Braised mutton

Overview

For more than 20 years, this is the only way to cook braised lamb at home, and there is no other way. My family never gets tired of eating it, and it is my kid’s favorite. The lamb is delicious and tender, with a slight barbecue flavor. In fact, the only secret is the seafood sauce; the combination of fish and lamb---it is really delicious!

Tags

• hot dishes
• northwest cuisine
• winter recipes
• full banquet of manchu and han dynasties
• canola oil
• chili
• cinnamon
• cooking wine
• mutton
• onion white
• rock sugar
• star anise
• fragrant leaves
• ginger slices
• hoisin sauce
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Cut the mutton into small pieces, soak in water for 30 minutes, blanch in a pot, then wash and set aside

   

3. 3 After the pot is hot, pour in canola oil, stir-fry the onions, ginger, star anise and other seasonings, then serve

   

4. 4 Leave the base oil and stir-fry the seafood sauce until thick

   

5. 5 Pour in the mutton pieces and stir-fry over low to medium heat

   

6. 6 When it is slightly browned, add cooking wine

   

7. 7 Then pour in the stir-fried seasoning and appropriate amount of warm water and cover over high heat

   

8. 8 After boiling, turn down the heat and simmer until half of the water is reduced, pour in a little dark soy sauce and rock sugar and continue

   

9. 9 Turn to high heat and add 1 tsp of salt

   

10. 10 Add MSG and turn off the heat

    

11. 11 Serve on a plate and sprinkle with cumin powder and white sesame seeds