Method 1

Making ingredients

Two pounds of fat mutton; five qian of soy sauce; one tael of salt; ten peppercorns; two scallions; five slices of ginger ; Fennel five cents

Production process

Wash the mutton and dry it, cut it into small pieces with a straight knife, and put it into a pot of boiling water (casserole is best)

Photos of stewed mutton raw materials (14 photos)

After taking it out, put it in another pot (casserole is best) and bring cold water to a boil. Add soy sauce (white soy sauce is best), salt, pepper, and green onions. , ginger slices, fennel (wrap into small packages), then add the meat pieces, and simmer over low heat until tender.

Method 2

Stew mutton with eucommia

Stew mutton

Mutton is hot in nature and can help yang, while eucommia is A good kidney-tonifying medicine that can relieve symptoms of soreness and weakness in the waist and knees, fatigue and spermatorrhea.

Preparation of ingredients

Ucommia ulmoides and mutton shank

Production process

1. Wash the eucommia ulmoides and put it into a pot to boil the juice. Water, wash the mutton and set aside

2. Put the mutton in another pot, add an appropriate amount of Shaoxing wine, soy sauce, and water and simmer over low heat. Then add the concoction to the stewed mutton and cook until the meat is tender.

Method 3

Stew mutton with radish

Making ingredients

500 grams of mutton, 1000 grams of radish, and 10 grams of tangerine peel. 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, and 1 gram of MSG.

Production process

Wash the radish, peel and cut into pieces. Wash the mutton and cut into strips or pieces. Wash the tangerine peel, wash and break the ginger, wash and cut the green onions into sections. Put the mutton and tangerine peel into the pot and bring to a boil over high heat. Remove the foam and simmer for half an hour. Add radish, ginger, green onion, cooking wine and salt. Stew until the radish is cooked. Add MSG and serve in a bowl. .

Notes

Stewed mutton has been a traditional delicacy of people in northern Shanxi for thousands of years. But compared with other places, the mutton stew in Ningwu, Shanxi, has a different flavor. Because it requires more procedures than anywhere else. The method is: chop the mutton into three-pointed pieces, put it in a pot of boiling water to blanch it thoroughly, take it out and put it in a pot of cold water, then cut the washed carrots into pieces, put them into the mutton pot, and add soy sauce, salt, and green onions. , ginger slices, cumin, peppercorns, then put the pot on a high fire to heat, then simmer with warm water after boiling, simmer until thoroughly cooked. The characteristics are: it tastes soft and sweet, with endless aftertaste.

Method 4

Stewed mutton with yam

Making ingredients

500 grams of mutton, 150 grams of yam, shredded ginger, green onions, and pepper Powder, white wine, and salt in appropriate amounts.

Production process

1. Cut the mutton into 4 cm long and 2.5 cm wide slices. Wash the green onion and ginger, cut into sections and pieces respectively, and smash them with a knife.

2. Stir-fry the cumin over low heat, crush it into fine powder, put it in a vessel together with the chili powder

Photos of various stewed muttons (20 photos)< /p>

MSG and mix well. 3. Add cooking wine, salt and water to the mutton, stir evenly and then add the onion and ginger, marinate for 20 minutes and remove the onion and ginger. 4. Heat the wok, add oil and heat until it is six-cooked. Place the mutton slices into the pot and slide them open. Take them out when more water comes out of the raw materials and the oil temperature drops. When the oil temperature rises again, fry the mutton slices again and take them out. Add yam, coriander, cumin and other seasonings.