foodstuff
Mutton 3 Jin
Potatoes 1 piece
Appropriate amount of onion, ginger and garlic
Proper amount of salt
Methods/steps
First, the mutton is in the pot.
Wash the mutton into pieces, put them into the pot, add cold water, the water will drown all the mutton, and open a big fire.
Second, skim the foam.
Float is sheep's blood. After the water boils in the pot, skim off the top float.
Third, add auxiliary materials.
Add onion, ginger and garlic into the pot. Pay attention to cut the onion into large pieces, ginger into large pieces, garlic into whole petals, and simmer slowly.
Fourth, put salt.
Simmer the mutton for about 1 month and a half. When the mutton can be penetrated with chopsticks, add a proper amount of salt.
Fifth, add potatoes.
Cut the potatoes into large pieces, and add the potatoes about 15 minutes after adding the salt.
Sixth, collect the soup out of the pot.
Stew the potatoes for about 10 minutes. When you can pierce them thoroughly with chopsticks, turn on the fire to collect the soup, sprinkle with chopped green onion and take out the pot. An original stewed mutton from Inner Mongolia is ready.
matters need attention
Mutton must be cooked in cold water. Onion, ginger and garlic must be put in large pieces.
In order to ensure the meat quality, the salt must wait until the mutton is stewed.