Chinese Food
Braised mutton is not mutton but nourishing. The chef has a unique skill.
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Mutton is a good food for nourishing in winter. It can not only protect the wind and cold, but also nourish the body. Braised mutton is a special household practice in Jiangsu and Zhejiang Province. Goats raised in the south of Jiangsu Province are selected. The smell of mutton is not heavy. ADEE, a chef who is good at Huaiyang cuisine, has several tricks, For example, mutton should be first fried with oil and then washed with boiling water, so as to better remove the smell of mutton; the last green garlic leaves are essential. If fried with a little oil, it can better stimulate the fragrance; when stewed, it can also add some dangshen. In addition to the medicinal tonic effect, it can also properly remove the smell of mutton; during the stew, it can add sugar and red dates, which can improve the color and increase the taste level. The mutton thus cooked is bright, salty, sweet and thick The tulip is thick. Delicacy is delicacy delicacy delicacy. Welcome to the official WeChat official account - the official micro-blog food table foodvideo, which is convenient for you to ask gourmet. I wish you all a good meal and a good life.
Cooking ingredients
Cooking Steps
Step1:Remove the bone from the cleaned leg and cut it into piece
Step2:Start the oil pan, stir fry the mutton, and wash it with boiling water. It's easier to remove the smell of mutton
Step3:In another oil pan, stir fry ginger, scallion, garlic and scallion. Add mutton, stir fry. Pour in some cooking wine. Add soy sauce and salt to taste. Pour in a little warm water. Then add sugar and ice to taste
Step4:Then stir fry the dangshen, a little red dates, star anise, cinnamon, fragrant leaves and dried peppers evenly. Transfer them into a casserole. After boiling, pick out the ginger slices, green onion knots and other spices. Put in the radish pieces, cover the lid of the casserole, and turn the heat to simmer for two hours
Step5:At last, turn the fire to collect the juice a little bit. It can be thickened. You can also fry a small handful of green garlic leaves. Put them into the mutton pot. It will increase the flavor.
Cooking tips:To make this dish, you need to choose the hind leg part. Most of it is lean meat. Only bring a little fat meat below. The mutton cooked tastes better. It's best to choose the goats raised in the south of Jiangsu Province. The smell of mutton is not too heavy. There are skills in making delicious dishes.
