Not spicy or unhappy? Heavy taste? home cooking

I am afraid of the cold in winter and eat mutton, which accounts for the majority. After eating a few mouthfuls of rice, I was warm all over. I miss the wild goat meat in my hometown very much. No fishy smell, delicate meat. It's really comfortable to stew carrots and pepper skins, put them on an alcohol pot and eat them while heating. In the south, you seldom meet authentic mutton. I went to Wal-Mart the other day and saw Xinjiang with leather. I chose my stomach and cut a piece to go home. I took advantage of my free time at the weekend and finally did it. I started the mutton hot pot and rinsed it after eating.

food

Mutton with skin

1000g

carrot

2 pieces

Welsh onion

1 root

oil

Proper amount

salt

Proper amount

Mutton hotpot bottom material

50 grams

Eight angles

two

cinnamon

3 yuan

Red pepper

six

energy

Five dollars

Sichuan pepper

Proper amount

orange peel

2 yuan

Cooking wine

Proper amount

coriander

Proper amount

Making time: 1-2 hours Dining times: steps

1

Chop the mutton with skin into small pieces, soak it in clear water for 2 hours, and change the water twice.

2

Put cold water in the pot, add cooking wine, ginger and mutton.

three

Soak the blanched mutton in water again for later use.

four

Carrots and green onions, washed and set aside.

five

All kinds of ingredients are reserved.

six

Cut carrots into hob blocks and onions into sections for later use.

seven

Put cold oil in a hot pan, add star anise, cinnamon, dried Chili, ginger and Chili, and stir fry over low heat.

eight

Stir-fry the fragrance, and then stir-fry the hot pot bottom material.

nine

Stir-fried mutton pieces

10

Stir-fry until the skin is slightly brown, and pour a little cooking wine along the edge of the pot.

1 1

Add enough water at a time and turn to a big fire to boil. Add onion and orange peel.

12

Turn to low heat and stew 1 hour, then add carrots.

13

Stew for another half an hour, season with salt, transfer to a rice cooker, spread with coriander, and eat while heating.

4 16

Tip 1: Mutton should be fat and thin, slightly bony, tender and delicious, with little smell. 2. Fully soak and blanch the bleeding water, and also remove some peculiar smell. 3. When frying mutton, pour some cooking wine to remove some fishy smell. 4. finally, put seasoning salt to avoid adding salt too early. the meat is tight and not suitable for stewing. As the saying goes, a roll of three fresh foods can improve the freshness of food even if the temperature is right.