Practice 2:

This is the practice of stewed mutton in Ningxia. You can try it for a change. First, soak the mutton in clear water until the blood is completely washed out, which takes about 2 ~ 3 hours. Then cut into large pieces, add water to the pot, and the water will not be too much meat. When all the impurities are boiled on it, fish it out and skim it. Put a few slices of ginger, a few drops of wine, a few pieces of onion and a handful of medlar, and stew them on a small fire.

When the meat is 7% ripe, cut the white radish or carrot into large pieces, put it in the pot and stew it together. When the radish can be pierced thoroughly with chopsticks, put the coriander into the pot and add salt at the same time, and then it can be served out.

Practice 3:

According to your own taste, prepare appropriate amounts of red pepper, ginger slices, garlic, salt, pepper and onion. Cut the mutton into pieces, wash away the blood, and add water into the pot. During the stewing process, the water will gradually decrease, so the amount of water should be enough. Then put the ingredients into the pot for stewing. During the process, you need to gently scoop out the floating foam on the surface of the soup with a spoon. Just scoop it flat on the surface, otherwise it will even scoop out the soup.

Practice 4:

Let's introduce Daai to the stewed mutton with Xinjiang flavor. In addition to salt, don't put any seasoning, put meat in cold water, and the water in cook the meat just overflows the meat. After the pot is boiled, skim off the big blood foam, and then change it to slow stew, real slow fire, real stew, and never let the pot boil. While stewing, patiently use a spoon to skim off the floating oil on the broth in the pot, and then pour it on the meat exposed outside the soup. The soup in the pot always keeps a state of opening.

Practice 5:

500 grams of mutton, 25 grams of onion, a little radish, 25 grams of coriander, monosodium glutamate, salt, ginger, vinegar, pepper and 5 grams of sesame oil. Chop mutton into 2.5 cm square pieces, break them with a knife, shred some onions and cut some off; Cut the radish in half; Blanch the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to the mutton), then put it on a small iron rack in the pot, add a proper amount of water in the pot (the lower part of the basin should run in the water), cover the pot tightly, skim off the oil slick when the meat is rotten, and remove the onion, ginger and radish. When eating, add shredded onion and radish.