Braised mutton in red wine recipe-Chinese Food-best chinese food recipes-cooking food

Braised mutton in red wine

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Cooking ingredients

Aussie boneless mutton leg:500g

red wine:300ml

onion:moderate amount

ginger:moderate amount

garlic:moderate amount

scallion:moderate amount

rosemary:moderate amount

ground black pepper now:moderate amount

salt:moderate amount

lemon:moderate amount

soy sauce:moderate amount

Cooking Steps

Step1:Chop onion, onion and ginger, mash garlic and set aside. Cut the binding rope of Australia's boneless mutton leg, cut the thick piece, and then change the knife into a piece. Marinate with a little salt and pepper for 15 minutes.

Step2:Put a little olive oil in the pan. Put the cut mutton in the pan and fry until the surface changes color, and then take out.

Step3:Heat the remaining oil in the pot again. Pour in ginger, garlic, onion, onion and stir fry. Add in ground black pepper, rosemary, red wine and soy sauce and cook slightly.

Step4:Add a small bowl of water. Use a hand-held mixer to thoroughly break all the materials in the pot into paste.

Step5:Pour in the fried mutton. Squeeze a little lemon juice. Cover and simmer for about 8 minutes. Heat to collect the juice.

Cooking tips:1. Fry the mutton first and then boil it. It can keep more juice and nutrition in the mutton. 2. It is OK to omit the step of adding water directly. But the color will not be beautiful after being pasted. 3. The last step of stewing is to make mutton taste better. 4. The Australian boneless leg mutton of good quality is used here. The taste is pure. If it's made of common mutton, it's recommended to blanch it before boiling it after slicing to remove the peculiar smell. There are skills in making delicious dishes.