【Yantai】Braised mutton

Overview

As the saying goes, mutton in autumn and winter is the best. Eating mutton in winter can not only resist the severe cold, but also nourish the body. It can be said to kill two birds with one stone. Compared with the north, mutton in the south has a stronger mutton smell. The further north you go, the better the quality of the mutton. If you have the opportunity to buy mutton from Inner Mongolia, that would be the best. When I lived in the south, I never ate mutton. The smell of mutton was always intolerable to me. When I came to the north, my view on mutton changed a lot after I drank that bowl of hot mutton soup for the first time. It turns out that mutton can be made so delicious, and the smell of mutton is almost negligible. The winter in the north is extremely cold, so mutton is also very popular, and its preparations are also diverse: mutton soup, mutton soup, mutton steamed buns, fried mutton with green onions, hand-caught mutton, braised mutton, mutton stewed with radish, etc. The most popular thing in my family is the braised lamb chops. The lamb chops are crispy and soft, fat but not greasy, deep red in color, moist with juice, and the carrots absorb enough of the gravy, making it even more delicious than the mutton.

Tags

• hot dishes
• home cooking
• chinese banquet
• winter recipes
• chenpi
• cinnamon
• dried chili pepper
• ginger
• green onions
• lamb chops
• light soy sauce
• old soy sauce
• star anise
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Soak the mutton chops in clean water with bleeding water.

   

2. 2 Prepare the auxiliary ingredients: carrots, star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chili peppers, green onions, ginger, and tangerine peel.

   

3. 3 Boil a pot of water, add onion, ginger, and pepper.

   

4. 4 Blanch the lamb chops in a pot.

   

5. 5 Remove the blanched lamb chops and drain them. Put a little oil in the pot, add the lamb chops and stir-fry.

   

6. 6 Fry until the lamb chops are lightly browned.

   

7. 7 Add all the spices and stir-fry over low heat until fragrant.

   

8. 8 Add a tablespoon of cooking wine, cover the pot, and simmer for ten seconds.

   

9. 9 Add enough water at one time.

   

10. 10 Add dark soy sauce and light soy sauce.

    

11. 11 Add rock sugar and salt, bring to a boil over high heat, then turn to low heat and simmer for about an hour.

    

12. 12 Add the carrot cubes and simmer for about fifteen minutes. Bring to a boil over high heat until the soup is thick.

    

13. 13 The mutton is crispy, fat but not greasy, and very fragrant.

    

14. 14 The carrots absorb enough of the meat juice and are even more delicious than the mutton.