Accessories: 50 grams of kimchi, 25 grams of green garlic, 25 grams of pepper (red tip) and 20 grams of starch (broad bean).

Seasoning: coriander 30g, shallot 15g, ginger 15g, pepper 10g (red, sharp and dried), yellow wine 30g, soy sauce 30g, salt 1g, sesame oil 2g, monosodium glutamate 2g and lard 50g (refined).

Characteristics of hot and sour braised mutton;

The soup is thick and the meat is soft and rotten, which is delicious.

Teach you how to cook hot and sour braised mutton. How to make hot and sour braised mutton delicious? 1. Wash fresh mutton, remove coarse bones and fluff, soak in cold water and scrape clean;

2. Boil the mutton in a cold water pot for about 20 minutes, remove the fishy smell, take it out, and chop it into 3 cm square pieces;

3. Wash pickles and green garlic and cut into fine powder;

4. Wash the red pepper, remove the pedicels and seeds, and cut into fine powder;

5. Put the wok on high fire, add cooked lard, heat it to 80%, stir-fry the mutton pieces, cook the yellow wine, add soy sauce and refined salt, and stir-fry for 2 minutes;

6. Take a 1 large pottery bowl, use a bamboo grate as the bottom, and put the fried mutton slices neatly on the grate, with the skin facing down;

7. Add onion knots, ginger slices and dried red peppers, add 500 ml of mutton soup, boil over high fire and simmer over low fire;

8. After leaving the fire, remove the onion, ginger slices and dried red peppers and turn them over in a porcelain plate;

9. Put the wok on a big fire, add cooked lard, heat it to 80%, add pickles and red peppers, stir fry, and then pour the original soup into a big tile bowl to burn;

10. After boiling, add green garlic, thicken with wet starch, add monosodium glutamate and sesame oil, and pour it on the mutton block;

1 1. Decorate this dish with washed coriander.

Tips for making hot and sour braised mutton;

Put a little oil in the pot, add sugar and stir-fry until red, then add water and cook until brown, so that the mutton can be burnt and the dish will be rosy.