1: Put the mutton in cold water, boil it with strong fire, and add a large piece of flattened ginger when cooking. After boiling, skim the foam on it, and then pick up the mutton for further processing.
2. Start the oil pan, and the amount of oil depends on personal preference. When there is more oil, the meat will be more fragrant, and it is not easy to lose its flavor if it is not eaten at once, because there is a layer of oil on it.
3: When the oil is 80% hot, pour in the mutton and stir fry a few times, then add a lot of yellow wine to see how much mutton there is. I usually buy whole front leg roast mutton and add about half a bottle of yellow wine. How much wine to add to mutton is a secret skill.
4. Add soy sauce after adding wine for fragrance. Attention must be soy sauce, not soy sauce, or other unknown soy sauce. After adding black soy sauce, add soy sauce. Soy sauce is colored with sauce flavor, while soy sauce is salty.
5: After adding soy sauce, be sure to add sugar. Braised pork with more sugar is the key to delicious taste. But don't add too much, or it will spoil the whole pot of meat if it is too sweet.
6. At this time, you need to add the soup when you just cooked the mutton. How much to add is also according to our own preferences. I added a lot, because my son and I like to mix rice with juice.
7: At this time, cinnamon and clove should be added, and then spiced star anise should be added. Don't add too much clove and star anise, it will completely mask the taste of mutton itself. This is the most common cause of failure.
8: Cook slowly on a small fire, add a little monosodium glutamate at about the same time, and stew for a while on a small fire until the softness and hardness of the mutton satisfy you.
Tips:
1: It's best to cook this dish in a casserole, so that the mutton tastes the most fragrant and strong.
2: If you use green garlic strips to burn together, the taste will increase a garlic flavor.