Auntie’s braised mutton
Overview
What do you eat in winter in the north? Must have mutton. The latter is what my mother said. Mutton is a hot food. In my opinion, it is indispensable in the winter in the north. Hot pot? Sheep and scorpion? Old Beijing onion explosion? Fancy stew? Okay, then my dish might be called ‘Auntie’s Stewed Mutton’. Oh, by the way, there’s also my dad’s Huadiao Wine... People who have a good drinker... It doesn’t seem to have anything to do with their drinker... In short, my indispensable mutton in the northern winter~
Tags
Ingredients
- Angelica dahurica Appropriate amount
- Cinnamon Appropriate amount
- Dried red chili pepper Appropriate amount
- Garlic Appropriate amount
- Light soy sauce Appropriate amount
- Liquor Appropriate amount
- Mutton My mother said it’s about 800 grams
- Oil Appropriate amount
- Old soy sauce Appropriate amount
- Onions Appropriate amount
Steps
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Wash the mutton and cut it into slightly larger pieces. After cutting, you can soak it in water for about five minutes (this can wash away some of the blood). Add water to the pot, add the crushed ginger slices and bring the water to a boil. Add a little white wine (it will be better to add white wine first and then the meat to remove the smell). Add the meat pieces and cook for another two minutes in the pot. Take it out for up to two minutes (personal opinion) and drain the water
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Heat the oil in the pot and put in the ginger slices (I am used to frying the ginger, I feel that the flavor of the ginger will be integrated into the oil), add the prepared aniseed ingredients (put in all the pepper, pepper, star anise, dried chili and so on), pat the whole clove of garlic (don’t beat it too finely) and put it in, add the green onions, and stir-fry until fragrant
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After the aniseed is fragrant, add rock sugar, then put the meat in and stir-fry for a while (it only takes a minute or two, you have to stir-fry constantly). Some of the meat will turn golden brown and it looks very appetizing
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After stir-frying, add a little bit of light soy sauce, dark soy sauce and steamed fish and black bean sauce. Continue stir-frying for about three minutes to let it color. It smells so fragrant hahahaha
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Because time is tight, I use a pressure cooker. Pour the fried meat and condiments into the pressure cooker, add water, put the cut carrot segments in, bring to a boil and wait for the pressure cooker to start steaming, then lower the heat and simmer slowly for about 20 minutes. After the gas is released, add a little salt to the pot (personal taste, if you think it is salty enough, you don’t need to add it. I think a little salt is more fragrant, otherwise it will have no taste)
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Then it’s out of the pot~ The stewed meat is very soft and not fishy. If you want to collect the juice, you can pour it into the wok to collect the juice. I think the remaining soup can be poured over rice. If you like cilantro, add a little cilantro and it will be better~
