Rice wine stewed mutton

Overview

Although the mutton in Xinjiang is a little expensive, it is still worth it. Mutton - Kazakh sheep, formerly known as Fuhai big-tail sheep, also called Altay big-tail sheep, is famous for its tender and delicious meat without any smell. The meat of breastfed lamb is tight and tender, and the lean meat contains fat. It is delicious and has high nutritional value.

Tags

• hot dishes
• home cooking
• chinese banquet
• children
• old man
• winter recipes
• lunch
• famous dishes
• crushed rock sugar
• lee kum kee’s secret braised sauce
• mutton
• old soy sauce
• rice wine
• star anise
• salt

Ingredients

Steps

1. 1 Lamb and rice wine.

   

2. 2 Cut the lamb into small pieces.

   

3. 3 Boil water in a pot.

   

4. 4 Rinse well.

   

5. 5 Add crushed rock sugar into the pot. When the rock sugar in the pot melts and dense bubbles appear at the bottom, and the color turns yellow-brown, the fried sugar color is completed.

   

6. 6 Add the mutton and stir-fry for about 30 seconds, then add the secret braised sauce, dark soy sauce, rice wine, star anise, and stir-fry evenly.

   

7. 7 Add rice wine.

   

8. 8 Add salt, add water, cover the meat, bring to a boil over high heat and then simmer over medium to low heat.

   

9. 9 Simmer until the juice is reduced, reduce the juice over high heat, and serve on a plate.