How to make braised mutton: 1. Wash the mutton or mutton chops and blanch them with boiling water to remove the blood; 2. Put vegetable oil in the pot, add sugar to boil and stir-fry the mutton until it turns color, then pour it into a casserole; 3. Add ginger and green onions.

, hot water, dark soy sauce, salt, cooking wine, dried chili pepper; aniseed, Sichuan peppercorns, licorice, cinnamon, fennel, tangerine peel, amomum villosum, cloves, hawthorn slices, jujube, wolfberry, put in the casserole l, put a spoonful of Zhuhou

Sauce (you can omit it if you don’t have it); 4. Simmer slowly for one to two hours. You can add carrots, white radish, potatoes, gluten, etc. before eating.

Braised mutton hot pot soup is rich in color, crispy and not sour. When eaten in winter, you can not only enjoy the fun of gathering around the stove, but also nourish and keep fit, generate heat and ward off the cold.

The braised mutton hot pot is fat but not greasy, the soup is red but not spicy, the taste is original, the aroma is pure and not smelly.

Wow, what the editor said sounded a bit like an old Chinese medicine practitioner.

But it’s so delicious. Take a look at the tips - how steel is made, and you’ll know how saliva is produced!

There are a lot of things to pay attention to when making braised mutton, including heat, accessories, ingredients, and eating methods, all of which have something to say.

Some old diners concluded that the braised mutton is "savoury, chewy and crispy, crispy and chewy, and you can enjoy it in one bite".

Then I took a spoonful of the fresh soup and felt relaxed and happy.

Braised mutton is highly praised by diners from all walks of life for its tender meat, fresh flavor, mellow soup and low price, and it soon became popular in Makino.

Braised mutton quickly became popular throughout the Central Plains and broke into Kyoto, becoming a famous new Henan dish.

At its peak in 1995, Xinxiang, Zhengzhou and other places even had the strange sight of "there were no sheep in the morning market today where there was a lot of smoke from the red stewed cooking pots".

Braised mutton has also been very popular since it arrived in Beijing, but now as a hundred schools of thought contend in the catering industry, it has been somewhat reclusive in the countryside.

But the number of people who like it is by no means small.

Winter is coming, and I believe there is another opportunity for braised businesses!

The preparation of braised mutton also requires "three things": the first thing is the meat, the second thing is the ingredients, and the third thing is the soup.

1. The so-called "meat-conscious" means being very particular when choosing mutton.

The selected mutton is the most nutritious part of the whole sheep, such as the hind legs, upper brain, trident, etc.; at the same time, in order to ensure the freshness of the sheep, the weight of the selected sheep is controlled at 13-15 pounds; in addition,

The source of sheep should be Yudong sheep with soft meat; 2. "Specializing" means that there are more than 30 kinds of seasonings used in processing. The main ingredients are Chinese herbs and spices, which can effectively remove the smell of mutton.

, to increase the aroma; 3. "Jiaotang" is made by boiling large sheep bones and knocking bone oil over warm fire. The soup is fresh and delicious.

Cumin mutton features soft and tender texture, spicy and salty aroma, and strong cumin flavor.

Ingredients? 300g mutton, 15g cumin, 50g bamboo shoots, 1500g oil (approximately 75g consumption), 20g cooking wine, 1g salt, 15g sugar, 30g eggs, 7g MSG, 30g spicy paste

, 50 grams of water starch, 10 grams of sesame oil, a little each of soup and noodles.

Production process? 1. Put the mutton slices into a bowl, add eggs, starch, noodles, and mix well.

2. Pour a spoon into the oil. When the oil is cooked, add the meat slices and cut them open. Add the bamboo shoot slices and pour them out together.

Leave the oil in the original spoon, add spicy paste, salt, sugar, MSG, cooking wine, cumin, soup, pour in sliced ??meat and bamboo shoots, turn the spoon, add some gravy, drizzle with sesame oil, take out the spoon and serve.

? Braised mutton Features Mutton is rich in nutrients. As long as it is cooked properly, its smell can be removed and its deliciousness can be retained.

The vegetable soup has delicious meat, ruddy color and rich aroma. Ingredients: 500 grams of mutton rib meat.

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 process? Cutting: Wash the mutton rib meat and cut it into 4 cm square pieces.

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 for about 1 minute, then take it out and wash it in clean water.

Wash the carrots and cut into slices.

Cooking: Heat up the wok, pour in soybean oil and heat it up, add green onions and ginger slices and stir-fry until fragrant, then add mutton and stir-fry, then add Shaoxing wine and sugar and stir-fry for 1 minute. Characteristics of Scorpion Play Lamb Chops: The lamb chops are burnt on the outside.

The inside is tender and the food is crispy and fragrant.

Ingredients: 12 suckling lamb short ribs, 100 grams of vermicelli, 12 whole scorpions, 1 egg, a little flour and sesame seeds, 12 napkin flowers, a little MSG, salt and pepper.

Production process? 1. Chop the lamb chops into 6 cm long sections, put in the seasonings and cook in a pot. Remove and cover with flour, pat evenly, evenly coat each lamb chop with egg liquid, sprinkle with sesame seeds to stick it firmly and set aside.

2. Add oil to the wok, heat it up to 70% hot, add the lamb chops, take them out when fried until golden brown, insert the folded dinner paper on the exposed bone end, and stack them neatly on the edge of the plate.