Mutton is sweet but not greasy, warm but not dry. It has the effect of appetizing and invigorating the spleen, warming and invigorating qi and blood, and dispelling cold in warm. It is more suitable for cold winter consumption. Mutton has a unique flavor. If you like mutton, you will feel that you cant eat mutton without this flavor. But I dont like this flavor very much, so I will be more picky when eating mutton. By contrast, I think the smell of black goats is relatively light, so I usually buy black goats. When mutton is bought back, it is customary to remove the blood from the water first. When the mutton is boiled, some pepper must be put on it, and the pot cover should not be covered. This can remove the mutton odor very well. When the mutton is cooked, some carrots can also remove the mutton odor. As for how to season, it depends on your preference. This time, I cooked with Nan Rui and Chen Pei. The dish was red and bright, the entrance was not a bit fussy, and the juice was fragrant and refreshing. It was worth trying.
Food Material List
- 1 lamb leg 750g
- 2 Garden radish 400g
- 1 The mutton leg is cleanly cut into small pieces, carrot peeled and cut, ginger peeled and sliced, scallion cut, orange peel softened in advance to remove the white film;
- 2 Cook lamb leg in cold water pan, sprinkle with pepper, boil over large heat without cover, then turn to medium and small heat and continue to boil for about 10 minutes until mutton vomits blood and water.
- 3 After the mutton spits out the blood water, remove it and rinse it with warm water.
- 4 Heat a suitable amount of oil in a cast iron pot, then stir-fry ginger slices and scallions.
- 5 Pour mutton into the pot and fry the mutton to dry.
- 6 Pour the cooking wine into the pan.
- 7 Stir-fry mutton until the liquor evaporates, then mix in southmilk, raw soy sauce, old soy sauce and sugar.
- 8 Stir-fry mutton and seasoning evenly, add boiling water without mutton to the pot, and add orange peel.
- 9 Cover the pot and boil over medium heat for 1 hour.
- 10 One hour later, open the lid of the pot and put carrots in it.
- 11 Stir-fry carrots and mutton evenly, cover the pan and continue to simmer for 10 minutes.
- 12 After stewing, open the lid of the pot and adjust the salt as needed.
1. When mutton is boiling water, dont cover the pot, which is conducive to the spread of mutton odor;
2. The time and amount of water for stewing mutton, depending on the weight of mutton, the pots and firepower used are adjusted appropriately;
3. Red radish is stewed in the pot for 10 minutes, and if I like soft waxy spots, it can be stewed again;
4. The white membrane of the inner layer of the orange peel should be removed. Otherwise, there will be bitterness after boiling for a long time;
5. Southern milk, raw milk and old smoke all have saltiness, whether salt needs to be adjusted to see their taste;
6. When mutton is cooked well, dont rush to eat it, but dont rush to open the lid after closing the fire, and continue to bake for 10-20 minutes with the remaining temperature of the pot, the taste is better.
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