Stewed shawuer meat - Xinjiang flavor

Stewed shawuer meat - Xinjiang flavor

Introduction:

"Altai lamb in Xinjiang is famous for its delicious taste, but it is rare to see the practice of steaming with oil instead of boiling with water. Ten years ago, a local chef came up with the idea of steaming mutton with sheep's tail oil, which not only saved water, but also made delicious lamb, and named it sauerkraut. Shawuer stewed meat is a large piece of mutton, with potatoes, carrots and onions as accessories. The fresh mutton mixed with soup melts in the mouth. It is salty and delicious, and tastes smoother than ordinary meat. In addition, the local Kazakh potatoes and carrots are fat but not greasy. Shawuer stewed meat is delicious, the key is different from other mutton. It is said that the general choice is a 15-16 kg lamb. First, lay a thick layer of sheep tail oil on the bottom of the pressure cooker, then cut the mutton into large pieces and put it into the pot. According to the height of the mutton, spread the same thickness around the pressure cooker until it is even. At the same time, put the potatoes, carrots and vegetables together, add a little salt, cover the pot and steam for about an hour. Big potatoes and carrots, big mutton taste bad! Shawuer stewed meat won the title of top ten famous snacks in the food competition held in Altay in 2005. Therefore, it is also regarded as a good banquet by local people. But if you want to eat this delicious sauerkraut, you have to come to Jimunai hotel. The main reason why shawuer stewed meat is plump but not greasy, and its strong aroma is not smelly is that the lamb is still delicious even if it is directly cooked in boiled water without any seasoning. In order to make this sauerkraut stewed meat, I specially bought lamb for 54 yuan per kilogram. The owner of the mutton also asked to sell half of it at a time, more than 400 yuan per kilogram. But the lamb is really worth the money. It's really delicious. The only thing is that the mutton oil is a little less. The shawuer stewed meat I made is not as rich as that restaurant's oil. "

Production steps:

Step 1: Ingredients: 500g lamb, 150g potato, 300g yellow red carrot, 100g salt onion, 500g green pepper and 500g mutton oil

Step 2: cut the lamb into large pieces

Step 3: peel the potatoes and cut them into large pieces,

Step 4: wash carrot and cut into large pieces,

Step 5: cut the onion, the green pepper and some carrot

Step 6: spread the mutton oil on the bottom of the pressure cooker

Step 7: spread the Lamb on it

Step 8: cover the lamb with carrots

Step 9: potatoes

Step 10: Sprinkle with shredded onion,

Step 11: Sprinkle with salt,

Step 12: cover the pressure cooker and simmer for about 50 minutes

Step 13: open the pressure cooker and put it on the plate. Sprinkle with shredded onion, shredded carrot and green pepper for decoration. Serve

Materials required:

Lamb: 500

Sheep tail oil: 600

Red and yellow carrots: right amount

Potatoes: moderate

Salt: right amount

Onion: right amount

Green pepper: right amount

Note: the pressure cooker pressure time, according to the amount of lamb to determine the amount of mutton must be more, so that it will not be stuffy paste, mutton also cooked fast, just at the beginning of the high pressure cooker vent valve ring, then turn to low heat stew system

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and fresh