Home-style cooking of braised mutton
Braised mutton is a traditional Chinese delicacy with a long history, especially the Hui flavor. The main ingredient is mutton, stewed with carrots. Mutton is warm in nature and suitable for winter consumption.
Recipe 1 for braised mutton
1. Thaw the mutton in the refrigerator, blanch it in water and take it out.
2. Put the mutton into the pot.
3. Put down the ginger, garlic, pepper, star anise, cinnamon, and red dates.
4. Pour in 500 grams of rice wine.
5. Bring to a boil over high heat.
6. Put down 2 spoons of rock sugar.
7. Add appropriate amount of dark soy sauce and fresh soy sauce, bring to a boil over high heat, and simmer over low heat for 80 minutes.
8. Add appropriate amount of salt and cook for 5 minutes.
9. Add some minced green garlic and stir well.
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Method 2 of braised mutton
Ingredients preparation
500 grams of mutton ribs. Ingredients: 20 grams of carrots, 50 grams of green garlic segments. Seasoning: 30 grams of soybean oil, 30 grams of white wine, 40 grams of Shaoxing wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger slices, and 4 star anise.
Production steps
1. Wash the lamb rib meat and cut it into 4 cm square pieces.
2. Put it into a pot, add an appropriate amount of water, add a little green onion slices, ginger slices, and white wine, bring to a boil, blanch the water for about 1 minute, then take it out and wash it in clean water.
3. Wash the carrots and cut into slices.
4. Heat the wok, pour in the soybean oil and heat it up, add the green onions and ginger slices and stir-fry until fragrant.
5. Simmer the mutton for 5 minutes, then add radish and soy sauce, stir-fry until it turns red.
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Recipe three for braised mutton
Ingredients preparation
Ingredients: 1500 grams of mutton
Ingredients : 500 grams of white radish
Seasoning: 75 grams of vegetable oil, 15 grams each of soy sauce, onion, and ginger, 4 grams of salt, 1 gram of MSG, 3 grams each of star anise, cinnamon, kaempferol, and cardamom, dried whole 5 grams of pepper, 20 grams of cooking wine, 50 grams of coriander, and 10 grams of sesame oil.
Production steps
1. Place a cast iron pot on a high fire and heat it red, with the mutton skin facing down, sear the remaining hair on the skin, scrape it in warm water, rinse it with blood, Drain the water, cut into 3 cm square pieces, blanch in a pot of boiling water, remove, wash and drain the water.
2. Wash and peel the radish, and cut into pieces the same size as the mutton; wash the star anise, cinnamon, kaempferia and cardamom, put them into a spice bag and tie it with a rope.
3. Place a clean pot on a high fire, add oil and heat it to 60% heat. Add onion and ginger and stir-fry until fragrant. Add mutton, cooking wine and soy sauce and stir-fry together. Add fresh soup and spice bag to the pot. Bring to a boil over high heat, then turn to low heat and cook until 60% mushy, skim off the foam, add radish and cook until crispy (complete shape), take out the spice bag, collect the thick soup over high heat, put on a plate, pour sesame oil and sprinkle Parsley and serve.
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