Braised mutton is a traditional food in China with a long history, especially the Hui flavor. The main ingredient is mutton, supplemented by stewed carrots. Mutton is warm and suitable for winter.

The practice of braised mutton 1

1. Thaw the mutton in the refrigerator, blanch it and take it out.

2. Put the mutton in the pot.

3. Put down ginger, garlic, pepper, star anise, cinnamon and red dates.

4. Pour in 500 grams of rice wine.

5. The fire boils.

6. Put down 2 spoonfuls of rock sugar.

7. Add a proper amount of soy sauce and fresh sauce, boil over high fire and simmer for 80 minutes.

8. Add the right amount of salt and cook for 5 minutes.

9. Put some minced garlic and mix well.

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Method 2 of braised mutton

Food preparation

500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.

Production steps

1. Wash the mutton ribs and cut them into small pieces 4 cm square.

2. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water.

3. Wash carrots and cut into pieces.

4, wok fire, simmer in soybean oil, add onion and ginger slices to stir-fry the fragrance.

5. Simmer the mutton for 5 minutes, then add the radish and soy sauce and stir-fry until it turns red.

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The practice of braised mutton 3

Food preparation

Material: mutton1500g.

Ingredients: 500 grams of white radish.

Seasoning: 75g of vegetable oil, 20g of soy sauce, onion, ginger 1 5g, 4g of salt, 3g of monosodium glutamate1g, 3g of star anise, 3g of cinnamon, 5g of kaempferia kaempferia, 3g of tsaoko, 5g of dried pepper, 20g of cooking wine, 50g of coriander and 0g of sesame oil10g.

Production steps

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2. Wash and peel the radish and cut it into pieces with the same size as the mutton; Wash star anise, cinnamon, kaempferia kaempferia and cardamom, put them into seasoning bag and tie them with rope.

3. Put a clean pot on a high fire, put oil and burn it to 60% heat, stir-fry onion and ginger, stir-fry mutton, cooking wine and soy sauce together, add fresh soup and seasoning bag and boil it over high fire until it is 60% rotten, skim the floating foam, add radish and burn it until it is crisp (complete in shape), take out the seasoning bag and put it on the fire for collection.

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