Braised mutton (Inner Mongolia)
The recipe introduces that mutton is soft and rotten, fresh and tender, tasty, hot and sour, delicious, nutritious and unique.
material
Material: mutton (thin) 1000g,
Seasoning: 25g scallion, 25g coriander, 10g white garlic 10g vinegar, 5g salt, 5g sesame oil, 5g butter, 65g ginger 15g soy sauce, 50g chili oil, 5g pepper, 3g monosodium glutamate, 3g star anise, 3g cinnamon and 3g pepper.
working methods
1. Select the sheep's kidney nest with flesh and blood, cut it into strips about 13 cm long and 2 cm wide, and wash it.
2. Add coriander powder, garlic powder, pepper, vinegar, soy sauce, monosodium glutamate, sesame oil, Chili oil, etc. Put it in a bowl to make flavored juice.
3. Put the pot on the fire, add enough water to the mutton strips, first boil them with strong fire, skim off the floating foam, take out the mutton pieces, wash them, pour off the water, replace them with appropriate amount of water, add the washed mutton, star anise, pepper, cinnamon, onion, ginger slices, wine and salt, boil them with strong fire, cover them, and stew them with low fire until the meat is cooked and rotten, then take them out.