The practice of braising mutton: wash a proper amount of lamb chops, soak them in bloodletting water, put them in a pot with cold water, blanch them, and add cooking wine and ginger. After boiling, continue to cook for 7 to 8 minutes. Rinse the scalded lamb chops with water for use. Heat the wok directly without oil, put the lamb chops directly, stir-fry with dry water, and serve. Take it out of the pan and heat the oil to 50%. Add all spices except orange peel, garlic cloves and green onions and stir-fry until fragrant. Add the lamb chops again and stir-fry until they are fully mixed with the spices. Add cooking wine, thirteen spices, sugar, light soy sauce and stir fry. Add water and cover with lamb chops, garlic cloves and orange peel. Stew for 2 hours until the meat is soft.

Mutton is soft and rotten, fat but not greasy, especially suitable for winter consumption. Speaking of braised mutton, I have to say something similar to it-braised mutton. They are different dishes, and mutton is processed. Clean the surface of mutton with clear water, then soak it in a bowl filled with Chili water for 2 hours, then pour out the blood water and clean it. Put a proper amount of cold water into the pot, add mutton, soak the dried bamboo shoots in clear water until soft, rinse them, put them in the pot and cook for 15 minutes, then take them out and squeeze out the water for later use.

The practice of braised mutton is actually not complicated, but if it is to be authentic, it is best to find a catering training mechanism, because cooking seems to be ok, but it is not practical. Hand-rolled powder made of potatoes, stewed with onions, green garlic buds and red green peppers. Its color is Huang Liang, and its flavor is very strong, so it is a good thing to entertain guests. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the functions of invigorating qi, tonifying deficiency, warming middle and lower temperature, tonifying kidney, strengthening yang, promoting granulation and resisting cold. Eating habits vary from place to place.

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