Qidong style roast mutton

Overview

It used to be thought that eating mutton was only exclusive to people from the northwest, and the most famous way to do it was in Ningxia, Xinjiang, Qinghai and other places in the northwest. In fact, different ethnic groups across the country have unique ways of cooking mutton. The taste is also quite different. The popularity of mutton in winter is not comparable to that of ordinary meat. When the weather gets cold and there is a cold wave, there is always a reason to eat mutton. There are many ways to make mutton in general. This time I followed Teacher Dieer to make roast mutton from Qidong, Jiangsu. Almost every household of the locals eats mutton after winter. The cooking method of mutton is also very unique. It not only contains meat and bones, but also Chinese cabbage and garlic sprouts. In the cold weather in the south and there is no heating, eating a few pieces of mutton will warm you up immediately. Drinking a few mouthfuls of mutton soup will not only make your blood boil, but also make your nose sweat!

Tags

• hot dishes
• old man
• dinner with friends
• xinjiang cuisine
• winter recipes
• lunch
• ancient brown sugar
• burnt jujube slices
• chinese cabbage
• dried red chili pepper
• fresh soy sauce
• garlic sprouts
• ginger
• green radish
• leg of lamb
• shaoxing rice wine
• pepper
• salt

Ingredients

Steps

1. 1 leg of lamb (about 1500g) 500g Chinese cabbage 1 garlic sprout and half a radish 300g Shaoxing rice wine 110g fresh soy sauce

   

2. 2 Wash the leg of lamb, remove the meat and cut it into pieces. Use the back of a knife to smash open the mutton bone. The pieces will be too big if you can't smash them. Cut the radish into chunks with a hob, and fluff the ginger with a knife

   

3. 3 Add water to the pot, add 20 grams of ginger, radish cubes and 50 grams of rice wine

   

4. 4 Put the lamb leg meat and bones into the pot

   

5. 5 After the water boils, skim off the foam and cook for 3 minutes until the blood foam has completely solidified

   

6. 6 Take out the lamb leg meat, wash and drain

   

7. 7 In another pressure cooker, put the mutton bones first, then the mutton, and add the flattened ginger

   

8. 8 Put in the ancient brown sugar one by one

   

9. 9 Fresh soy sauce

   

10. 10 Shaoxing old rice wine

    

11. 11 Dried red chili pepper

    

12. 12 Burnt jujube slices

    

13. 13 A little salt

    

14. 14 Finally add 2 bowls of water

    

15. 15 Put it into the pot, cover and turn on the electric knob for 15 minutes.

    

16. 16 After 15 minutes, the mutton will be off the bone

    

17. 17 Cut garlic sprouts into small pieces

    

18. 18 Wash the Chinese cabbage, control the water, and separate the leaves

    

19. 19 The upper part of the Chinese cabbage is cut with a thin oblique blade, and the leaves are cut into large sections

    

20. 20 Put the stewed lamb leg into the wok and cook over high heat for 5 minutes

    

21. 21 If it tastes bland, add a little salt

    

22. 22 Put in the Chinese cabbage part first

    

23. 23 When it softens slightly, add the cabbage leaves and cook for 2-3 minutes

    

24. 24 Finally add garlic sprouts

    

25. 25 Sprinkle in pepper and mix well

    

26. 26 Finished product