Spare ingredients: 1,000 grams of mutton, 1 scallion, 3 slices of ginger, 5 dried red chili peppers, 2 star anise, 1 small section of cinnamon, 8 peppercorns, 1 small handful of cumin, 1 teaspoon of light soy sauce;

Making process: The first step is that the mutton needs to be taken out of the The first step, the lamb needs to be taken out of the refrigerator, thawed back to the temperature, and then chopped into a moderate size of the block, put in the water to soak for half an hour, halfway need to change off the blood water, until the lamb soaked, the process, the onion choose to wash, take the white of the onion;

The second step, cut into segments, ginger washed, do not need to remove the skin, cut directly into slices, and at the same time will be the other required ingredients are ready, to be the lamb soaked in a pot of cold water into a pot of water, add water to the water. In the water, cold water into the mutton, while into the cut onion and ginger, high heat began to cook, to be pot open;

The third step, with a spoon will be above the foam skimming clean, continue to cook for 3 minutes, turn off the fire out, rinse with warm water, dry water to be used, in a frying pan with the right amount of cooking oil, while the mutton into which, began to stir fry, to be the mutton in the water stirred out, and after the discoloration;

The fourth step, can be put into the new onion ginger and other spices, continue to stir-fry, to be out of the flavor, plus the old soy sauce coloring, and then add no more than the mutton water, high heat began to burn, to be the pot to open, turn to a small fire and slowly simmering, I used almost 45 minutes of time;

The fifth step, will be stewed to the mutton is soft to rotten, pick out of which the spices do not, turn the heat to high, the soup will be thickened. The soup will be thickened, you can turn off the fire, good braised lamb served in the plate, you can start to enjoy.

Summary: lamb as a good winter tonic ingredients, we can change the pattern of cooking, so that the family can enjoy the different delicious, but people's attitude towards lamb is very different, like it needless to say, no matter what is made into what is considered delicious, and do not like the lamb is because of the stink of heavy, and actually Both want to absorb the value of it, but also want to eat delicious, we just need to do it beforehand, it can be very good to remove the stink, eat up the taste will be good, I believe that after reading the recipe we will find that, in fact, the practice is also very simple, with the heart to make a soft and fresh and fragrant braised lamb, but also warm body nourishment.

1, how to remove the stink of lamb? With a small trick, the lamb first into the water to soak for a while, forcing out the blood, and then cold water in the pot, plus onion and ginger blanching, this will not make the lamb meat firewood, the same can also be removed from the stench;

2, burning mutton, with more spices, so it is recommended that you will be such a relatively small spices such as cumin into the spice bag to prevent too much of the dregs of the influence of taste;

3, lamb stewing time needs to be determined according to the actual situation, stewed to the degree of softness can be, in fact, at home, you can do, according to personal preference with a little carrot, carrot can absorb the grease of the lamb, become fresh and flavorful, and the lamb will therefore be more fragrant and delicious.