Mutton Braised Tofu

Yanhe White Goat is a brand of Chinese goats. It is famous for its delicate meat and soft and moderate skin. Its products are exported to Southeast Asia, coastal areas and other places, and demand exceeds supply. It is an export Products exempted from inspection, Tujia residents are also unique in eating mutton. As soon as mid-autumn arrives, the sheep all grow fat and strong. If you enter a Tujia village, the Tujia people, full of joy of harvest and hospitable, will kill sheep, push tofu, and entertain guests from afar with Tujia corn wine. The best dish among these etiquettes is braised mutton and tofu.

The method of braised mutton tofu is: the first choice is to slaughter a fat goat, boil water to remove the wool, use a red-hot iron to brown the skin, remove the internal organs by dissection, wash with warm water and cut into small pieces of about 4 cm. piece. Cut the mutton oil into pieces and put it in a pot. After heating it up to refine the oil, pour the oil into the prepared chili noodles, salt and pepper powder while it is still hot. Stir in the bowl and set aside. Boil the water at a ratio of 5:1 and add the mutton. After the soup is boiled, beat it several times to remove the foam. Add the appropriate amount of corn wine, garlic, ginger, sannai, tangerine peel, star anise, pepper, and ginger seeds, and then use clean Bricks or tiles are heated red in the heart of the stove and placed in the soup pot. When the broth encounters this extreme heat, the broth instantly rolls, making a roaring sound, and hot air rises from the pot. After the bricks or tiles gradually cool down and the pot returns to calm, pick out the bricks or tiles and throw them away. This will remove the odor. Simmer over slow fire for two hours until cooked. Grind the tofu with spring water, make brine with sour soup, and cut the unpeeled tofu into 5 centimeters long, 3 centimeters wide, and 0.5 centimeters thick. Add appropriate amount of mutton oil chili. In the human meat pot, bring to a boil over high heat, then simmer over low heat for half an hour. Serve it in a large soup basin. Add salt, chopped green onion, and minced ginger. Add pepper powder, garlic, soy sauce, and paste of chili pepper. Add as you eat. Use a large bowl. A bowl of Baogu wine and mutton stewed with tofu. The guests and hosts chatted while eating. It was delicious, mellow and enjoyable.

This dish has a unique flavor, with red, white and green colors, complete in color, aroma and taste. The mutton is tender and crumbly, the tofu is as green as jade, the broth is smooth and fragrant, and it has the functions of tonifying the body and replenishing qi. It has the functions of nourishing yin, nourishing the lungs, and strengthening the spleen, and has always been welcomed by residents in Tucheng and rural areas. If time permits, boil the washed sheep head, liver, lungs, intestines, etc. in boiling water until they are thoroughly drained, and mix them with the mutton to make a unique whole sheep soup feast, which tastes even more wonderful.

(No pictures yet, welcome to provide.

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