Mutton becomes one of the most popular dishes in cold weather. Many people ask where the mutton is the best. From the experience, the mutton stocked with saline-alkali grass in Gobi desert is the best (such as Mianjie sheep in Yanchi, Ningxia), the mutton stocked in grass pasture is delicious (Inner Mongolia, Xinjiang), and the mutton stocked in agricultural areas is also delicious. Of course, besides the quality of mutton itself, cooking technology is also very important. Stew mutton when it is ready, including grabbing mutton by hand. If the quality is not very good, stew it.
In fact, in autumn or winter, mutton can really be said to be a very popular ingredient, and the nutritional value of mutton is high, and there are many ways to eat it. Mutton is rich in fat, vitamins, calcium, phosphorus and iron. In particular, the content of calcium and iron is significantly higher than that of beef and pork. My first choice for winter tonic must be mutton, which can not only keep out the cold, but also supplement the body, and is rich in nutrition and tender in meat. Foodies must not miss this delicious ingredient.
Practice steps:
1. First, wash all the seasonings prepared in advance with clear water and set them aside. Wash the prepared mutton with clear water, and then cut it into small pieces with a knife. Add clean water to the pot, after the fire is boiled, pour in cooking wine and mutton pieces and cook for about 5- 10 minutes.
2. Add oil to the pot. When the oil is hot, add ginger slices and pepper and stir-fry until cooked. After the fragrance comes out, add the cooked mutton and fry for a while, then add cooking wine and salt to adjust the taste.
3. Then put the seasoning prepared in advance into the pot, then pour in rock sugar and soy sauce to adjust the taste and color, and then cook slowly with high fire.
4. Pour the mutton into the effector and continue to stew until it boils. Add the cut carrots. When the carrots are cooked, sprinkle some coriander powder, then turn off the fire and eat delicious braised mutton.
Tip:
1. If it is frozen mutton, thaw it first, then soak it in clear water for a while to soak the blood out.
2. It is best to blanch mutton with cold water, so that the impurities in the meat will be completely separated out with the increase of temperature.
3. When blanching, you can add a proper amount of ginger slices and green onions. If you like pepper, you can add a small amount of white pepper particles to improve and remove the taste.
4. If you want mutton to be quick and tender, it is recommended to use a pressure cooker to save time and effort.