The most common meat dishes in our daily life are chicken, duck, fish and mutton. They are also one of the indispensable ingredients on our table. Their cooking methods include almost all cooking methods such as steaming, stir-frying and frying. Especially mutton, which can be said to be a famous nourishing ingredient in all meat dishes. Most of its methods are braised and stewed. We won’t go into detail about stewing, after all, it is very simple. But I’m going to tell you about the braised lamb. It’s not only fragrant but also rosy in color. It makes people salivate just looking at it and makes them want to take a bite.

So at this time, someone must be curious. Since the braised mutton is so delicious, how should it be done? In fact, the method of braised mutton is very different from other braised dishes. The most important thing is to remove the fishy smell. As we all know, the mutton smell and fishy smell are very strong. Generally, if the mutton is not handled well, the mutton will be very fishy when it comes out of the pot, which is half the failure.

Not much to say below. Today I will share with you the specific steps and details of this braised mutton dish. I will express it in the simplest and most understandable words so that everyone can understand it. You can see clearly, friends, please follow me and read on.

Ingredients to prepare

Main ingredients: two pounds of mutton

Accessories: two carrots, appropriate amount of ginger and green onion, two star anise, ten grams of fennel, ten grams of cinnamon , one piece of galangal, three pieces of bay leaves, 10 grams of dark soy sauce, 15 grams of cooking wine, 10 grams of oyster sauce, 15 grams of light soy sauce

Steps of braised mutton

Step 1 . First, we prepare the mutton and cut it into pieces of about 2 cm (cut evenly so that it looks good when it comes out of the pot. At the same time, don’t cut it too small, as it will shrink later). Peel the carrots and cut them evenly. The hob block is washed in clean water, and the green onions are cut into horseshoe shapes with a diagonal knife

Step 2. After all the ingredients are prepared, we blanch the mutton, boil the water in the pot, and put the mutton in cold water Put the water into the pot, boil the water and remove the foam in the pot, cook for about three minutes, pour out the mutton, rinse it with clean water and drain the water (after this step, most of the fishy and mutton smell of the mutton will be removed)

Step 3: Heat oil in the pot. After the pot is fully slid, pour out the hot oil and add cold oil (the purpose of hot oil and cold oil is to prevent the mutton from sticking to the bottom when stir-frying later), and put the mutton into the pot. , stir-fry for about three minutes, stir-fry out the moisture inside, stir-fry until the mutton skin tightens, pour onion, ginger and other spices into the pot, stir-fry until the aroma is released, add a spoonful of chili sauce, stir-fry until the color is released, and then pour in an appropriate amount of cooking wine to remove the fishy smell, add water along the edge of the pot to cover the mutton (more water will consume a lot of water when stewing later)

Step 4. Pour in a little dark soy sauce to adjust the color, stir the color evenly, and add Add salt, chicken essence, monosodium glutamate, oyster sauce, and pepper. After the water is boiled, remove the scum in the pot, cover the pot and simmer over low heat for 30 minutes (the heat should not be too high, as long as the pot is slightly rolling)< /p>

Step 5: When the time is up, pick out the spices in the pot (the mutton is already cooked at this time), add the carrots (if the color is not ruddy enough, you can add a little more dark soy sauce at this time), and start Simmer over low heat for another 5 minutes to bring out the nutrients in the carrots (don't stew the carrots too much, as it will affect the taste). After the carrots are cooked, turn to high heat to reduce the juice. When the soup thickens and evenly coats the surface of the mutton, it is ready to serve. If the family is rich, it will be more perfect if you sprinkle coriander on it at the end

Summary of braised mutton

Through the above steps, I believe many people have already mastered the method of braised mutton. Have a deeper understanding. In fact, the most important thing about this dish is to pay attention to details, especially when blanching, we must run it under cold water, so as to better remove the fishy smell and blood. At the same time, when blanching it in the later stage, it must be blanched thoroughly, so that it has the meaning of blanching. Otherwise, if you take it out as soon as the water boils, it has not been blanched, so what is the point of blanching it?