Chinese Food
Stewed mutton
(102983 views)It's hard for a Qiao Fu to cook without rice. So this mutton must be the mutton of Northern Shaanxi and Inner Mongolia. The seasoning is only onion, ginger, garlic, salt, and the local pepper unique to northern Shaanxi and Inner Mongolia. It's original. A native of Northern Shaanxi, now living in Xi'an, found that too many people around did not eat mutton. The reason was hernia. They bought all kinds of washing and seasoning. The final result was unsatisfactory. They were afraid to leave their mouths. A word hernia. Besides Xinjiang roast mutton kebab and cumin slices, there is another way to eat it. It's suitable for all ages. Mutton is warm. It's especially good for nourishing in winter. In summer, mutton must be accompanied with fire-fighting fruits and vegetables. Remember to drink cold water while eating mutton. It's disgusting.
Cooking ingredients
Cooking Steps
Step1:Goats eat Capricorn. Sheep eat back meat. My hometown has brought me the Jiezi meat. It's just fat and thin. Take out the refrigerator and turn it into about 11.5 dice. Cut it all. Connect the water. Fire. Put the meat in the cold wate
Step2:Let the water boil over a small fire. Make foam with a spoon. Add the prepared white radish, green onion, ginger, garlic and pepper. The pepper can be wrapped with gauze and put in. Avoid impurities mixed into mutton soup
Step3:Simmer for 11.5 hours. Eat meat and drink soup. You can cook noodles for the rest. Tip - add water to the pot properly. Don't too much. Don't too little. More meat doesn't taste. Less will dry the pot.
Cooking tips:There are skills in making delicious dishes.
I need to study
Stewed mutton This is great
Last time I went to China to eat Stewed mutton, it was so delicious