Composition:

Mutton or lamb chop, bean paste (or general hot sauce), soy sauce, cooking wine (yellow wine), pepper, aniseed, clove, nutmeg, tsaoko and the like, plus some ingredients such as angelica, red dates, medlar, cumin and ginger onion.

Exercise:

1, mutton itself stinks. The first step is to wash it with clean water. Cut the mutton into pieces, soak it in water for about one to two minutes, and soak it in bloodletting water to remove the odor.

2. Cut the onion, ginger and other condiments into sections, cut the hawthorn open and remove the core, wrap the stew in gauze and tie it into small bags, not too much, depending on the amount of mutton. Too much, but the mutton doesn't feel fresh.

3. Now start to blanch, put the mutton in cold water, boil it over high fire, remove the blood foam, put some pepper and ginger onion, remove the mutton after the soup is clear, and then rinse it with hot water.

4. Heat the wok, add the right amount of oil, the oil temperature is about 60% hot, add the onion and ginger to stir-fry the fragrance, and then add the bean paste to stir-fry the red oil. Add mutton, stir-fry, add soy sauce, and stir-fry rice wine until the color is the highest.

5. After stir-frying, pour the meat and soup in the pot into the casserole.

6, add water, not mutton, put the seasoning bag. Bring the fire to a boil, skim off the foam and add a little salt. Hawthorn, red dates, medlar, cumin, etc. Cover the pot and stew for about half an hour.

skill

1, the secret of braised mutton is braised, and the last 20 minutes are very important.

2, some people do not use cumin to make braised mutton. In fact, cumin and mutton are the best match, and it was very tasty at that time!

3, it is best to put the ingredients of octagonal cinnamon and octagonal directly, instead of spiced powder, which will be more delicious.