Chinese Food
Mutton
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The first choice for mutton in winter. The difference between goat and sheep is that goat is smaller and sheep is bigger. Sheep eat grass, exercise less, meat quality and taste are not as good as goats. It's the same as a domestic pig and a feed pig. This time I bought a goat with skin. Because the price of transportation and peddler is different in every place. What I bought here is 30 yuan and 1 jin. He made me some ingredients. 68 yuan together. The so-called sheep into the tiger. I think after I have finished this dish, the sheep will come into my mouth. Let me introduce the following steps in detail.
Cooking ingredients
Cooking Steps
Step1:The fresh mutton is ruddy in color, and it should not have too much water. If it has too much water, it must be fake. Prepare the materials on the map first.
Step2:Cut two slices of ginger and put them in cold water. Low heat.
Step3:Pat the ginger and cut the radish.
Step4:Stir it with a spoon. It's time to change the water when there's just a little red blood stain. In order to remove the taste of mutton. Then copy the water twice.
Step5:After changing the water, you can increase the fire a little bit.
Step6:At this time, a lot of blood has come up. Let's scoop it out and clean it.
Step7:Increase the fire. Release the blood completely. Usually ten minutes. It can be fished out.
Step8:Take it out. Don't add cold water to wash it. Because mutton is smelling like food. Wait 15 minutes.
Step9:Start the oil pan. Use a small amount of oil. Lower the ginger.
Step10:Pour in the cool mutton and stir fry. Stir fry over medium heat. Add some oil properly.
Step11:Stir fry until the skin is slightly dry and yellow.
Step12:Push the mutton aside and put in the pepper and cinnamon. It's hot and fragrant.
Step13:Pour the prepared ingredients together. Walnut, red date pepper, garlic. The ingredients can make the mutton more fragrant. Then it can also remove the taste of food.
Step14:Keep the medium heat and continue to stir fry. At this time, you should first serve the old soy sauce and then serve the new soy sauce.
Step15:Salt. Sugar. Half in proportion.
Step16:Add cooking wine or white wine.
Step17:Add the radish.
Step18:It's OK to add drinking water. Generally, it's OK without food.
Step19:Bring it to a boil. At this time, there will be a lot of white bubbles on it. The reason for this bubble is that there are sugar, oil, salt, soy sauce and raw soy sauce. It's not blood. Don't take it out.
Step20:Just boil it in the pan. Put it in the pressure cooker. Preheat the bottom of the pot for five minutes and turn it into a big fire. Wait for the cauldron on the pressure cooker to blow gas and change to medium heat. Simmer for 35 to 40 minutes.
Step21:Pour cold water on the pressure cooker to cool it. Open the lid and take out. Pass by again. Heat to collect juice. Thicken with oil and then start cooking.
Step22:Finished product.
Step23:It's worth it. It's delicious to wait for. Just a plate of photos.
Cooking tips:This dish should not have too much oil. The fleshy fiber skin contains fat. Under the condition of pressure cooker, it will exude oil. It should not have too much oil. Fire is also very important. The next thing is the waiting time. ☺☺ There are skills in making delicious dishes.
