Braised mutton leg in Zhejiang sauce

leg:2 ginger:1 block fruit:1 scallion:2 octagon:3 cinnamon:1 block crystal sugar:10g soy sauce:1 teaspoon delicious (raw sauce):2 tbsp salt:moderate amount cooking wine:2 tbsp tangerine peel:1 block pepper:a handful fennel:a handful https://cp1.douguo.com/upload/caiku/7/9/9/yuan_794e0559e87c763967dc19f80a23dff9.jpg

Braised mutton leg in Zhejiang sauce

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Braised mutton leg in Zhejiang sauce

I like travelling. I prefer delicious food. Every year, we will arrange a long journey. Every time we go to a place, we will feel the local customs and taste the most unique local food. Every time I meet a favorite dish of my family, I will gradually ponder and improve the local specialties to become delicious food on my own table. Today's braised mutton leg is based on the evolution of Jiaxing's characteristic braised mutton. Its color is ruddy, waxy but not scattered, and its taste is mellow. FAW Volkswagen leads the new life in the future. Looking forward to its keyless entry and start function. High tech application makes our life more convenient. -

Cooking Steps

  1. Step1:Chop the leg into large pieces. Soak it in water for two hours. Change the water in the middle.

  2. Step2:Boil a pot of boiling water. Put the leg of lamb into the boiling water. After blanching, drain the water.

  3. Step3:Prepare all the accessories - onion, ginger, star anise, cinnamon, coriander, tangerine peel, dried pepper, rock sugar, grass fruit, fennel and pepper.

  4. Step4:Put a little oil in the pot. Put the leg of lamb in the boiling water. Stir fry until the surface is slightly yellow.

  5. Step5:Put in all the accessories. Stir fry over high heat to make the fragrance.

  6. Step6:Pour two spoonfuls of cooking wine along the edge of the pot.

  7. Step7:Add enough water. The water is better than the leg.

  8. Step8:When the water boils, skim off the froth.

  9. Step9:Add cumin and pepper.

  10. Step10:Mix in the old soy sauce and the fresh in June. Turn the heat to simmer for more than an hour and a half.

  11. Step11:Put salt in half an hour before leaving the pot. Cook until the soup is full-bodied.

  12. Step12:Sprinkle with shallots.

  13. Step13:It's delicious.

  14. Step14:Grab the leg and eat it.

Cooking tips:1. The leg must be soaked in advance to remove the blood. 2. Blanching is also a step of further removing blood water. Therefore, it cannot be omitted. 3. The authentic Jiaxing braised mutton tastes very sweet. If you like it, the amount of crystal sugar should be increased appropriately. There are skills in making delicious dishes.

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Braised mutton leg in Zhejiang sauce recipes

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