Mutton soaked dumplings

Overview

Mutton soaked dumplings, I don’t know where this dish comes from as a local delicacy, but it has a more homely taste. The food that impressed me most when I was a child was this dish made by my mother that could only be eaten during holidays. A large pot of thick mutton soup is cooked in a large grass pot, and a handful of rice dumplings are soaked in it. The soup is so thick and fragrant that you can't wait to pick it up and eat it with all the soup and water.

Tags

• hot dishes
• lunch
• coriander
• garlic
• ginger
• green onions
• mutton
• sanzi
• soybeans
• red pepper

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Soak the soybeans in advance

   

3. 3 Wash the coriander and shred the green onions

   

4. 4 Wash the mutton and cut into large pieces

   

5. 5 Place green onions and ginger slices in the rice cooker, add mutton and water to cover the mutton, set the mutton button and simmer for 30 minutes, do not stew too much

   

6. 6 Take out the stewed mutton and wash off the fat

   

7. 7 Slice the lamb

   

8. 8 Preheat the pan and add oil until it is 7 minutes hot. Add garlic, ginger slices and red pepper

   

9. 9 Add the mutton and stir-fry, then add a little light soy sauce and simmer for 2 minutes

   

10. 10 Add soybeans and stir-fry for a minute

    

11. 11 Pour in the mutton stock for stewing the soup, more sugar water is needed

    

12. 12 After simmering for 15 minutes, add salt and chicken essence to taste, then add the dumplings and then turn off the heat. Do not continue to stew. If you continue to stew, the dumplings will quickly turn into paste

    

13. 13 Serve on a plate, top with green onions and cilantro for decoration. When eating, you can add the scallions and cilantro for seasoning