Mutton stew needs to be seasoned with onion, ginger, garlic, yellow wine, star anise, pepper, tsaoko, fragrant leaves and dried tangerine peel. , can be used for freshness, salt, pepper, soy sauce, chicken essence, aged vinegar, sugar, soy sauce, oil consumption and so on. Used for seasoning, as well as hawthorn, orange peel, sugar cane, mung bean and red dates. Pay attention to the salt when stewing mutton. If the salt is put early, the flavor of mutton soup will be reduced, and the meat quality of mutton may become tight and the taste is not good.

Introduction of stewed mutton

Mutton stew is a home-cooked stew with fat mutton as the main ingredient, which is mainly a delicacy in northwest China, especially in Shaanxi-Gansu-Ningxia region, with northern Shaanxi being the most famous. In the cold winter, a bowl of hot mutton soup not only makes the whole person comfortable, but also slowly warms up the cold body.

Compared with other places, the stewed mutton in Ningwu, Shanxi has a unique flavor. The method is as follows: chop the mutton into three pieces, blanch it thoroughly in a boiling water pot, take it out and put it in a cold water pot, then cut the washed carrot into pieces, put it in a mutton pot, add soy sauce, salt, onion, ginger slices, fennel and pepper, then heat the pot on high fire and stew it in warm water until cooked.

Pay attention when stewing mutton: don't pour out the water after the mutton is scalded. Skim off the foam and you'll get clean soup. This soup is full of the essence of mutton cooking. Add a little water before adding mutton. The most taboo of mutton stew is to add water in the middle of mutton stew.