Stewed mutton hot pot practice:

1, wash the mutton, blanch the past blood in boiling water;

2, put vegetable oil in the pot, put sugar to simmer sugar color put mutton fried to the top color, pour into the casserole;

3, add ginger, scallion, hot water, dark soy sauce, salt, wine, dry chili pepper;

seedpods, peppercorns, licorice, cinnamon, fennel, tangerine peel, sand

ren, cloves, hawthorn slices, jujubes, goji berries, into the casserole

Put a spoonful of Hou Hou sauce (no can not be put);

4, slow simmering for one to two hours, you can eat carrots, carrots, potatoes, gluten and so on.

The stewed mutton hot pot soup thick color heavy, crispy rotten not stink, winter consumption, not only can enjoy the fun of embracing the stove to get together, but also nourishing fitness, heat to avoid the effect of cold.

The stewed mutton hot pot is fat and not greasy, the soup is red and not spicy, the original flavor, pure aroma and not stink.

There are many things to be said about stewed mutton, such as the fire, accessories, ingredients, and eating methods, all of which have a point. Some old diners summarize the red stewed lamb is "on the mouth tendon, tendon and crispy, crispy and rotten, a mouth to eat to the cool". With a spoonful of fresh soup in the mouth, you feel relaxed and happy.

Red stewed mutton, tender meat, fresh flavor, mellow soup, inexpensive by all kinds of diners, soon became popular in the pasture. Red stewed mutton soon spread throughout the Central Plains, broke into Kyoto, became famous for a new Yu cuisine. In the most prosperous 1995, Xinxiang, Zhengzhou and other places even appeared "red stewed cooking smoke voluminous place, today's morning market without sheep" peculiar landscape.

The red stewed mutton is also popular in Beijing, but now with the hundreds of competing food industry, there is a little bit of the return of the idyllic. But the number of people who love it is by no means small. Winter is coming, I believe that the opportunity to do red stew businessmen again!

The practice of stewed mutton should also be "three speak": one speak meat, two speak material, three speak soup.

1. The so-called "speak meat" is very careful when choosing lamb. Selected lamb is the most nutritious parts of the whole sheep, such as sheep hind legs, sheep on the brain, three forks, etc.; at the same time, in order to ensure the tenderness of the sheep, the weight of the selected sheep are controlled in the 13-15 pounds; in addition, the source of the sheep should be selected soft meat Yudong sheep;

2. "Speaking of materials" is the In the processing of a variety of spices used in more than 30 kinds, its main ingredients are Chinese, herbs, spices, can effectively remove the stink, increase the flavor;

3. "Speaking of soup" is the use of large sheep main bone, knocking the main bone oil simmered in the warm fire, simmered soup taste fresh and delicious.