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What's the difference between braised mutton and stewed mutton? Which is better?
The practice of braised mutton:

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Seasoning: 40g of vegetable oil, 3g of salt, 3g of soy sauce, 5g of onion, 3g of ginger, 5g of garlic (white skin), 3g of pepper, 20g of starch (peas), 3g of monosodium glutamate and 5g of sesame oil.

Braised mutton (2) features: fresh and tender meat, rich flavor. Braised mutton (2): 1. Take a spoonful, add oil and heat it, put onion, ginger and garlic into the pot, add mutton slices and stir fry. When the mutton slices are white, add soy sauce, salt and appropriate amount of soup to boil, skim off the froth and cover.

2. Simmer on low heat, add monosodium glutamate and sesame oil when the soup is thick, take out the spoon and put it on the plate.

The practice of mutton stew:

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Seasoning: 5g of ginger, 2g of star anise, 2g of pepper, 2g of fennel seeds, 3g of onion10g, 3g of sugar color, and 0g of coriander10g.

Features of stewed mutton: the mutton is fresh and tender, and the soup is delicious. The practice of mutton stew:

1. Cut the meat into pieces 1.5 cm square, rinse with boiling water, clear the soup, put the meat, and add sugar and green onions;

2. Put ginger, aniseed, pepper, fennel, etc. Put it in a bag and seal it, put it in the soup, simmer for half an hour, turn it over, and add coriander and shredded onion when cooked.

In fact, the materials are similar. Only the latter is a little more troublesome. According to personal preference,