Braised mutton

Overview

The Fifth Huayan Banquet is in the main palace, the windlass draws the wine and draws the rainbow, winter mutton is piled up on gold plates, jade fat is fragrant and the sky is blue

Tags

• hot dishes
• home cooking
• chicken essence
• clear water
• cooking wine
• coriander
• ginger
• green onions
• light soy sauce
• mutton
• old soy sauce
• star anise
• zanthoxylum bungeanum
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 Choose a pound of lamb ribs, moderately fat and lean

   

2. 2 Cut green onions into sections, slice ginger, pat open garlic cloves, cut carrots into cubes, and prepare coriander, star anise, and Sichuan peppercorns

   

3. 3 Wash the lamb ribs and soak them for ten minutes

   

4. 4 After soaking the mutton, blanch the blood in water

   

5. 5 Small and medium-sized hot stir-fry ingredients

   

6. 6 Pour the mutton into the pot, add a little cooking wine to enhance the aroma and dispel the smell, and stir-fry

   

7. 7 Pour carrots into the pot and stir-fry

   

8. 8 Add a little dark soy sauce for color and light soy sauce for flavor

   

9. 9 Pour water into the pot, bring to a boil over high heat, then turn to low heat and simmer for 45 minutes; when simmering for 30 minutes, add a little salt and chicken essence to enhance the freshness, and then continue to simmer

   

10. 10 Before serving, add a little coriander to increase the flavor and serve