The skin of Eastern goat is dark in color, and the meat fat soup is thick, greasy but not smelly. It is said that the delicious taste comes from the sheep eating quail tea, a specialty of Dongshanling, and other rare plants.
How to eat: There are red braised Eastern goat, clear soup, Eastern goat, coconut milk, etc. Each has its own characteristics and is a rare delicacy.
Ingredients:
1 kilogram of mutton with skin and bones (mutton belly is the best), 250 grams of sesame oil, 15 grams of fermented bean curd, 2 grams of Zhuhou sauce , 5 grams of dark soy sauce, 3 grams of salt, 3 grams of sugar, 3 grams of MSG, 2.5 grams of pepper, 25 grams of Shaoxing wine, 50 grams of ginger, 100 grams of green onions, 30 grams of garlic, 1.5 kilograms of palm oil, and 150 grams of broth.
Preparation:
1. Scrape the mutton skin, put the whole piece into boiling ginger and scallion water and roll until it is cooked, take it out and drain off the water.
2. Heat a pot over high heat, add palm oil, and heat it to 80% heat. Put the mutton pieces into the oil pan and fry until slightly golden brown. Pour into the pan and rinse with water to rinse off the oil.
3. Heat a pot over high heat, pour in sesame oil, add ginger cubes (beat into pieces), scallions, garlic, star anise, cinnamon, tangerine peel, fermented bean curd, Zhuhou sauce, etc., and mix well , sauté until fragrant, then add the mutton pieces, splash in the Shaoxing wine, add water, dark soy sauce, salt, sugar, monosodium glutamate, and pepper, mix evenly, cover, and simmer over low heat until the skin is twisted and the flavor is absorbed, and use the shell to drain out the raw material. Set aside the juice.
4. Cut the cooked mutton into long cubes with the skin on the bottom and the meat on the side. Arrange them neatly in a bowl. Add the original juice and steam until cooked through. Pour out the original juice and turn the mutton over. Put it into a plate, add two soups and wet corn starch with the original juice to thicken it evenly, pour it over the mutton noodles, sprinkle a little fried sesame seeds and chopped green onion and serve.
Features: golden color, neatly plated, crispy meat, smooth and palatable, fragrant smell, very delicious.