Chinese Food
Stewed mutton pot
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Love mutton is the real gourmet. Our family is because the children love all kinds of mutton. From mutton kebabs to lamb chops to stewed mutton and mutton flour. There is nothing she doesn't love... Every year, we buy a sheep from Xinjiang by air. We stew it once in two or three weeks. The whole family is satisfied with it carefully. After eating a sheep, it's almost spring. Mutton is heavy or not. It has a lot to do with the variety. But it has been done for several years. Experience tells me that you can use cooking methods to achieve the flavor you want. I've tried this method of stewing Capricorn and goat. There are few herbs and spices of Capricorn produced in Inner Mongolia of Xinjiang. It highlights the original flavor of meat. Because there is almost no smell of mutton. The meat is very tender, so it can't be stewed for too long; Qianbei black goat must increase the proportion of spices and pepper to achieve the strong flavor of soup and no smell. The stewing time is much longer than that of Capricorn, because it usually has skin. This weight is suitable for four to six people.
Cooking ingredients
Cooking Steps
Step1:This stew is Xinjiang Capricorn. As shown in the picture, there are mutton chops with mutton neck and leg. After thawing, cut them into pieces as you like. The stew is not too fastidious for soup. It doesn't matter if it's gluten and brain. It may have better effect. The oil with a little fat tastes thicker; the bones can bring out the level of the soup; the meat ensures the taste of the mouth and the soup. It doesn't need to be completely lean or select only one part of the meat. Tuhao is free.
Step2:When the stew is done, the moisture will evaporate. After the big fire is fired, skim the froth; add the flavor to the picture. If it is a goat, because the smell of the mutton is more important, increase the amount of spice flavor (octagonal Cinnamomum cassia, Angelica dahurica, Zanthoxylum bungeanum, etc.). If it is the sheep, reduce the amount of spice flavor, continue to keep the fire for 10 hours, and reduce the fire for 1.5 hours. To two hours. An hour or so open the lid and pick up the spices you can see with chopsticks to avoid the overweight of the medicine covering the meat flavor. The stew time depends on your preference. Eat the meat crispy or rotten and adjust by yourself.
Step3:Stew well as shown in the picture. Add a small amount of green onion before cooking. Season with salt.
Step4:Dip the paste pepper in water (not needed). The ingredients of instant boiled vegetables and tofu are delicious - garlic paste, chili noodles, refined salt, chicken essence, pepper noodles, scallion. After serving, spoon a small spoon of boiling soup and mix well.
Step5:Boil it in the pot. Eat meat in the soup first. Rinse green vegetables and mushrooms in the remaining soup, vermicelli and tofu.
Step6:Finis
Cooking tips:The method of medicinal diet and mutton soup - reduce the amount of bittern flavor. Increase the amount of pepper, Sargassum, dangshen and yam. You can throw one or two dates. Add water to the soup - if possible. Use a deeper pot. Add enough water at one time (at least one to one and a half times more water than mutton). If the pot is not that large, add water halfway. Be sure to add boiling water. How to add mutton in a pot of mutton soup? Generally speaking, it refers to mutton belly and mutton intestines. The cleaning method is like pig's internal organs. After washing, blanch with boiling water first, then pour out the water, don't do it. Restart the pot, boil with clear water, add ginger pieces and stew in the internal organs for 15 minutes. After setting, take out the shape, cool it and slice it and stew together with mutton. You can stew together at the beginning, or you can stew mutton for half a time before adding mutton offal. The difference is that mutton offal is soft and rotten Only degree; mutton offal smell is heavy. It must be pretreated before entering the pot. There are skills in making delicious dishes.
