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Mushroom stewed mutton

Mushroom stewed mutton is one of the Shanghai cuisine recipes. It uses mutton as the main ingredient. The cooking technique of mushroom stewed mutton is mainly casserole, and the taste is salty and umami. . Taste: The mushrooms are crispy and tender, and the mutton is crispy and tender.

1. Rinse the mutton with water, remove the bones, cut into 3.3 cm square pieces, put it in boiling water for a while, take it out, and rinse twice with clean water. Wash the mushroom stems and roots and cut into diamond-shaped pieces. Various condiments are packaged in gauze bags. ?

2. Place the casserole on medium heat, add oil and heat until it is 60% hot, add the broth and bring to a boil, then add the mutton, cooking wine and seasoning packets, place on low heat and simmer until seven times done. Add the mushrooms, simmer until tender, and remove the seasoning packet.

3. Wash the garlic cloves and coriander and cut into pieces. When the mutton is out of the pot, put it into a concave plate with the soup, sprinkle with coriander and garlic sprouts, add a little sesame oil and serve. Tips for making mushroom stewed mutton: Bring to a boil over high heat, then simmer until the juice is thick, the mushrooms are crisp and tender, and the mutton is crispy and tender. Do not thicken the soup.