This is a simple and delicious method in my hometown in Inner Mongolia, so the stewed mutton has no smell, and the meat is tender and delicious.

ingredients

3 kg of mutton

pepper

pepper

onion and ginger

salt

the practice of stewed mutton in Inner Mongolia

Cut the mutton into small pieces, clean it, boil it in cold water, and skim off the froth.

add pepper, onion ginger, pepper and a little light soy sauce, cover the lid and simmer slowly. When the mutton can be penetrated with chopsticks, add a proper amount of salt, and continue to simmer slowly until tender.

Tips

Chefs who like fat and thin can choose front legs, neck meat, front tendons, hind legs, waist and back abdomen, etc. Put more pepper to remove the smell, and put salt in the middle to cook it well.