Slow stewed mutton

Slow stewed mutton

Introduction:

"Hainan's mutton is basically eaten with skin. The meat quality is fine and the taste is light. The gravy produced by slow stewing over low heat and mixed with white rice is very fragrant. A few dishes of spicy and sour dishes add more flavor."

Production steps:

Materials required:

Leg meat with skin: moderate

Onion: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry red pepper: appropriate amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Ginger: moderate

Flower carving: appropriate amount

Brewing soy sauce: right amount

Volvariella volvacea: right amount

Brown sugar: right amount

Vegetable oil: right amount

matters needing attention:

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh