Chinese Food
Braised mutton
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Cooking ingredients
Cooking Steps
Step1:Wash mutton. Soak for more than 30 minutes to remove blood. Cut scallion. Slice ginger and garlic. Cut carrot and radish into 2cm chunks.
Step2:Wash the mutton and control the dry water. Cut it into 2cm large pieces. Pour water into the pot. Add the mutton and 15 or so prickly ash. Boil in high heat. Remove the froth and cook for another minute. Remove the control dry water. Put the materials of the seasoning bag into the bag.
Step3:Heat the pan over medium heat. Pour in the oil. Stir fry the onion, ginger and garlic after the oil is hot to give the fragrance. Then put in the mutton. Stir fry to change the color.
Step4:Put the mutton aside. Add the Douchi hot sauce. Stir fry for several times to get the red oil. Stir well with the mutton. Then pour in the beer and water. Add the old soy sauce, raw soy sauce, sugar and seasoning bag. Change the heat to boil.
Step5:After boiling, simmer for about 50 minutes on a low heat. Add salt to taste. Add radish. Simmer for about 15 minutes on a medium heat until the soup thickens. Add some pepper to turn off the heat.
Cooking tips:* * * braised mutton can be selected from leg, waist and rib. ***In addition, radish, red dates and tangerine peel can also remove the smell. ***The amount of stewed black bean sauce and hot pepper can be slightly adjusted according to their own taste. ***The whole stewing process should be observed at any time. If the water consumption is dry, add some hot water in time to prevent the paste pot. There are skills in making delicious dishes.
