Dongpo mutton

Recipe Recommendations

• mutton hind leg 500 grams
• potatoes one
• carrots 2 small roots
• green garlic 2 pieces
• Jiang a small piece
• garlic 5-merous
• cinnamon appropriate amount
• aniseed appropriate amount
• soy sauce 2 tablespoons
• cooking wine 2 tablespoons
• oyster sauce 2 tablespoons
• rock sugar 10 capsules
• broth 2 cups

• original
• burn
• three-quarters of an hour
• simple

Steps for Dongpo mutton

1

Cut mutton, potatoes, and carrots into small pieces

2

Cut the green garlic into sections, separate the green and white garlic, slice the ginger, peel the garlic and remove the whole petal

3

Heat the oil in the pan and cook the mutton pieces until the oil temperature reaches 7- 8%.

4

Fry the surface over high heat until crispy, remove and drain the oil, set aside

5

Then put the potato pieces and carrot pieces into the oil pan and fry until the surface is golden yellow, remove and set aside

6

Remove from another pan, add a little oil, cool the oil, add ginger slices and garlic cloves, and stir fry until fragrant

7

Add the fried mutton pieces and stir fry well, add cinnamon and aniseed

8

Pour in 2 cups of stock, bring to a boil over high heat, add 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, and 10 crystal sugar grains, and turn to low heat

9

Boil the mutton until it is done and the fried potatoes and carrots are cooked, and continue to simmer over low heat

10

When the soup is boiled until 1/4 is left, add the garlic white section and stir fry slightly

11

Then add the green garlic section, stir fry evenly and transfer to the casserole (there is no wide-mouthed shallow casserole at home, I use a stone pot)

12

Bring to a boil

Dongpo mutton Make Tips

Recipe Categories

• hot dishes
• home cooking
• Winter recipes