan, pour in the appropriate amount of oil, add dry peppers, ginger slices and garlic cloves and stir-fry. I use oily peppers that I have stir-fried at home, so I don't use dry peppers to stir-fry them.
3
Pour in the drained mutton and stir fry slightly.
4
Pour in cooking wine and soy sauce, continue to stir fry, then add warm water, the amount of water is equal to that of mutton, add fragrant leaves, cinnamon, and home-made oily peppers, and bring to a boil over high heat.
5
Skim off the foam and add the right amount of sugar. Add the sugar first mainly to let the taste of sugar penetrate into the mutton and taste softer. Another thing is to add some sugar color.
6
Then turn to low heat and simmer slowly, which basically takes two hours. If there is not enough water during this period, be sure to add warm water and continue to simmer until the mutton is crisp and soft, as long as the chopsticks can be inserted into the sheepskin.
7
Add the right amount of salt and turn to high heat to collect the juice. The mutton is already very fresh, so there is no need to add MSG to season it.
8
Finished, finished.