Su Nite Sheep: Su Nite Sheep, also called Gobi Sheep, is one of the excellent local mutton sheep breeds in Inner Mongolia, and is famous for its tender meat and delicious taste. Su Nite mutton is tender and juicy, with no smell, thick and dense meat layer, high protein, low fat and high lean meat rate, which is suitable for making instant-boiled mutton. ...

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Wuzhumuqin sheep: Wuzhumuqin sheep is produced in Wuzhumuqin grassland in the east of Xilin Gol League in Inner Mongolia. It has the reputation of "the best sheep in the world" and has excellent meat quality. ...

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Kazakh sheep: Kazakh sheep are native to the northern foot of Tianshan Mountain and the southern foot of Altai Mountain. Its muscles are smooth and even in red. It's the broth after mutton is cooked. ...

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Altay sheep: Altay sheep is a specialty of Altay, Xinjiang Uygur Autonomous Region, with high meat and fat production performance, and the meat quality of Altay mutton is tender ... Step 1 Wash the mutton;

Step 2, put a large piece of mutton in cold water in the pot and boil it over high fire;

Step 3: Blood foam will come out after boiling, skim it, cook for about 3 minutes and take it out;

Step 4, wash off the residual floating foam on the meat with warm water and cut it into pieces with appropriate size;

Step 5: Put the cut mutton into a casserole, add ginger slices and compound seasonings for stewing, and add yellow wine and soy sauce. You can pour more rice wine. I poured half a bottle. It can also be changed into cooking wine, but I personally prefer to use yellow wine to make mutton;

Step 6: Add clear water, and the amount of water does not exceed the ingredients in the pot. If you want to stew for a long time, you can put more water. Add enough water at a time, and it is not advisable to add water when cooking;

Step 7, cover the casserole;

Step 8: put the casserole on the stove and boil it with big fire;

Step 9: After the fire boils, keep the fire for about 10 minute, and then simmer for about 35 minutes;

When the time for step 10 is up, open the lid and have a look. At this time, the mutton in the pot is already delicious.

Step 1 1 peeling white radish and cutting hob blocks;

Step 12 Put the chopped white radish into a casserole and boil it; Turn to low heat and cook for 5 minutes, then open the lid and season with appropriate amount of salt;

Step 13: open the casserole, collect the juice over high fire, and put some rock sugar in it, which can help collect the juice and improve the taste; Turn off the fire when you see that the soup in the casserole is getting less and less;

Step 14

A delicious stewed mutton with radish is served.

Step 15 This dish made with Kunbo casserole, the mutton is very tasty. Although it is soft and rotten, it is not as soft and rotten as a pressure cooker. It tastes good, and it is very enjoyable for a family, old and young. Moreover, this casserole has a large capacity, so it is no problem to add more ingredients. If there are many people at home during the Spring Festival, a large pot of stew will be enough to eat!

Method 2

raw-food material

Ingredients: 400g of mutton, 50g of white radish, 5g of garlic sprout 1 small piece, appropriate amount of aniseed and cinnamon.

Ingredients: 30g of cooking oil, 3 tsps of red oil, 3 tsps of soy sauce, 3 tsps of broth, 3 tsps of cooking wine1/,a little pepper, 3 tsps of bean paste, 2 tsps of refined salt and 2 tsps of monosodium glutamate1/.

Step 1 Wash mutton and cut into pieces, wash white radish, peel and cut into pieces, wash ginger and pat it loose, and wash garlic sprouts and cut into pieces.

Step 2: put oil in the pot, heat it, add ginger, aniseed, cinnamon, bean paste and mutton, stir-fry until fragrant, add cooking wine and broth, and heat it over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper and soy sauce and cook thoroughly until it tastes delicious. Add garlic sprouts and red oil and cook for a while.

Method 3

Ingredients and raw materials

Ingredients: mutton 500g, radish1000g, dried tangerine peel10g.

Ingredients: cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.

Step 1 Wash radish, peel and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces.

Step 2: Put mutton and dried tangerine peel into a pot and boil with strong fire, remove floating foam and cook with slow fire for half an hour.

Step 3: Add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate and put it in a bowl.