Almost every household in rural Qidong raises goats. As time went by, Qidong people had a special liking for mutton, and their practices and eating methods became more and more particular. Qidong mutton became famous. Special mutton restaurants are spread all over the city. Even major cities such as Shanghai and Suzhou, the brand of "Qidong Mutton" has also appeared one after another, and the business is really booming.
According to the chef, the process of making Qidong mutton is not mysterious, but it is quite particular. After the sheep are killed, water is boiled in the stove, and the fire is getting stronger. Put the mutton into the pot, and then cook slowly until it is thoroughly cooked. After taking out the cooked meat, cut it into white and braise it in red. In the past, the seasonings were nothing more than rice wine, ginger, peppers and the like. It's different now. In addition to the traditional ones, soy sauce, seafood sauce, rock sugar and other seasonings are must-have. The original savory flavor of the stewed mutton has disappeared, but the umami flavor has been fully released, reaching the ultimate taste.
People in Qidong have a special understanding of the word "xian" formed by fish and sheep. In Qidong, fish and mutton can often be tasted mixed in restaurants. The taste of this dish is really mouth-watering.
Mutton has the effect of dispelling cold and warming, and is especially suitable for consumption in winter. In winter, mutton on the table becomes a trend. During the holidays, mutton is indispensable for food purchases. When a pot of steaming hot braised mutton is served at the entrance, a fragrance will fill the mouth. When the mutton slips into your stomach, the strange umami flavor will stay in your feelings for a long time. At this time, other delicacies from mountains and seas will become eclipsed and have no flavor. You will involuntarily grab the wine cup on the table and drink it in one gulp!
Mutton and taro pot
Recipe Recommendations
- green garlic appropriate amount
- oil appropriate amount
- salt appropriate amount
- yellow wine 400 grams
- sweet sauce 200 grams
- rock sugar appropriate amount
- fresh soy sauce appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- chili sauce appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- red dates appropriate amount
- slightly spicy
- stewed
- several hours
- senior
Steps for Mutton and taro pot
1
Cut the goat meat into pieces and wash it.
2
Blanch with boiling water for 5 minutes and remove
3
Rinse with cold water
4
The oil in the pan is hot, put the mutton, stir-fry the ginger slices, and add rice wine.
5
add rock sugar
6
Add sweet noodle sauce and stir well
7
Pour the mutton from the frying pan into the casserole
8
Add onion knots, ginger slices, star anise, cinnamon, red dates, chili sauce, fresh soy sauce
9
Add a small bowl of water
10
Bring to a boil over high heat and simmer over low heat for 60 minutes
11
Peel and wash taro
12
Add boiling water and cook until 5 minutes cooked.
13
Put the taro into the casserole, add salt, and gently mix with the mutton
14
Bring to a boil over high heat, simmer over low heat until the taro is crispy, and sprinkle with some minced green garlic. Chicken essence is enough.Mutton and taro pot Make Tips
1. Because you need to add taro to cook it together, you need to add more water when cooking the mutton at the beginning. 2. You can also add seafood sauce to cook it.