Stewed mutton

Stewed mutton:

Raw materials for stewing mutton:

Main ingredient: 300g hind leg meat.

Ingredients: 25 grams coriander, 1 egg.

Seasoning for stewing mutton:

20 grams of cooking wine, 2 grams of refined salt, 50 grams of green onion, 25 grams of ginger, 2.5 grams of vinegar, 1 gram of pepper, 5 grams of corn flour, 550 grams of clear soup, peanut oil (about 20 grams), a little sesame oil.

Processing steps of stewed mutton:

1. Cut the root of coriander, wash it with water and cut it into 8 parts. Cut 25g scallion into sections and 25g scallion into shreds. Cut 15g ginger into slices and 10g ginger into shreds. Break up the eggs in a bowl.

2. Pour clean water into the pot, put the washed mutton into the pot and bring it to a boil. Then take out the mutton. In another pot, add 300 grams of clear soup, 10 grams of cooking wine, 1 gram of refined salt, scallion and ginger slices, add mutton, simmer for about 20 minutes, remove, and cut into 1-inch-5-minute, 4-minute long strips with a knife.

3. In the frying pan, add peanut oil and heat it to 60%. Dip the cooked mutton strips with corn flour and wrap them with egg liquid. Deep fry them into light yellow. Remove and control the oil.

4. Pour 250 grams of clear soup into the pot, add mutton strips, add 10 grams of cooking wine, 1 gram of refined salt and pepper, simmer on low heat for 5 to 10 minutes, and then put coriander, shredded onion, shredded ginger, vinegar and sesame oil out of the pot.

Stewed mutton

The main ingredients of stewed mutton are hind leg meat, 25 grams of coriander, 1 egg, 20 grams of cooking wine and 2 grams of refined salt.

Method:

1. Cut the root of coriander, wash it with water and cut it into 8 parts. Cut 25g scallion into sections and 25g scallion into shreds. Cut 15g ginger into slices and 10g ginger into shreds. Break up the eggs in a bowl.

2. Pour clean water into the pot, put the washed mutton into the pot and bring it to a boil. Then take out the mutton. In another pot, add 300 grams of clear soup, 10 grams of cooking wine, 1 gram of refined salt, scallion and ginger slices, add mutton, simmer for about 20 minutes, remove, and cut into 1-inch-5-minute, 4-minute long strips with a knife.

3. In the frying pan, add peanut oil and heat it to 60%. Dip the cooked mutton strips with corn flour and wrap them with egg liquid. Deep fry them into light yellow. Remove and control the oil.

4. Pour 250 grams of clear soup into the pot, add mutton strips, add 10 grams of cooking wine, 1 gram of refined salt and pepper, simmer on low heat for 5 to 10 minutes, and then put coriander, shredded onion, shredded ginger, vinegar and sesame oil out of the pot.

Longitude: 104.06573486

Latitude: 30.65946198