Shisanxiangmen mutton

LG and his son both like to eat mutton, especially Qidong's goat meat is very famous!

Because almost every family in the countryside here raises goats, eating mutton is the greatest blessing in winter!
The meat of the goat is delicate, and the mutton is cooked here with skin and bones, so the soup is rich and the mutton is very fragrant.

There are still 2 packs of goat mutton in the refrigerator. LG always urges me to cook it and eat it quickly.

LG said that mutton is only delicious in winter, and after winter, it is not delicious.
What theory is this? I feel like he wants to eat it himself, so why don't we find an excuse?

Today, I made thirteen fragrant mutton. I use an automatic cooking pot to make it, which is more convenient.

Recipe Recommendations

mutton 1200 grams
salt appropriate amount
sugar appropriate amount
cooking wine appropriate amount
fresh soy sauce appropriate amount
soy sauce appropriate amount
Jiang appropriate amount
onion appropriate amount
green garlic appropriate amount
chili sauce appropriate amount
octagonal appropriate amount
cinnamon appropriate amount
pepper appropriate amount

slightly spicy
braised
several hours
ordinary

Steps for Shisanxiangmen mutton

Thawing mutton

Prepare the seasoning

Put the mutton in boiling water and blanch it out

Take the automatic cooking pan and put down the ginger. Onion. octagonal. Cinnamon. Zanthoxylum bungeanum. Chili sauce.

Add the mutton.

Add cooking wine and six cups of water

Add sugar.

Add fresh soy sauce.

Cover the lid, press the "Chicken" button and cook for 10 minutes, turn to low heat and simmer for 50 minutes

Add soy sauce, salt, and 2 tablespoons of thirteen flavor powder

Press the "high heat button" and cook until the juice is thick

Stir it to make it even

Add some minced green garlic, stir well, and serve.