Seasoning: sweet noodle sauce 500 grams of sugar 100 grams of white soy sauce 500 grams of salt 40 grams of green onion 50 grams of ginger 50 grams of each appropriate amount
Mutton congee practice:
1. Soak the mutton in water for 2 hours first, to remove all the blood, put into a pot, add 15 kg of water, boil, and then put the mutton Remove, remove the bones while hot, and put it on a cooked cutting board to cool.
2. green onions, ginger clean, are cut into fine powder. White soy sauce cooked, another Guangdong sauce, sweet flour sauce, sugar and 750 grams of water and stir, with a strainer to remove the block impurities, boiled into a sweet sauce.
3. round-grained rice pick impurities amalgamated, drained. Use a strainer to remove impurities and foam in the mutton soup, leaving the original soup, then add the right amount of water, the round-grained rice into the boil with a high fire, and then switch to a small fire simmering, until the rice soup is thick and tough, the rice bloom, that is, into the mutton porridge.
4. Cooked mutton sliced plate, another small dish with sweet sauce as a condiment. Mutton porridge into the bowl, sprinkled with chopped green onion, ginger, salt, burned white soy sauce is complete.
For more information on lamb porridge, see Mint.com Food Library/shiwu/yangrouzhou
.