Stewed mutton

Stewed mutton

Introduction:

"About two and a half catties of mutton with bone, cut it into one inch to one inch and a half pieces, put the meat and cold water in the pressure cooker, the water is about 80% of the meat, do not submerge the meat, bring the water to a boil, skim the foam, put some scallion, Chinese prickly ash, fresh ginger, dry pepper in the pot, add soy sauce, salt, cover, high pressure valve exhaust, high pressure for 18 minutes, boil the fire to dry the water."

Production steps:

Step 1: chop the fresh mutton with bone into one inch pieces and put it into the pot

Step 2: add cold water to 80% of the meat. Do not add more water. Bring to a boil over high heat. Remove the floating powder

Step 3: put some scallion, Chinese prickly ash, fresh ginger and dry pepper into the pot, add soy sauce and salt, cover the pot, exhaust the high pressure valve, and press for 18 minutes, then turn the pot into a big fire and dry the water

Step 4: Loading

Materials required:

Mutton with bone: 1000kg

Red onion: right amount

Zanthoxylum bungeanum: 25

Fresh ginger: right amount

Soy sauce: moderate

Salt: right amount

Dry pepper: right amount

Note: the water should be dried before it has a strong flavor, so it is not allowed to put large ingredients

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh