Materials: 1000 grams of mutton; half a bowl of soy sauce, 10 grams of rock sugar, ginger a piece, anise a piece, cinnamon a piece of dried chili, five, three leaves, 20 grams of wine five grams of scallions, three jujubes, a bottle of beer, 10 grams of green garlic;
Braised mutton practice: cut the goat meat into small pieces, put it in a basin with cool water to soak for about 1 hour;
< p>2, blanching, add water to the pot, put the patted ginger, water boiling into the goat blanching, medium-high heat after boiling, small fire and then cook for 2 minutes after fishing rinse clean, drained;3, the pot into the appropriate amount of cooking oil, add the rock sugar, medium heat to let it melt (slightly yellow can be), open a small fire to join the ginger, green onion knots stir-fried a few times;
4, continue to add chili peppers, cinnamon, Fragrant leaves, star anise and red dates, stir-fry a few times after adding blanched lamb stir-fry, open high heat slowly add a small bowl of wine, continue to stir-fry over high heat, add about half a bowl of soy sauce stir-fry color, add a bottle of beer and then add water until no more than the ingredients;
5, cover the large fire to cook and immediately change the heat to simmer for an hour and a half or so;6. sprinkle with green garlic can be before leaving the pot;
SHENGJU TIPS You add beer is can be very good to remove the smell of lamb,
2, with icing sugar without brown sugar is mainly to consider the icing sugar is cool, can weaken a little bit of the heat of the lamb;
3, add enough beer and water, add water in the middle of the process, the flavor will be greatly discounted.