braised mutton

By HoseaKuvalis

braised mutton
Taste characteristics
A dish has three levels of different flavors:
1. The top layer of lemon juice and lettuce, with a light mixture of meat and lemon aroma, making it appetizing and refreshing;
2. The middle layer is the salty, smooth and slightly spicy braised mutton that is appetizing. It is most comfortable to have some wine at this time;
3. The bottom layer is lettuce completely soaked in the soup, which is the most wonderful when used to serve rice.

Recipe Recommendations

  • mutton hind leg 1000 grams
  • Jiang appropriate amount
  • onion 1 piece
  • garlic 1 head
  • lettuce 500 grams
  • Pi County Douban 2 teaspoons
  • aniseed appropriate amount
  • high-alcohol liquor 50 grams
  • white sugar 2-3 teaspoon
  • salt small amount
  • lemon one

Steps for braised mutton

  • 1
    Wash the mutton and cut it into cubes (walnut size).
  • 2
    Add oil, sugar, and water in turn and stir-fry the sugar color over low heat (add soy sauce to improve the color for frying with water) and serve for later use.
  • 3
    Cut the green onions into inches, slice the ginger into slices, and peel the garlic into pieces.
  • 4
    Wash the lettuce and drain it before use.
  • 5
    Put the oil in a frying pan, add the Pi County bean paste, onion, ginger, garlic, and aniseed in turn and stir fry until the ingredients are cooked.
  • 6
    Pour the mutton into the pan, stir fry over medium heat until the meat is white and broken, add white wine and stir until fragrant.
  • 7
    Pour the prepared sugar-colored juice into the pan and continue to stir and color, add water to remove the meat, cover and simmer for 30 minutes.
  • 8
    Add a small amount of salt to enhance the flavor before taking off the pan.
  • 9
    Place two-thirds of the lettuce on the bottom of the casserole, pour the meat and soup in the wok into the casserole, cover the meat with the other third of the lettuce, squeeze a little lemon juice on the vegetable leaves, cover for 3 minutes and serve.

    • braised mutton Make Tips

    1. Caramelizing sugar in oil is fast and yields a stable color; if using water, dark soy sauce is needed to enhance the color. 2. Fry the ingredients in oil until fragrant before adding the meat. 3. Use high-proof white liquor to remove fishy and gamey odors. 4. Add a small amount of salt just before removing from the heat to enhance the flavor. 5. Choose leafy greens that can be eaten raw as a bed; no processing is required.

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