How to cook braised mutton:

1. After slaughtering the male goat, cut the skin, remove the internal organs, head and hoofs, then scrape and wash the remaining hair and blood on the mutton, and then cut it into pieces. Chop the mutton into 2.5 cm square pieces, soak them in water for 2 to 3 hours, take them out, drain all the blood, put them into a boiling water pot to "discharge", then pick them up and drain them; wash and smash the ginger and green onions. ; Roast cumin over low heat until fragrant and then grind. All are ready for use. 2. Put the wok on the fire, heat the oil until it is 60 to 70% hot, add the ginger and green onions and saute until fragrant, then pour the mutton pieces into the pot and stir-fry, then add some rice wine, wait until the mutton shrinks and changes color, then quickly add Add chili sauce and stir-fry over medium heat until fragrant, then add red soy sauce and stir-fry the mutton until it changes color. Immediately pour it into a large casserole, add about 2000 grams of water, and add various spices such as aniseed, sannai, cinnamon, etc. 3. Move the casserole to the fire, bring to a boil over medium heat, skim off the foam, then add cooking wine, refined salt, and pepper, then add carrots, dates, and wolfberries, cover and simmer over medium-low heat for 40 to 50 minutes. , when the mutton is tender, open the lid of the pot, pick out the ginger, green onions, carrots and spice residues, add chicken essence, monosodium glutamate and cumin powder. 4. When starting, serve with a plate of oil and gluten. When eating, you usually eat the mutton in the casserole first. After the food is warmed by wine, the ingredients and various meat and vegetable ingredients are scalded with the original juice in the casserole.