The four seasonings that you can't do without in braised lamb are: star anise, pericarp, cinnamon, perfume. Less than these kinds of stew out of the mutton not only has a stink and not enough flavor, not soft and rotten.

Braised Mutton Practice

1, put the meat into the pot, pour in the water did not exceed the pork and open the fire to cook for 15 minutes after the bleeding foam out of the cooler, the cooler pork into small pieces.

2, frying pan into the appropriate amount of oil to heat, put the pork stir-fried for 5 minutes.

3. Wash the wok and add 2 tablespoons of water. When the water boils, pour in the sugar and when the sugar becomes bubbly, add the fried pork and stir-fry for 2 minutes, then pour in the dark soy sauce and cooking wine and stir-fry for 2 minutes.

4, the meat into the casserole (you can also use the meat frying iron pot), put onions, ginger, star anise, orange peel, cinnamon and sesame leaves and then pour half a cup of water so that the meat are immersed in the broth, seasoned with a little salt, cover the lid of the pot simmering on low heat for 1 hour can be.