500g mutton, 1000g radish, 10g tangerine peel. 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, and 1 gram of MSG.

Production process

Wash the radish, peel and cut into pieces. Wash the mutton and cut into strips or pieces. Wash the tangerine peel, wash and break the ginger, wash and cut the green onions into sections. Put the mutton and tangerine peel into the pot and bring to a boil over high heat. Remove the foam and simmer for half an hour. Then add radish, ginger, green onion, cooking wine and salt. Stew until the radish is cooked. Add MSG and serve in a bowl. .

Stewed mutton has been a traditional delicacy of people in northwestern Shanxi for thousands of years. But compared with other places, the mutton stew in Ningwu, Shanxi, has a different flavor. Because it requires more procedures than anywhere else. The method is: chop the mutton into three-pointed pieces, put it in a pot of boiling water to blanch it thoroughly, take it out and put it in a pot of cold water, then cut the washed carrots into pieces, put them into the mutton pot, and add soy sauce, salt, and green onions. , ginger slices, cumin, and peppercorns, then put the pot on a high fire and heat it. After boiling the pot, simmer it with warm water and simmer until it is thoroughly cooked. The characteristics are: it tastes soft and sweet, with endless aftertaste. ?

500 grams of mutton, 150 grams of yam, appropriate amounts of shredded ginger, shredded green onions, pepper, white wine, and salt.

Production process

1. Cut the mutton into 4 cm long and 2.5 cm wide slices. Wash the green onion and ginger, cut into sections and pieces respectively, and smash them with a knife.

2. Stir-fry the cumin over low heat, crush it into fine powder, put it together with the chili powder in a vessel, add MSG and mix well. 3. Add cooking wine, salt and water to the mutton, stir evenly and then add the onion and ginger, marinate for 20 minutes and remove the onion and ginger. 4. Heat the wok, add oil and heat until it is six-cooked. Place the mutton slices into the pot and slide them open. Take them out when more water comes out of the raw materials and the oil temperature drops. When the oil temperature rises again, fry the mutton slices again and take them out. Add yam, coriander, cumin and other seasonings.

Food ingredients

Main ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of aniseed, and appropriate amount of cinnamon.

Ingredients: 30 grams of cooking oil, 3 tsp of red oil, 3 tsp of soy sauce, 3 tbsp of stock, 1/3 tbsp of cooking wine, a little pepper, 3 tsp of bean paste, 2 tsp of refined salt spoon, 1/2 tsp MSG.

Step 1. Wash and cut the mutton into pieces, wash, peel and cut the white radish into pieces, wash and pat loose the ginger, wash and cut the garlic sprouts into sections.

Step 2: Put oil in the pot, heat it up, add ginger, aniseed, cinnamon, bean paste, mutton and stir-fry until fragrant, add cooking wine and stock, and cook over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper, and soy sauce and cook until fragrant. Add garlic sprouts and red oil and cook for a while.

Main ingredients: 500g mutton, 1000g radish, 10g tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, 1 gram of MSG.

Step 1. Wash the radish, peel and cut into pieces. Wash the mutton and cut into strips or pieces. Wash the tangerine peel, wash and break the ginger, wash and cut the green onions into sections.

Step 2: Put the mutton and tangerine peel into the pot and bring to a boil over high heat. Remove the foam and simmer over slow fire for half an hour.

Step 3: Add radish, ginger, green onions, cooking wine, and salt, simmer until the radish is cooked, add MSG, and serve in a bowl