Material: mutton1000g; Half a bowl of soy sauce, crystal sugar 10g, one ginger, one star anise, one cinnamon, five dried peppers, three fragrant leaves, 20g cooking wine, 5g onion, three jujubes, one bottle of beer and green garlic10g;

The practice of braised mutton: cut the goat mutton into small pieces, put them in a pot and soak them in cold water for about 1 hour;

2, blanching, adding water to the pot, adding Jiang Mo, boiling, adding mutton blanching, boiling over medium heat, then boiling over low heat for 2 minutes, taking out, rinsing and draining;

3. Put an appropriate amount of cooking oil in the pot, add rock sugar, let it melt in medium fire (slightly yellow), add ginger in low fire, and stir-fry a few onions;

4. Continue to add pepper, cinnamon, fragrant leaves, star anise and red dates, stir-fry for a few times, then add boiled mutton, slowly add half a bowl of cooking wine over high fire, continue to stir-fry over high fire, add about half a bowl of soy sauce, stir-fry and color, and add a bottle of beer and water until there are no ingredients;

5, cover the fire to boil, immediately change to a small fire, about an hour and a half; 6. Sprinkle green garlic before cooking;

Tang Shengju reminds you that adding beer can remove the smell of mutton well.

2. Replacing brown sugar with rock sugar is mainly due to the cold nature of rock sugar, which can weaken the heat of mutton;

3, add enough beer and water, add water halfway, the taste will be greatly reduced.