How to make braised mutton

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  1. Rinse the mutton chops Blood and water, wash clean

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  2. Put the spices in the pot and bring to a boil (the spices are not complete, it is best to have Angelica dahurica, cardamom, Sichuan peppercorns, tangerine peel, cinnamon, cloves, can better suppress the mutton smell)

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  3.Pour in the lamb chops and blanch the blood, add a little cooking wine, pick up the lamb chops and clean them

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  4. Prepare dark soy sauce, ginger slices, garlic slices, star anise, grass fruits, and bay leaves (I don’t have all the spices.Where can I buy spices that can be used with stewed mutton or roasted mutton, such as angelica, cardamom, Sichuan peppercorns, tangerine peel, cinnamon, Cloves are spices that can suppress the smell of mutton)

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  5. Burn oil in the pot, 70% of the oil is hot, turn off Over medium-low heat, add two tablespoons of Pixian douban (if the rapeseed oil is about to fry, turn down the heat and add the douban, the oil will be too hot and the douban will burn easily)

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  6.Pour the ginger and garlic into the plate, stir-fry the spices until fragrant, add a few rock sugar, add the lamb chops and stir-fry

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  7.Pour in a small dish of Lee Kum Kee soy sauce, add chicken essence, appropriate amount of salt, stir-fry for two to three minutes and turn off the heat

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  8.Put the lamb chops into the stew pot, add half a pot of water, cover the lid, and simmer over high heat for twenty Turn to medium-low heat and simmer until soft.At this time, prepare the white radish and cut into pieces (if the wok has a lid, you can add water directly to the wok)

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  9. When the mutton is almost cooked, add the white radish and turn off the heat when the radish is cooked.

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  10. Remove from the pot and plate

• 11.Complete