Fresh orange-red braised mutton
Overview
Some people can't stand the smell of mutton, and both of my children don't like it! But it’s winter, how can we miss out on mutton! After thinking about it for a while, I added fresh orange juice and orange peel, which not only removes the odor, but also adds a fruity aroma and removes greasiness! The kids love it, and the soup is reserved for bibimbap!
Tags
- hot dishes
- home cooking
- private kitchen
- chinese banquet
- pregnant women
- old man
- beginning of winter
- winter solstice
- winter recipes
- xiaoxue
- banquet dishes
- lunch
- dinner
- students
- cao guo
- cinnamon
- fresh orange
- garlic
- light soy sauce
- mutton
- old soy sauce
- onions
- oyster sauce
- rock sugar
- zanthoxylum bungeanum
- fragrant leaves
- ginger
Ingredients
Steps
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Prepare all the seasonings
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Peel off the orange peel and cut the pulp in half and set aside
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I used lamb shanks, lamb with skin on, cut into large chunks
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Add water to the pot, add cooking wine, Sichuan peppercorns, green onions, bring to a boil, add mutton, cook over high heat for five minutes, remove the mutton back and use
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Add butter to the pan
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Add all seasonings (except orange) and stir-fry
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Add mutton and stir fry until fragrant
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I squeeze the juice from one orange directly with my hands!
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Add dark soy sauce, light soy sauce, and oyster sauce
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Add the boiling water that has been used to remove the mutton and bring to a boil
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After boiling for five minutes, take out the grass fruits, bay leaves, star anise and cinnamon! Then add tangerine peel!
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Bring to a boil over high heat and simmer over low heat for 2 to 3 hours
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Finally sprinkle with coriander and serve!
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Leave more soup, mix the rice, it will be fragrant! If you like my recipes, public account: Qishi
