Chinese Food
Braised mutton
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Cooking ingredients
Cooking Steps
Step1:Wash the surface blood water of mutton with flowing water. Put it in a large basin. Soak it in water for half an hour. Change the water for two or three times during this period. After soaking the blood water of mutton, wash it and drain it for use.
Step2:Put water in the pot. Put the mutton in cold water. Over medium high heat, don't cover it. After boiling, simmer for another five minutes.
Step3:Take out the boiled mutton and wash it with flowing water. Drain.
Step4:Cut the green garlic into pieces and beat the ginger. Knot the green onion. Put the garlic, the fragrant leaves, the bulk, the cinnamon and the pepper into the tea bag bag (put them directly into the pot if there is no tea bag at home).
Step5:Heat a small amount of oil in the pot. Stir fry the chives, ginger and garlic.
Step6:Pour in the mutton and stir fry to make it fragran
Step7:Add plenty of water. No mutton.
Step8:Add two tablespoons of cooking wine.
Step9:Add two tablespoons of soy sauce. One tablespoon of raw soy sauce.
Step10:Spice bag in step
Step11:Put in a tablespoon of ice sugar. Cover the pot. Turn the heat to low. Simmer for about two hours until the mutton is completely crispy and tasty.
Step12:Open the lid and turn the heat to collect the thick soup. Add chicken essence and a little salt to make it taste good. Sprinkle with green garlic leaves. Cover the pot and simmer for a minute (so that the green garlic leaves are more fragrant). Open the lid and take out the pot.
Cooking tips:1. The function of prickly ash here is to remove the smell of mutton. Don't worry about the taste of pepper. In fact, the finished product doesn't taste pepper at all. You can choose the following materials and mutton cooked together to remove the smell of mutton - pepper, radish, sugarcane, hawthorn, tea... 2. When mutton is blanched, do not add a cover. Let the smell of mutton be emitted during the process of blanching. If the cover is put on, the smell of mutton will be stewed again. The meat with strong taste should be blanched without cover. 3. Add enough water at one time. Do not open the cover or add water in the middle. 4. Choose mutton. It is better to choose goat meat with skin. The mutton smell is less. The mutton of Lake mutton will be more important. Choose lamb chops or leg parts with skin. Mutton with skin is more nutritious. Choose mutton with light red color and elastic touch. Such mutton is fresh. There are skills in making delicious dishes.
