Salted mutton hot pot

Ingredients

Mutton, cooking wine, rock sugar, Laoganma spicy sauce, ginger, green onion, dried chili, tangerine peel, dried lotus root, figs Dried, red dates, garlic, pepper, bay leaves, cinnamon, star anise, grass fruit, fennel, dark soy sauce, oyster sauce, light soy sauce, salt

Method

1. Boil water , add scallions, ginger and cooking wine, add mutton pieces, blanch for a few minutes, remove the mutton and wash away the blood.

2. Add an appropriate amount of oil to the pot, add rock sugar, Laoganma spicy sauce, ginger, scallions, dried chilies, tangerine peel, garlic, pepper, bay leaves, cinnamon, star anise, grass fruit, and fennel Stir-fry over low heat until fragrant, add the blanched mutton and stir-fry for a few minutes, then spray in the cooking wine.

3. Add an appropriate amount of dark soy sauce, stir-fry evenly until it is coloured, then add an appropriate amount of light soy sauce, oyster sauce, dried lotus root, dried figs and red dates and continue to stir-fry evenly.

4. Add boiling water that covers all the materials at one time.

5. Bring to a boil over high heat, then reduce to medium to low heat and simmer for 1-2 hours until the meat is tender and the soup is fragrant. Add a little salt to taste.

Tips

1. It is best to choose fat and lean sheep meat with slightly bones. It is fat, tender and delicious, and has little odor.

2. You can mix various ingredients by yourself. Spices, red dates, etc. can partially remove the unique smell of mutton, so please add them as appropriate.

3. When stir-frying the mutton, spray cooking wine into it while it is hot. When the alcohol evaporates due to heat, it can take away some of the unique mutton smell. Dark soy sauce can only add flavor to the food when it is heated. Add a nice color, light soy sauce and oyster sauce are mainly used for seasoning.

4. When stewing meat, it is best to add enough water at one time. Do not add water halfway (if it is not possible, add boiling water), otherwise the taste will be greatly reduced.

5. It is best to put the seasoning salt last to prevent the meat from tightening and not to be stewed until it becomes mushy. Chili sauce, dark soy sauce, light soy sauce, oyster sauce, and salt all have a salty taste. Please pay attention to the amount to avoid being too salty.