Braised mutton

Overview

The sheep in the northwest are Jie sheep. They have grown up eating grass on the banks of the Yellow River. They are extremely delicious and have a clear smell of mutton, so they are delicious when boiled in plain water. Jingyuan's lamb is the most famous. Braised mutton is an authentic northwest famous dish that is addictive. It is actually made by grabbing the mutton with your hands and then processing it. In general restaurants, the mutton that is grabbed by your hands is ready to be cooked, and it will be ready after 20 minutes of browning. The most delicious things in the stew are potatoes and vermicelli, and mutton is also my favorite. The way to eat in Lanzhou is to eat one pound per plate, and then have another pound of hand-grilled ribs and mutton noodles, which is extremely enjoyable.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cao guo
• cinnamon
• dried red chili pepper
• garlic
• garlic sprouts
• leg of lamb
• light soy sauce
• lilac
• old soy sauce
• onions
• pixian doubanjiang
• potatoes
• rock sugar
• star anise
• yellow sauce
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Chop the mutton leg meat into pieces and soak in water until there is no blood. Drain and set aside.

   

2. 2 All seasonings are ready.

   

3. 3 Put all the seasonings except bay leaves and dried red pepper into the seasoning box.

   

4. 4 Pour water into the pot, blanch the mutton until it bleeds. Take it out and wash off the foam.

   

5. 5 Pour in an appropriate amount of water, add the blanched mutton, seasoning box, ginger slices and bay leaves and bring to a boil over high heat, then reduce to medium to low heat and simmer for about 1 hour.

   

6. 6 Remove and set aside.

   

7. 7 Slice onions, ginger, and garlic, cut green and red peppers into cubes, cut garlic sprouts into sections, and slice onions.

   

8. 8 Knead the flour by hand until soft, peel the potatoes and cut into cubes.

   

9. 9 Pour an appropriate amount of oil into the pot, add Pixian bean paste and stir-fry over low heat to produce red oil.

   

10. 10 Add onions, ginger, garlic slices, and dried red pepper and stir-fry until fragrant.

    

11. 11 Add the lamb and stir-fry.

    

12. 12 Add light soy sauce, dark soy sauce, yellow sauce, and rock sugar and continue to stir-fry until color changes.

    

13. 13 Add the mutton soup used to cook the mutton to cover the mutton, and bring to a boil over high heat.

    

14. 14 Add potato cubes and a little salt and simmer over medium-low heat for about 10 minutes.

    

15. 15 Add hand-rolled flour and continue to simmer for about 2-3 minutes.

    

16. 16 Add onion, green and red pepper pieces and stir-fry for a while.

    

17. 17 Finally add green garlic sprouts and stir-fry evenly.

    

18. 18 Remove from pan and plate.

    

19. 19 Finished product. You can leave a little more soup, and it tastes great with lasagna after eating the meat.