Sauceed Lamb

This is my best dish. I have been making it for 20 or 30 years, and everyone who has eaten it praises it. And as far as I know, mutton is rarely eaten as a cold dish. You might as well try it, it tastes extremely delicious.

Ingredients?

2500 grams of lamb hind leg meat

1 piece of cinnamon bark

4 star anise

2 to 3 fragrant leaves

A few onions and ginger

One tablespoon of cooking wine

1 tablespoon of dark soy sauce

1 soup of light soy sauce spoon

2 tablespoons of sweet noodle sauce

Add more Sichuan peppercorns

2 red peppers

How to make sauced mutton?

Cut the mutton into fist-sized pieces, blanch in boiling water and skim off the foam, drain out the water, put a small amount of oil in the pot, burn rock sugar, until it bubbles to yellow and red, add the mutton pieces and stir-fry, add cooking wine and star anise, Tangerine peel, dark soy sauce, sweet noodle sauce, a little, stir-fry for a while, pour into the casserole, add onions, ginger, a packet of Wang Shouyi's stewed chicken ingredients, pepper seasoning box, put more as appropriate, add water, bring to a boil over high heat, low heat stew. If you want it spicy, add some chili pepper. If the chopsticks can be inserted through, it will be cooked. Don't make it too rough, otherwise it won't be cut into slices. About 40 to 50 minutes. Before serving, add salt.

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Let cool after making. Keep the casserole in the refrigerator for three to five days. If you are in a hurry, you can take out two pieces and eat them first. The other sauce will taste better after a few days. Serve hot or cold.

Before making the sauce, you need to remove the onions and ingredients. The mutton fat on the surface can seal the meat underneath and soak it in the soup to maintain the delicious taste!

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What it looks like when fished out

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We basically eat them in slices , more delicate and delicious than beef.

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Tips

Lamb leg meat is the best, but other parts are also delicious. There are different types of sheep. The goats from Hebei and the sheep from Inner Mongolia are all delicious, but the local sheep from Hebei are not as good. If you like it spicy, can you add more chilies? I usually only add two to enhance the flavor, but the spiciness is not noticeable. I accidentally discovered the idea of ??using a casserole to store meat in the refrigerator. It has a long storage time and lasts for more than a month without any problems. It even tastes tastier.