I generally buy black goat meat, and like stewed mutton, so you can eat the original flavor of mutton, but also to drink nutritious and delicious mutton soup, because mutton is a warm food is particularly suitable for winter tonic, especially weak spleen and kidney and less qi and blood female friends to eat more mutton Oh, stewed mutton practice: 1. first cleaned clean mutton blood water and then cold water in the pot and add a little ginger and onions and wine! Boil to remove the fishy flavor. 2. pot dry water hot pot, put a little peanut oil, again into a few slices of ginger and a little pepper and then add mutton stir fry. 3. pot again add cold water, put a few sections of white sugar cane, a few red dates, a small handful of wolfberries, a carrot cut hobnail pieces of high heat boil adjusted to medium heat and cook for thirty minutes, and then add salt and then put a few parsley and cook for a few more minutes can be. This kind of stewed lamb out of the lamb is very delicious, very high nutritional value. Both warm body and stomach! I also occasionally make braised lamb chops . Braised lamb chops practice: 1. with the stew practice the same as the first 2 steps, are to clean the blood and stir-fry a little bit. 2. Then add ginger, onion and garlic, dried chili peppers, peppercorns and cooking wine, salt and a little sugar, add enough water at once, boil over high heat, simmer over low heat to dry the water, about twenty minutes or so, turn off the fire juice sprinkle a little pepper and cumin, and then add a little green onion out of the pot. Braised lamb chops more flavorful and delicious! We can try according to my method oh!

Mutton stew is now a dish often eaten in many areas, mutton is rich in nutritional value, and in the cold winter to a bowl of stewed mutton that is too beautiful, stewed mutton in the Northwest, such as, Inner Mongolia, Xinjiang, Ningxia, Shaanxi and other places is particularly common, but around the stewed mutton practice and there is a difference.

I have seen many versions of lamb stew, the seasoning is basically the same. We start from the most important essential to start talking about, stewed lamb indispensable seasoning is ginger, not only is indispensable even seen a lot of stewed lamb ginger put more, in fact, the role of which is not only to go to the fishy to go to the stink, ginger and mutton mixed through a small fire slow stew to form a special flavor, more so that stewed mutton soft rotten fresh incense. Another essential seasoning is onion, but not what onion can be, here the choice is generally onion, many friends say onion ginger is not a lot of dishes necessary? Yes, but this onion ginger in the stewed mutton has a special significance, put how much, when to put and so on can even determine the success or failure of this dish.

Below we will introduce the specific ingredients, seasonings and specific methods of the very famous Neimeng Mongol mutton stew.

Ingredients to prepare: lamb with bones, potatoes, beans, vermicelli, green onions and ginger, dried chili peppers and peppercorns.

Step 1: cut lamb with bone and wash, generally use lamb chops, lamb leg meat can be.

Step 2: Cut the potatoes and carrots into chunks for the side dishes, and cut the dried beans and vermicelli into pieces.

Step 3: In order to maintain the original flavor of the lamb, seasoning streamlined for good, onion, ginger, dried chili peppers and peppercorns, it is best not to use soy sauce.

Step 4: Mutton over water to meat in the blood foam cook out, while putting a small amount of green onion and ginger to taste. Change the pot of new boiling water, the mutton into the fish, put onions and ginger dry chili, pepper put cooking box, seasoning salt and thirteen spices, medium heat cooking for about half an hour.

Step 5: put the side dishes: potatoes, carrots, dried bean curd into the pot, switch to low heat and simmer for about twenty minutes:, put in the prepared vermicelli stew about five minutes can be.

Step 6: ready to go out of the pot, the Inner Mongolia version of stewed mutton finished, what are you waiting for? The first step is to make sure that you have the right ingredients for your meal, and that you are ready to eat.

Summary: In fact, stewed mutton this dish is the most important thing is to ensure that the original flavor of the mutton, so in the choice of seasoning must try to ensure that the simple, which is different from a lot of stewed meat method.

Mutton has the effect of benefiting the qi and tonifying the deficiency, nourishing the yin and blood, is a kind of ingredient we often eat in winter , we must put in the process of making mutton seasoning must have salt, salt is to increase the salty taste, in addition, we can put some soy sauce, consuming oil, to give the mutton to add a fresh aroma.

Mutton stink and fishy flavor is very heavy, you can slightly put a little carrot as well as onion, remove some of its fishy flavor. Like carrots, onions, Chenpi, peppercorns, star anise, these are adsorbent strong ingredients, in accordance with the appropriate proportion added into the mutton can remove the stink of mutton, increase the flavor of mutton.

The first thing you should do is to blanch the mutton to remove the blood, and then put a little oil in the pot, you can put a little carrot, onion, ginger, and some spices like anise, cumin, and dried chili pepper, and then put the blanched mutton into the pot to stir-fry, and then put some white wine or cooking wine to remove the fishy flavor, and then add the water to simmer slowly.

In addition to ordinary spices, stewed lamb can also add some red wine into the red wine in addition to a good fishy fresh, after stewing the wine flavor has evaporated, but will leave a light flavor, very unique, so even if you don't drink friends don't worry about it, red wine stewed lamb will only be more and more flavorful, will not let you drunk oh! With the general red wine can be Oh, can also be drinking leftover, in short, do not have to specifically buy high-grade red wine, the cost if too high, it can not be considered our ordinary family home cooking Oh.

Mutton cut into about 3 cm square block, find a deeper soup bowl or basin, put water and pepper, and then into the mutton slightly scratched, and then marinated for about half an hour

Mutton marinated after pouring off the blood, and then rinsed twice with water, will be the rest of the pepper particles washed

The frying pan add water, add half the amount of onion, ginger, into the mutton on medium-large heat will be the water Boil the water, water boiled into the wine, avoid the foam will be lamb fish out, rinse with water again

frying pan add a little oil to 3% heat, add onions and ginger, lamb, stir-fry over medium heat until the water is dry

Loaded into the red wine, add sugar stir-fry until the flavor

Then into the seasoning packet, add the water did not exceed the surface of the mutton

Guard with a lid on the medium-small heat slowly Stew 1 hour, with chopsticks can easily penetrate the lamb

Then put the carrots and stew for another half an hour, put the onion, and then cook for 2-3 minutes, the onion can be broken

You can according to their own preferences will be the broth to dry

1. Whenever stewing the meat, in order to have a rich white color soup, the meat is first fried or sauteed before stewing, there will be a milky white thick soup.

2. When adding water to the lamb, never use cold water, so that the meat stewed out of hard.

3. Don't put salt in the stew too early, otherwise the meat will be firewood.

4. Good mutton do not put too much seasoning, or cover the flavor of the mutton itself, right Yu's "salt fried mutton" only onions and salt, fried mutton is also fragrant, mouth-watering

#Eat in Chongqing #

In winter, stewed mutton is really the people's delicious new favorite, warm, not to say, to promote blood circulation. It is warm, not to mention that it promotes blood circulation and enhances the ability to protect against the cold.

"Eat radish in winter, eat ginger in summer", now is also the season of radish harvest. When the weather is cold, cook a pot of steaming hot radish and mutton soup, drink mutton soup and eat delicious mutton, very nourishing, it is really enjoyable.

Mutton is delicious, how to do it also has great care.

Choose the right amount of fresh lamb, ginger cut some big, cut lamb into the cold water pot, add a fixed amount of wine water boiling and then cook for about 5 minutes.

In the starting pot, cold water, put the meat. Add some wine, bring to the boil, add the carrot pieces, add seasoning and cook on medium-low heat for about 40 minutes.

In this inside seasoning, the main thing you need is garlic, scallions, pepper grains, coriander, cooking oil, etc., of which, ginger cut bigger, scallions should be put last. A plate out, sprinkled with parsley can be.

It seems simple, but there is a point of attention here is that do not put anise.

For example, the lamb itself is very large, many people in the stewed lamb more or less will put some spices to remove the stink. And in these spices, I believe the essential is anise.

Although star anise in pork, beef, where to get a very good effect, but used in lamb on the effect is not great, it will make the mutton become no fresh flavor, but also a very sweet and greasy feeling from nothing.

Lamb stew stew and braised two methods, braised put more seasoning, it will cover the natural fresh flavor of lamb. In general, I prefer to do stewed lamb, that can maintain the fresh flavor of lamb, but also make the nutrients are not lost, but also can drink soup. The stewed lamb does not use any traditional seasonings, but all the vegetables are added to the flavor, and the stewed lamb is more delicious!

1, first put the lamb cold water into the pot add onion and ginger and cooking wine to boil to remove the blood foam.

2, the pot to re-add boiling water into the lamb to cook, and again into the onion ginger.

3, put half an onion cut into pieces, a celery with leaves, carrots a cut rollerblade pieces, a few parsley, medium heat and cook for forty minutes, then add salt and cook for another ten minutes can be.

With this method of stewing out of the lamb taste very good, you can eat meat, but also can drink soup, and the nutritional value is very high, you can try!

The key to stewing mutton is to stew out of the mutton is not fishy and not stinky, and the meat is soft and tasty, I have a method, come and learn from me!