2. Boil a pot of hot water, pour it on the sheep bones, and scald the dirty things on the mutton twice (at this time, the steam is full, making you feel like you are in the mutton restaurant).
3. Prepare cinnamon and onion ginger pepper, pour sheep bones into the pressure cooker, add onion ginger and seasoning, and pour two spoonfuls of soy sauce and a little vinegar.
4. Pour some cooking wine and pepper water (boiled pepper in hot water), cover the pot, and then stew on the fire.
5. Season with salt and sprinkle with coriander.
Cooking tips
1, note: mutton dividend soup and white soup. Some people like to eat the original flavor of mutton. The better, no soy sauce and so on. But our family seldom eats mutton, and we can't eat that taste. Only in this way can we get closer to the feeling of halogen.
2. Three things can be used to remove mutton: cooking wine, pepper water and aniseed.
Cuisine characteristics
One day, my father brought back two legs of lamb, saying that relatives in the village had just killed the sheep and wanted to give it to us. This is a great feeling. That night, my parents took off the meat slices from the leg of lamb and stewed the remaining bones with some meat. This is the first time I have eaten mutton with bones. It feels good, much better than I expected, and it smells like beef.
The copyright of stewed sheep bones belongs to the author, and no one may reprint or use all or any part of it without the written permission of the author. Print recipes
Delicious food is coming out.