Materials:
-Mutton1000g
-Onions in moderation
-Appropriate amount of ginger
-The right amount of garlic
-Appropriate amount of green garlic leaves
-Pepper
-Right amount of fennel
-Right amount of cinnamon
-Appropriate amount of fragrant leaves
-Appropriate amount of cooking wine
-Take a proper amount of soy sauce
-Light soy sauce
-Appropriate amount of chicken essence
-Salt content
-The right amount of water
Exercise:
1. Wash the mutton, cut it into 3cm square pieces, blanch it with boiling water, remove the blood foam and take it out for later use.
2. Chop the onion, ginger and garlic, and chop the green garlic leaves for later use.
3. Add the right amount of oil to the pot, heat it, add the onion, ginger and minced garlic and stir-fry for fragrance.
4. Stir-fry the blanched mutton pieces, add appropriate amount of pepper, aniseed, cinnamon and fragrant leaves, and stir evenly.
5. Add appropriate amount of cooking wine, soy sauce and soy sauce, and mix well.
6. Add the right amount of water, and the mutton will not be eaten. After the fire boils, turn to low heat and stew for about 2 hours until the mutton is completely crisp and delicious.
7. Add the right amount of salt and chicken essence to taste and stir well.
8. Finally, add the green garlic leaves, cover the pot and simmer for one minute, then open the lid and take out the pot.
Cooked Dongyang mutton has good color and flavor, crisp meat and delicious taste. This dish can be eaten with rice or alone.