Braised Mutton Home Practice

Braised Mutton is a traditional Chinese cuisine with a long history, especially the most distinctive Hui flavor. The main ingredient is lamb, supplemented by carrots stewed. Mutton is warm and suitable for winter consumption.

braised lamb practice one

1, the refrigerator lamb thawed well, let go of the water to blanch, fish out.

2, put the lamb into the pot.

3, put down the ginger, garlic, chili, star anise, cinnamon, red dates.

4. Pour in 500 grams of gahan wine.

5. Boil over high heat.

6, put down 2 spoons of rock sugar.

7, add the right amount of old soy sauce, fresh pumping, high heat to boil, low heat and simmer for 80 minutes.

8, add the right amount of salt, cook for 5 minutes.

9, put some green garlic, stir well.

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braised lamb practice two

ingredients preparation

500 grams of lamb ribs. Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasonings; 30 grams of soybean oil, 30 grams of white wine, 40 grams of shaoxing wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, 20 grams of green onion and ginger, 4 star anise.

Making Steps

1, the lamb ribs clean, cut into 4 cm square pieces.

2, into the pot, add the right amount of water, put a little onion ginger, white wine, boil, blanch for about 1 minute, then fish out and put in the water to wash.

3, carrot washed and cut into slices.

4, frying pan on the fire, scooped into the soybean oil hot, into the onion ginger slices stir-fried flavor.

5, and then the lamb stewed to 5 minutes, and then into the carrots, soy sauce, sautéed red that is.

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braised lamb practice three

ingredients preparation

Main ingredients: lamb 1500 grams

Ingredients: 500 grams of white radish

Seasoning: 75 grams of vegetable oil, soy sauce, green onion, ginger, 15 grams each, 4 grams of salt, 1 gram of monosodium glutamate.

production steps

1, raw iron pot on a high flame red, mutton skin down, branding net skin on the remaining hair, into the warm water to scrape clean, bleach all the blood, drain the water, cut 3 cm square block, blanch into the pot of boiling water, fish out of the wash, drain the water.

2, radish washed, peeled, cut the same size as the lamb ` block; star anise, cinnamon, crab apple, grass nutmeg washed, into the spice bag with a rope tied mouth.

3, the net pot on a high flame, put the oil burned to 60% hot, the next onion, ginger sauteed flavor, put mutton, cooking wine, soy sauce with stir-frying, add fresh soup, spice bag on a high flame, move to a small fire on the fire until sixty rotten, skimming foam, put radish burned to crispy (shape integrity), take out the spice bag, collect the thick soup on a high flame, plate, pouring oil, sprinkle parsley that is completed.

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