How to make mutton delicious

The main reason why people don’t like eating mutton is that mutton has a fishy smell that they cannot accept. But for people who like eating mutton, mutton has an irresistible magic for them. Especially during the winter solstice, eating mutton seems to have become a traditional custom in various regions. Because the winter solstice is the coldest day of the year, eating mutton can effectively keep warm and prevent wind. When cooking mutton, how should we cook it so that the mutton can bring out its delicious taste?

Lamb stew recipe

1. White radish stewed with mutton

Ingredients: 250g mutton, 150g white radish, 1 tsp 5g wolfberry, 1 aniseed, 2 scallions, 2 slices of fresh ginger, 2 tsp 10ml cooking wine, 1 tsp 5g salt, 1/2 tsp 3g pepper, 1 tsp 5ml oil.

practice:

1. Wash the mutton and cut it into 5cm pieces; wash the white radish and cut it into 5cm dice and set aside.

2. Put the mutton pieces into boiling water and blanch them for a while to remove the blood foam, then take them out and rinse them with running water.

3. Heat the oil in a casserole over medium heat, add scallion segments, fresh ginger slices and star anise, stir-fry until fragrant, add the blanched mutton cubes, add cooking wine and stir-fry evenly, pour in an appropriate amount of water and bring to a boil, then turn to low heat, cover and cook until the mutton is 70% cooked.

4. Add white radish cubes, wolfberry, salt and pepper, mix well, and continue cooking until the mutton and white radish are soft and cooked.

2. Carrot stewed with lamb

Ingredients: one carrot, 900 grams of mutton, 3500 milliliters of water, cooking wine, chopped green onions, sliced ​​ginger, appropriate amount of salt, 1 teaspoon of sesame oil, appropriate amount of white pepper powder, and a peppercorn packet.

practice:

1. Wash and drain the carrots and mutton, then cut them into pieces for later use.

2. Blanch the mutton in boiling water, then remove and drain.

3. Heat up a pan, add appropriate amount of salad oil, and stir-fry the mutton over high heat until it turns white.

4. Add water and other seasonings (except sesame oil, white pepper and salt) into the pot and bring to a boil over high heat (I used a casserole instead). Reduce heat and simmer for about 1 hour.

5. Add carrots and continue stewing for half an hour. Season with salt, white pepper and sesame oil.

6. If you like to eat coriander and onions, add coriander and chopped onions when eating. If you don’t like it, you don’t have to put it.

3. Stewed Lamb

Ingredients: 500 grams of mutton, 25 grams of green onion, a little radish, 25 grams of coriander, MSG, salt, ginger, vinegar, pepper powder, and 5 grams of sesame oil.

practice:

1. Chop the mutton into 2.5 cm square pieces and break them with a knife. Cut some of the green onions into strips and cut others. Cut the radish into two halves.

2. Boil the mutton in boiling water to remove the blood, pour it into a ceramic basin, add ginger, scallion, radish, and boiling water (limited to covering the mutton), then place it on a small iron rack in the pot, add appropriate amount of water in the pot (the lower part of the basin should be in the water), cover the pot tightly, and cook until the meat is tender, then skim off the floating oil, remove the scallion, ginger, and radish, and add scallion shreds, coriander, vinegar, pepper, sesame oil, MSG, salt and other seasonings when eating.

4. Mushroom stewed with lamb

Ingredients: 500 grams of mutton (fat and lean), 250 grams of fresh shiitake mushrooms, 150 grams of straw mushrooms, 50 grams of peppers (red, pointed, dry), 4 grams of soy sauce, 4 grams of salt, 5 grams of MSG, 3 grams of green onions, 3 grams of ginger, 2 grams of pepper, 10 grams of cooking wine, and 25 grams of vegetable oil.

practice:

1. Chop the mutton into small cubes, soak them in a basin of cold water for 12 hours, then blanch them in a pot of boiling water and take them out.

2. Remove the stems of the fresh mushrooms and cut them in half with a slanting knife.

3. Cut the green onion into sections and the ginger into slices.

4. Remove the hard roots of the straw mushrooms, wash them, and cut them in half along the length.

5. Remove the stems and seeds of the pointed peppers and cut into sections with a slanting knife.

6. Place the pot on high heat, add vegetable oil and heat it to 70% hot, add the lamb cubes and stir-fry, then add the scallion and ginger slices and stir-fry, then add 500 grams of broth and simmer for 50 minutes, then add the shiitake mushrooms and straw mushrooms and simmer for 10 minutes.

7. Add soy sauce, pepper, salt, cooking wine, MSG, put in the chili segments, and simmer for a while.