The first is stewed mutton: this is very simple, mainly because it takes a long time to cook. Generally, mutton is cut into mahjong tiles. To stew mutton, you should first blanch it with boiling water, add a little cooking wine and ginger slices, and remove it for later use. Put pepper, aniseed, fragrant leaves, cooking wine and other spices in the pot. It's best to use a casserole and put hot water on the mutton. Generally, it takes about two hours to stew one, and the stew is slow. You can put a few more medlars when you are out of the pot, which is more nourishing. The more original the stewed mutton, the better it tastes. Mutton stew can also choose lamb chops, which are more delicious!
I am most familiar with mutton skewers: I usually buy sheep's hind legs, pick out the mutton when I come back, and cut it into small pieces according to my favorite size. Generally, mutton skewers do not need to marinate the mutton first. If roasted with charcoal, kebabs can be prepared by igniting charcoal and turning it into dark fire. Generally, kebabs need cumin and salt, and people who like Chili eat Chili noodles. Mutton kebabs should be constantly turned and transferred, and heated evenly. When they are roasted to medium-ripe, you can sprinkle with seasoning. Don't spread too much material at a time, you need to add a little seasoning.
There are more enjoyable ways to eat than kebabs, that is, roast leg of lamb or even roast whole sheep. Generally, if you need to roast leg of lamb or whole sheep, you can't solve it with the charcoal stove of ordinary mutton skewers. You can also prepare a firewood pile and bake it directly on the shelf. At this time, it is very important to master the temperature, otherwise the outside is burnt and the inside is not cooked.
Now there is a more advanced way, that is, there is a stove dedicated to roasting whole sheep, which is easier to master the heat than a pile of firewood. After you put the leg of lamb or whole lamb in, you just need to open it and have a look. Some advanced stoves don't even have to be turned over manually. Roast whole sheep and roast leg of lamb should be pickled in advance because of their thick meat. In the past, the preparation of sauce was troublesome and the process was complicated. Now there are ready-made sauces in supermarkets, so it is very convenient to cook roast whole sheep in restaurants at home.
There is also instant-boiled mutton, which everyone loves. Many people can't eat stewed mutton and kebabs, but they just have a soft spot for instant-boiled mutton, which is hard to resist. This is the charm of mutton slices. Mutton slices are usually made by deboning the whole sheep, cutting it into slices, and then rolling it into a cylinder with plastic wrap. Generally, the diameter is about 15 cm and the length is about 60 cm. They are frozen in the refrigerator, taken out after freezing, and the required thickness is set with a special mutton slicer, and then they can be cut into mutton slices.
When eating hot pot, the mutton slices should be cooked as soon as possible after serving, otherwise they will melt quickly, and the mutton slices are stacked together, so it is not easy to clip them and rinse them.
Another method of mutton is mutton balls. Mutton balls need to be chopped into minced meat first, then mixed with various seasonings, and finally made into balls. This is fresh, delicious and cooked, which is a favorite way for many old people to eat.
Mutton stuffing can be made not only into meatballs, but also into buns or jiaozi, all of which are tender and delicious. Every place has its own unique way to eat mutton. What about yours? What are the different ways to eat?