The practice of braised mutton

"Braised mutton"-this is a traditional China food. Generally, lamb chops are the main ingredients, with carrots, onion ginger, garlic sprouts, dried peppers, star anise and other ingredients. Because of its rich fragrance, tender and delicious taste, warm stomach and body, it is deeply loved by the public. At present, braised mutton is also a popular home-cooked dish. Let's enter the teaching time of Lin Daguan, everyone's favorite.

Braised mutton-authentic method-characteristics: fragrant and delicious, soft and tender, simple to make and easy to read.

Ingredients: lamb chop with skin1000g, 2 carrots.

Ingredients: ginger 1, garlic half, onion 1, cinnamon 1, star anise 2, fragrant leaves 1, pepper 20, dried pepper 1.

Seasoning: water, cooking wine (or yellow wine or rice wine), white vinegar, soy sauce, white sugar, soy sauce, edible oil and salt.

-Start making-

①: Take a large clean basin, chop the lamb chops with skin into small pieces, put them into the basin, add enough water to prevent the lamb chops, then add 65,438+0 tablespoons of cooking wine and 65,438+0 tablespoons of white vinegar in turn, stir them evenly, soak them at room temperature for 30 minutes, change the water 2-3 times in the middle, fully soak the bleeding water, and drain them for later use (65,438+0 tablespoons in cold weather) -(Note that the step of soaking mutton here is a key step, and it must not be saved, which will be explained later).

②: Take out the pot, put the washed lamb chops into the pot together with enough water, turn on the big fire and blanch, turn off the fire after the water boils, remove and rinse off the floating foam, and drain for later use. Be sure to cook in cold water, which will be explained later.

③: Take out the pan, add a proper amount of oil to moisten the pan, add a small amount of pepper, fry over low fire, and take out. Then add onion, ginger, garlic, 2 star anise, 1 piece of cinnamon, 1 piece of fragrant leaves and 1 small handful of dried Chili, stir-fry and pour into the cooked mutton block to enhance the fragrance. Note that the water must be heated here, which will be explained later.

④: Start the rice cooker or pressure cooker, pour all the ingredients together with the soup into the rice cooker, and select the "soup-making" function to cook for about 1 hour. -(Note that it is best to stew in a rice cooker or pressure cooker here, not in one pot, which will be explained later).

⑤: Finally, pour the stewed lamb chops, carrots and other ingredients back into the wok, add a proper amount of salt and a little chicken essence to taste, stir-fry until the soup is less, and then take it out and put it on the plate. Sprinkle the remaining chopped green onion on the surface of the mutton and stew the mutton. (Note that it is best to wait until the juice is collected before adding salt, which will be explained later).

Production map: such a braised mutton with rich flavor, tender meat and delicious taste is ready. Does it look appetizing?

-"technical know-how" of braised mutton;

(1) To make braised mutton, lamb chops with skins must be the first choice. This kind of mutton is not only fat and thin, but also delicious. The collagen and tendon taste of sheepskin can also make braised mutton more memorable.

(2) Adding some peppers to braised mutton can effectively help remove the smell of mutton, enhance the flavor, and ensure that the mutton has a slightly charming fragrance, which makes you want to eat more.

(3) Finally, talk about the main methods of deodorizing mutton.

First of all, it must be soaked, and it must be soaked in white vinegar and cooking wine for at least 30 minutes. This step is the main prerequisite for removing the fishy smell; Secondly, cold water is boiled in the pot; Finally, in seasoning, onion, ginger and garlic are the basic materials to remove fishy smell, followed by spices. Octagonal cinnamon is mainly used to add freshness and sweetness to mutton, so that mutton is not greasy, fragrant leaves are used to enhance fragrance and taste, and pepper is the key dry material to remove fishy smell and taste. There are a lot of these materials, and the taste is not bad.

Of course, if you are a classmate who likes mutton with a particularly soft taste, you can also add a small amount to the stewed mutton.

"tangerine peel and hawthorn"

This will make the mutton more tender and delicious.