Mutton is high in protein and rich in vitamins A, B, sugar, inorganic salts, niacin, etc. The meat is hot, the blood is salty, the liver is bitter and cold, and the horns are salty and warm

Ingredients: Lamb chops: 1000g

Accessories: 150g radish, 50g water chestnuts, 50g garlic segments, 50g ginger slices

Seasoning: 5g MSG, 15g vinegar, 25 grams of white sugar, 1 bottle of soju, 25 grams of soy sauce, 1 small piece of red bean curd, 25 grams of sesame oil, 5 grams of water starch, 20 grams of spicy pepper sauce

Medicals: Angelica sinensis, Appropriate amount of cinnamon and star anise

Method: (1) Use a knife to scrape off the oil and remaining hair on the skin of the mutton, wash it and cut it into small pieces, put it in a cold water pot and boil it for about 10 minutes.< /p>

After removing the blood stains and fishy smell, sprinkle a small amount of wine and cornstarch on top, mix well and set aside, wash and cut the radish into pieces, wash the water chestnuts

(2) Heat the pot When the oil is 70% hot, deep-fry the mutton evenly coated in cornstarch, remove and drain the oil and set aside. Drain the oil from the radish as well

(3) Add 25 grams of sugar and 50 grams of water to an empty pot, stir-fry with a hand spoon constantly (called stir-fried sugar scale in southern Fujian) until it turns reddish brown, then add a little water 100%< /p>

After the gram is boiled, pour it out and set aside. Put another wok on the fire, add sesame oil and ginger and sauté until fragrant. Add the mutton cubes and stir-fry until dry. Pour in the freshly fried sugar

Boil scale water and wine, red fermented bean curd cubes, chili sauce, soy sauce, vinegar, medicinal materials, radish cubes, and water chestnuts over high heat for 5 minutes, then turn down the heat and simmer for about 1 hour until crispy, then switch to high heat. Collect the thick marinade, add MSG, thicken with water starch, pour in sesame oil, take radish and water chestnuts

Put the mutton in the bottom of the pot into the pot, put it in the pot and sprinkle in the garlic segments

< p>Features: bright red color, fresh mutton flavor, mellow and thick juice.

Taste: Braised mutton is "spicy, chewy and crispy, crispy and rotten, and you can enjoy it in one bite"

Note: 1. Key points: Braised mutton is more demanding, because it only has Tender mutton will be more delicious as it is simmered. As for the heat, you can poke the sheep skin with chopsticks. When it is inserted, it is time for the mutton to be served.

2 .Use a small electric stove or a small gas stove to make it into a side stove. It is best to keep it warm while eating. You can also add vegetables and instant noodles at will.

3. Lamb braised in wine is fragrant and delicious. Remove the fishy smell and increase the freshness

4. Use mung beans, tea, sweet potato, hawthorn, and vinegar to remove the fishy and greasy smell