Chinese Food
Stewed mutton in Xinjiang
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Xinjiang people are very good at eating sheep. It's a small thin skin bun shop. It's only for meat filling. It sells 4 or 5 sheep every day. Every restaurant has mutton dishes. When I was a child, my mother stewed a pot of mutton. I always can't walk. Now, the parents are all three high people. The table is full of white meat. Few of them can eat the stewed mutton made by their mother. In the cold winter, stew a pot of hot mutton for yourself. It's fragrant and warm. Because it's a home-made dish. The food is inferior to the restaurant, but the taste is better than the restaurant.
Cooking ingredients
Cooking Steps
Step1:Chop the leg of mutton. Wash it in cold water. I bought two leg of mutton. Remove the meat and prepare for the next meal. So most of the bones I saw were bone
Step2:Put cold water and meat in the pot. The water is about 5cm over the meat. Those who like to drink soup can add more water. Boil in hot water. Remember, it's better not to cover the pot. When heated in this way, the mutton will evaporate with the heat.
Step3:When the pot is boiling, you can prepare materials. Beat the ginger to pieces. A few dried peppers (can be put but not put
Step4:Cut the green radish into pieces. It's easy for the white radish and carrot to rot, but the green radish can endure stewing
Step5:When the mutton pot is about to open, skim. At the same time, turn down the fire. If the fire is too big, the foam will soon boil away. I spent 20 minutes skimming. But I got a phone call in the middle. The soup is not very clear. After skimming the froth, pour the broth into the pressure cooker. Add pepper, ginger, salt and pepper. Set the tim
Step6:When it's done, let the air out and open the pot. Take out the chili.
Step7:Serve a bowl (I'll be the only one for dinner). Sprinkle with spicy vegetable foam. Match with the Nang in the pit of the Uygur Nang. It's delicious
Step8:The round one is Kazan Nang. It's baked with milk. It's a little paste of Uygur Nang. It's late today. The last one. But it's still fragrant
Step9:Let's have a closer look. Is that ok?
Cooking tips:Use cold water to cook meat. After boiling, skim the froth. Be patient to skim the froth. Then put the seasoning to cook. In addition, Xinjiang people don't put cooking wine in cooking meat, because the sheep here don't have much smell of mutton, and cooking meat rarely covers the pot cover. Mainland friends put cooking wine according to their own discretion. In fact, liquor has skills to make dishes better and delicious.
