Spicy mutton pot

Spicy mutton pot

Introduction:

"It's time to have mutton again. Today's spicy mutton pot with northwest flavor is suitable for two kinds of hot dishes: stew a little longer and dry the soup. Add more soup and prepare some vegetables, tofu, seafood and so on, which is a hot hot hot pot soup base. It's definitely worth a try

Production steps:

Step 1: cut mutton into large walnut pieces;

Step 2: process and prepare excipients:

Step 3: put cold water into the pot, add Chinese prickly ash, cinnamon, fragrant leaves, onion and ginger, and 1 teaspoon cooking wine. Bring to a boil over high heat, then turn to low heat for about 30 minutes. Turn off the heat and simmer for 15-20 minutes;

Step 4: take out the mutton, take out the seasoning, drain the water and set aside.

Step 5: stir fry in a wok, add peanut oil, heat the wok to cool the oil, and saute shallot, ginger and garlic;

Step 6: stir fry the mutton until the moisture is removed and the surface is golden;

Step 7: add dry red pepper and stir fry evenly;

Step 8: add pepper powder and five spice powder, stir fry evenly;

Step 9: add 1 teaspoon of soy sauce;

Step 10: add potatoes and onions, stir fry and color evenly;

Step 11: add cooking wine, a little more, I add about 2 tablespoons, stir fry evenly;

Step 12: add the right amount of boiling water, no meat,

Step 13: add oil and pepper, stir well, cover and simmer for about 10 minutes until the potatoes are soft and rotten;

Step 14: add green and red pepper, stir fry evenly, and then stew for 2 or 3 minutes;

Step 15: add a little salt to taste and turn off the heat;

Step 16: put into plate and sprinkle with chives.

Materials required:

Fresh mutton: 500g

Potatoes: 1

Onion: 1

Green and red pepper: one for each

Dry red pepper: 6

Pepper in oil: 2 tablespoons

Chives: right amount

Onion, ginger and garlic: right amount

Peanut oil: 2 tablespoons

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Chinese prickly ash noodles: 1 teaspoon

Five spice powder: 1 teaspoon

Salt: right amount

Old style: 1 teaspoon

Cooking wine: moderate

Water: moderate

Note: 1, mutton first stew and then stir fry, stew time is not too long, otherwise mutton is not delicious; 2, pepper added carefully, especially oil splashed pepper, depending on their tolerance to "spicy"; 3, add more water, you can be the end of the hot pot soup; 4, finally, before adding salt, you can add some vegetables according to your preference, such as celery, rape, lettuce And so on, the nutrition will be more comprehensive.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy