Materials?

Mutton1000g

Soy sauce 30 ml

Soy sauce 20 ml

Cooking wine 50 ml

20 grams of rock sugar

Three slices of ginger

Garlic 1

Octagonal 1-2

Two fragrant leaves

Millet pepper 1-2

2-3 garlic leaves (or coriander)

Half-boiled water

Braised mutton?

Wash and blanch mutton, add half a pot of boiling water, and put all ingredients except millet pepper into the pot.

* Although the fat content of mutton is higher than that of goat meat, it is not necessary to fry it in oil like Dongpo meat.

Cover the pot and simmer 1 hour for about 30 minutes. As long as you poke the mutton with chopsticks, you can easily pass through it.

Add the millet pepper, stew for 5 minutes, and then collect the juice. Finally, sprinkle some coriander leaves or garlic leaves to enhance the taste.

* Lamb with just the right temperature must be crisp and not rotten. Take a bite, the juice will flow, and the meat will be tender and elastic. Therefore, it is particularly important to choose the right place for braised mutton: fat and thin ribs, fresh and juicy are the first choice, followed by fat but not greasy breast meat, and mutton brisket with slightly moist meat and rich and mellow taste.

skill

Garlic is a good material to remove the fishy smell. Because it is easy to stew, please stew it with the skin.

When cooking mutton, I am used to cooking it with a little sugar cane tip. It is said that it is an artifact that enhances flavor while removing flavor. You can try it if you can.