Braised mutton

Braised mutton

Introduction:

"The most beautiful way to eat mutton with skin! What Mi Ma bought was lamb chops. She only bought one kilo. The boss of the meat seller cut it for 30 yuan. When I went home, Ma, where is the lamb chops? It's a piece of mutton with five flowers and skin. There are several ribs, but it can be omitted. Originally, I was going to stew the lamb chops soup, so I had to change the method of cooking and add a carrot to stew it. Let alone, this kind of mutton with belt oil is delicious! ”

Production steps:

Step 1: material drawing.

Step 2: cut carrots into hob pieces, cut scallions into large sections, leave some chopped, ginger pat song, mutton in cold water, add wine, scallion and ginger, blanch.

Step 3: pour oil into wok, add chopped green onion and stir fry until fragrant.

Step 4: pour in large pieces of boiled mutton and stir fry.

Step 5: add salt, add wine, add soy sauce, stir fry until oil comes out.

Step 6: add pepper powder and cumin powder (small amount).

Step 7: put scallion, ginger, spice and carrot into the pressure cooker.

Step 8: change the pan to the pressure cooker.

Step 9: you can use soup without water.

Step 10: turn the high heat to low heat for 20 minutes.

Step 11: after boiling, you can take a little sauce, you can seasoning for the second time.

Step 12: put chopped garlic on the plate and serve.

Materials required:

Mutton with skin: moderate

Moderate amount: carrot

Garlic sprouts: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Star anise: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Pepper: right amount

Cumin powder: right amount

Note: 1, this method of burning mutton rich flavor, and mutton enough to absorb the sweet carrot, not the same as braised. 2. You don't need more spices. Just a few will be enough. 3. Cumin goes well with mutton, but you can't eat it too much. If you have more, you'll get the better taste. 4. Soup used to mix noodles or stew powder, especially delicious.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh