How to stew diced mutton in northern Shaanxi

• 

  1. Cut the boneless mutton into 1cm cubes and soak in cold water for three hours to remove the blood.

• 

  2.Put the soaked mutton into the pot, add cold water, and cook after the water boils After three minutes, take out the mutton, pour in the meat cooking water, and clean the pot.

• 

  3. Rinse the fished out meat again, put it into the pot a second time, and add Twice as much cold water.

• 

  4.Put in dried chili peppers, seasoning box (peppercorns, ginger slices, green onions) ),Salt.

• 

  5.The purpose of washing is to make the soup look clear.

• 

  6.Bring to a boil over high heat, turn to low heat and simmer until the meat is tender, about an hour.I can’t say for sure, the longest I’ve done is four hours.

• 

  7. Don’t just look at the time for whether it’s cooked or not, because the quality of mutton is different from old to tender, so Just taste it with your mouth.If you want more soup at the end, you can turn up the heat to reduce the juice!