Friends who like to eat mutton, come here, what other ways to make mutton?

There are many ways to prepare mutton, but I feel that the most important thing for a good piece of mutton is to preserve its own deliciousness, without too complicated steps, and not too many spices, otherwise it will overwhelm the aroma of mutton.

Next, I will highly recommend a simple and practical hand-caught lamb chop.

Wash the roasted lamb chops and soak them in water, then wash them with water and residue.

Take a large iron pot, pour a small amount of cold water and bring to a boil.

Add ginger slices and peppercorns, without other spices and condiments.

Put the soaked mutton into the pot, skim off the foam, then turn to low heat and simmer for 2-3 hours.

Because the mutton has been soaked in cold water in advance, the process of soaking in water can be omitted.

This can better preserve the aroma of the meat.

Next, prepare the sauce for the hand-caught lamb chops. Mix the minced garlic, ginger slices, chopped coriander, light soy sauce, black pepper, and red oil chili evenly.

After boiling, take it out, cut it with a knife, cut it in the middle of the ribs, and put it on the plate.

Then the cooked mutton tastes very good, and the taste is very loose, and it is delicious even without seasoning.

Although it doesn't have much spice, it doesn't taste greasy.

Add salt and coriander to the soup, and it becomes a bowl of rich and delicious mutton soup.

But remember, the hand-caught lamb chops must be eaten while they are hot, as the taste and taste will be greatly affected after they cool down.

Ingredients for stir-fried mutton with green onions: 300 grams of mutton, 100 grams of green onions, 25 grams of garlic, 15 mL of light soy sauce, 10 grams of tapioca starch, 2 grams of sugar, 10 mL of cooking wine, 3 mL of vinegar, 1 gram of salt, 20 mL of oil, and a small amount of lemon juice.

Method: Clean the mutton and slice it into slices.

Pour into a bowl, add light soy sauce, cooking wine, and tapioca starch to marinate.

Slice donut and stir-fry lamb liver with garlic.

The oil drum is boiling.

Swallow the lamb and quickly stir-fry.

Remove the set aside.

Leave oil in the bottom pan, add minced garlic and scallions and sauté until fragrant.

Put the mutton into the pot, add salt, sugar, lemon juice, and vinegar and stir-fry evenly, then remove from the pot.

Ingredients for braised mutton: 800 grams of lamb front legs, 20 grams of peppercorns, 1 spring onion, 10 grams of rock sugar, 4 cloves of garlic, 4 slices of ginger, 2 bay leaves, 1 piece of cinnamon, 2 star anise, and a spoonful of cooking wine.

1 spoon of Pixian bean paste, 1 spoon of light soy sauce, 1 green grass, 5 dried chili peppers, and 20 grams of yellow garlic.

Clean the lamb and cut it into pieces.

Kettle to boil water.

Put the mutton into the pot and cook for 5 minutes, remove and set aside.

Boil the oil, add onion, garlic and garlic and sauté until fragrant.

Add the mutton to the pan and fry for 10 minutes until the mutton is golden brown.

Stir Pixian bean paste, cooking wine, light soy sauce, and rock sugar until well combined.

Add water to the pot.

Put the bay leaves, star anise, cinnamon, amomum villosum and dried chili pepper into the pot, reduce to simmer and simmer for 1 hour.

After turning off the heat and roasting, add the garlic segments.

Summary: Mutton is available all over the country, and it is a special delicacy of many meat experts. But in terms of taste, it is especially delicious when it is raised on the grasslands of Xinjiang, Inner Mongolia, Ningxia and other places.