Xinjiang Lamb Stew

As someone who has been spoiled since childhood, you definitely can’t cook by yourself. When you grow up and go out, you also want to cook a dish by yourself. Although there are so many recipes, the steps and methods are so short that you can’t make them well no matter how hard you try. Don’t give up, because today I will introduce to you the method of Xinjiang braised lamb.

1.1 Put the mutton into the pressure cooker and add enough water at one time. My father uses a pressure cooker mainly because it is big enough. During the stewing process, the pressure function of the pressure cooker is not used. The lid is just lightly closed. If you have a big enough soup pot at home, I think it can replace the pressure cooker

2.2 Wash the processed mutton with clean water

3.1 Keep cooking over low heat for a while and then add the peppercorns, dried chili skins and ginger slices at once. Sichuan peppercorns and ginger are essential, but the amount of dried chili skin can be increased or decreased according to personal preference. Even though I put so much in, I still didn't feel the spiciness when I drank the soup and ate the meat. If you can't eat spicy food, just skip it.

4.2 After boiling over high heat, start to remove the blood foam and impurities on the surface of the soup. This is the most critical step, and it’s why I love this mutton soup the most.

5. Cover the pot and simmer for about an hour, adding salt once in the middle.

6. Prepare two onions at the same time

7. Cut it up as you like and set aside

8. After one hour, use chopsticks to insert into the meat to test whether the meat can be penetrated. If it can, it is ready to be removed from the pot. Generally, it will take about an hour and a few minutes to cook, and it should not be overcooked. It is best if the meat is not too hard, but you can hear a slight crunching sound when you bite it. Only this kind of meat is worth eating. Add the chopped onions and bring the soup to a boil over high heat for one minute. Turn off the heat. Mutton soup is ready

After reading the editor’s introduction, are you drooling? This Xinjiang braised lamb dish is delicious and tasty. If you want to eat it, go and try it yourself. You will definitely succeed.