1. Wash the mutton, cut it into pieces 6 cm long, 4 cm wide and 0. 17 cm thick, add soy sauce (10 g), wet starch and pepper water, and homogenize. The scallion is cut into water chestnut slices with a hob.

2. Heat the wok on a large fire, first rinse the wok with a small amount of peanut oil, then pour the remaining peanut oil into the wok, heat it to 40%, add fennel and stir-fry until golden brown, then add onion, garlic and sliced meat, and quickly stir it with chopsticks. After about 5-6 seconds, when the sliced meat turns yellow and white, add 20g of soy sauce (15g), 20g of ginger juice, 20g of monosodium glutamate and 20g of water, cover the pot, and simmer for 1 min. When the soup is not enough, move it to a big fire and pour sesame oil on it.

Process key

1. Rinse the pot with a little oil, or "refining the pot" in jargon, so that the meat won't stick to the pot.

2. Cook fast, cook in one pot, soft and tender, take a little longer, and the meat is old and not delicious.

Another method

Ingredients: mutton

Accessories: mushrooms, dried dates, codonopsis pilosula, onion, ginger, star anise, fragrant leaves, seasoning: salt.

Ningxia braised mutton

working methods

1. Wash the mutton and prepare all the ingredients such as mushrooms and red dates.

2. Add water to the soup pot, add ginger slices and scallion, and boil the water. Add mutton to remove blood.

3, remove and wash, control water. Heat oil in a pan, add ginger, onion, star anise and fragrant leaves.

4. Pour in the mutton and stir-fry until the surface is dry and fragrant. Add a little cooking wine or white wine.

5, transfer the right amount of soy sauce, stir fry to the first color. Pour appropriate amount of boiling water, add soaked mushrooms, red dates, codonopsis pilosula, dried ginger mother and Siwubao, then cover the pot and boil.

6. Pour the mutton and soup into the casserole and simmer for 2 hours. Add a little salt 10 minutes before cooking.

pay attention to

1: After the mutton is soaked in water, it must be drained before it can be fried in the pot.

2. Mutton should be fried in oil first until there is no water, and then the cooking wine is added when the skin is tight and dry, which can better volatilize the fishy smell of mutton.

There are many ways to deodorize mutton, and everyone likes it.