Chinese Food
Stewed mutton in winter
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It's a cold winter. Eat a pot of stewed mutton. It's warm. Happiness is just like this...
Cooking ingredients
Cooking Steps
Step1:Wash the mutto
Step2:Cut the mutton into large pieces of about 3cm
Step3:Soak the cut mutton in clear water for 2 hours. Change water for 23 times in the middle
Step4:Prepare other ingredients in the process of soaking mutton
Step5:Put cold water in the pot. Put the mutton in
Step6:Add cooking wine. Heat over medium heat
Step7:In the process of mutton flying, prepare a piece of gauze and wrap the dried cauliflower, lotus seed, soybean, onion, ginger, Ganoderma lucidum, lily, Yuzhu and cooked land into a material bag
Step8:After the mutton is boiled, boil for 35 minutes. Remove the blood from it
Step9:Turn over the flowers in hot water and scoop out the mutton with a leaky spoon
Step10:Put it in the basin for standby
Step11:Put the bag in the casserole
Step12:Put the mutton in the casserole
Step13:Pour water into the casserol
Step14:Turn to medium heat and simmer for about 70 minutes
Step15:In the process of stewing mutton, cut carrots and yams into large pieces with hobs
Step16:After stewing mutton, add yam
Step17:Add carrots
Step18:Add fungus and salt. Stew for 1520 minutes until carrots and yams are ripe
Step19:Before eating, sprinkle the end of cilantro in the bowl.
Step20:Cold winter. A bowl of stewed mutton. Warm.
Cooking tips:1. The best choice for stewed mutton is lamb leg. It's easy to be cooked and rotten, and there's less grease; 2. When mutton flies, it's necessary to put it in cold water. Otherwise, it's very mutton. Wait for the pot to open. Take out the mutton at the flower turning place. In this way, there's no blood foam; 3. Salt must be added after the mutton is fully cooked. Otherwise, the meat is easy to age; 4. The color of soup comes from the cooked land and ganoderma. Don't add soy sauce, raw soy sauce and other seasonings. There are skills in making delicious dishes.
