Chinese Food
Mutton stew
(205441 views)
The dinner is very light. Black rice porridge, job's tears porridge, small grains porridge, plus two or three kinds of stir fry. On that day, the mutton stew pot specially stewed a pot of white rice. Ha ha. The result was as expected. Dish, rice, meat. Three lights.
Cooking ingredients
Cooking Steps
Step1:Put the leg meat into a large basin. Soak in water for more than 2 hours. During this time, pour out the blood water and replace it with wate
Step2:Sit in the pot with water. Put the ginger and pepper into the pan. Put the soaked mutton into the pan and boil it. Pour 1 tbsp of cooking wine into the pan after the water is boiled. After the bloody froth is boiled, remove the meat. Wash it with warm water and control the water for standby
Step3:Material preparation - ginger washing and cutting into pieces. Green onion and garlic washing and slicing into sections. Garlic peeling and standby; carrot peeling and cutting into hob pieces. Potato cleaning and peeling and cutting into pieces. Onion slicing. Spices (star anise, cinnamon, Xiangye, fennel, Baiqi, Liangjiang, baikou, Caocao, prickly ash, dry red pepper, etc.) warm water washing and water control standby
Step4:Heat the pot and add oil. When the oil is warm, stir the ginger, scallion, garlic and spices to make them fragrant
Step5:Pour the mutton into the pan and stir fry. Stir fry until the meat is skin and contract. Dissolve 1 tablespoons of cooking wine when it is yellow and focus. Stir fry the wine and then add the soy sauce to the soy sauce
Step6:Add plenty of boiling water. Throw in some ice sugar. Bring to a boil over high heat, turn to medium low heat, cover and simmer until soft (about 1 hour
Step7:Start a pot. Heat the pot and pour in a little oil. Stir the carrots and potatoes in turn. Fry the onion slices in the pot until fragrant
Step8:Add the stewed mutton into the pot. Filter the sauce of the stewed mutton and pour it into the pot. Add some salt. Simmer over medium heat until the turnip and potato are soft (about 1520 minutes). Turn the heat to thicken the soup.
Cooking tips:Four moves make a pot of mutton taste delicious. 1. Soak. Before cooking, the mutton should be soaked in water for a long time to replace the bloody water in the meat and play a good role in deodorizing and deodorizing. 2. Boil. Put the soaked mutton into ginger and pepper water for cooking. It can boil the bloody froth in the meat. It has a good effect of removing the smell of mutton. 3. Stir fry and stew. Before stewing, stir fry mutton and spices together in the pot to maximize the delicious taste of mutton. And stir fry first to make the meat shrinks and the skin is burnt. It is good for stewing the meat for a long time without rotten. The meat taste is more mellow. 4. Ingredients. Carrot, potato and onion are my favorite ingredients for stewing mutton. The carrot is clear and sweet. The potato has a very good freshness raising effect and can make the soup thick. The onion has a significant effect of removing the smell of the mutton. Stir fry the three ingredients first. Then put them into the pot and stew them together with the mutton. Not only makes a pot of mutton beautiful
