Mutton (leg or chop) depends on the number of people.

Garlic cloves

Appropriate amount of onion

Appropriate amount of ginger slices

Appropriate amount of dried pepper

Proper amount of pepper granules

Appropriate amount of chopped green onion

Appropriate amount of coriander powder

Proper amount of salt

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Step 1

After chopping the mutton, soak it in clear water for half an hour. The purpose is to remove some blood from the mutton. The mutton pieces should not be too small, and the volume of the mutton will shrink a lot after cooking.

Step 2

Put the mutton into the pot, add cold water directly, at least until the mutton is over 1 cm, and heat it over medium heat.

Step 3

During the heating waiting period, you can prepare the seasonings needed by cook the meat, such as garlic cloves, peppercorns, ginger slices, onion segments and dried peppers, which can be added according to your personal taste and the amount of mutton, without special restrictions.

Step 4

At this point, the mutton begins to be minced. Turn down the fire to avoid too much fire, disperse the foam, and gently scoop out the floating minced meat along the edge of the pot with a spoon.

Step 5

This process lasts for a long time, so be patient. Only when all the floating ends are cleaned, the soup will be clear.

Step 6

After all the floating powder is cleaned, you can put all the seasonings in step 3. It is best to box the pepper particles with seasonings to avoid affecting the taste.

Step 7

Cook the meat's time is about two to three hours, so be sure to stew the meat.

Step 8

In the meantime, you can prepare chopped green onion, chopped coriander, garlic slices and salt, and the usage will be mentioned later.

Step 9

The meat is cooked, let's talk about how to eat it now! Take the mutton out directly and put it into the plate. This is the boiled mutton in Xinjiang.

Step 10

Take a piece of mutton, sprinkle some salt, put a piece of garlic (garlic is the highlight, and it tastes very fragrant with garlic), and bite it down. It's so enjoyable.

Step 1 1

When the meat was almost eaten, I began to drink soup. The hot mutton soup was sprinkled with fresh chopped green onion and coriander, and some salt was added to soak the cake. The taste was definitely not lost in Shaanxi mutton paomo.

Step 12

The cake is made by myself, and the recipe can be found in my menu.

Tips

1, Xinjiang mutton, fresh and tender, has no smell, which is very suitable for stewing. If the smell of mutton is strong, it is recommended to braise in soy sauce and other heavy materials.

2, many people stew mutton with boiling water to remove the blood. My method, although it takes a long time, retains the most delicious part of mutton soup. I believe that for the sake of food, everyone will not bother!