Method and ingredients of braised mutton

Many people choose to eat mutton in winter, which can have a certain warming effect. Mutton is also a warm tonic food. If consumed, it can nourish the body. However, more and more people prefer to eat braised mutton. This method will taste more flavorful. If you want to make it yourself, you must pay attention to the heat when cooking the mutton.

Material

600g mutton, 2 scallions, 5 slices of ginger, 10 cloves of garlic, 1 package of mutton stew, 1 tsp salt, 1 tbsp rice wine, 2 tsp oil

practice

1. Soak the marinade bag, 1500cc of water and rice wine together for 20 minutes and set aside. Wash and cut the green onions into long sections. Crush the garlic and set aside.

2. Wash the mutton and cut into pieces. Put scallion segments and ginger slices in a pot, add water and bring to a boil, then put in the mutton pieces, take out after blanching, soak in cold water to cool, then take out and drain for later use.

3. Heat the pan, pour in 2 teaspoons of oil, add the garlic and sauté until fragrant, then add the lamb cubes, salt, rice wine and the marinade from step 1. Bring to a boil, then simmer for about 1 hour and 30 minutes. You can test it with chopsticks, if they can penetrate the lamb, it is done.

Food Ingredients

2500 grams of mutton, 500 grams of white radish, 25 grams of small red dates, 250 grams of dried yellow paste, 75 grams of salt, 20 grams of aniseed powder, 50 grams of cooking wine, cinnamon, 5 grams of cloves, and 5 grams of amomum.

Recipe

1. Wash the mutton, soak it in a basin of cold water for about 4 hours, take it out and drain the water, put it in a pot, add water to cover the mutton, add white radish, bring to a boil over high heat, and remove it when the bleeding stops, and wash away the blood stains. By doing this, the fishy smell of the mutton will enter the white radish and water.

2. Cut the mutton into large pieces and place them crosswise in the pot. Put the pot on the fire, add water to cover the mutton, then add yellow sauce and salt, bring to a boil over high heat, skim off the foam, then add seasonings such as anise powder, cinnamon, cloves, amomum, cooking wine, small red dates, etc., and simmer over low heat for about 3 hours. During the cooking process, the soup noodles should always be kept slightly boiling, that is, the water temperature should be between 90-95℃. Someone should watch the pot and turn it over to prevent the bottom from getting sticky. Cook until the mutton is tender, remove from the pan, let cool, cut into pieces and slices, place on a plate and serve.

Main ingredients: 30 kg of mutton with skin (leg bones and fan bones removed).

Ingredients: 2 whole pieces of mutton fat (about 3000

grams), 500 grams of red dates.

Seasoning: 250g minced ginger, 1000g ginger cubes

1000 grams, chopped green garlic 250 grams, chopped chili 200 grams, 500 grams of white sugar, 15 grams of pepper powder, 10 grams of red yeast rice, 15 grams of fennel (wrapped in gauze), 1500 grams of cooking wine, 2000 grams of premium soy sauce, 250 grams of salt

gram. [1]

The specific steps are as follows:

1. Chop the mutton into several large pieces according to the parts (each piece weighs about 250 grams);

2. Take a large pot, place it on high heat, put the mutton in, scoop in clean water to cover it, boil it and skim off the foam, remove the mutton, and put the soup into another container for later use;

3. Put the mutton into a large pot, add ginger, red dates, cooking wine, soy sauce, sugar, salt, chili powder, red yeast rice and fennel, pour in the soup, stir a few times with a spatula to color it and season it evenly. Then spread the meat flat on the pot, cover it with mutton fat, put a bamboo grate on it, press it with water in a bowl, and seal it with a lid. After cooking over high heat, simmer over low heat for 2 hours. Remove the lid and skim off the foam on the surface of the soup, and pick out the red dates, ginger and fennel. Before eating, take out the meat layer by layer, remove the small bones of the mutton and place it on a plate. Pour the original soup on it and sprinkle with minced ginger, minced garlic or pepper according to the eater's preference.