Braised mutton pot

Overview

Although the mutton in Xinjiang is a little expensive, it is still worth it. Mutton - Kazakh sheep, formerly known as Fuhai big-tail sheep, also called Altay big-tail sheep, is famous for its tender and delicious meat without any smell. The meat of breastfed lamb is tight and tender, and the lean meat contains fat. It is delicious and has high nutritional value.

Tags

• hot dishes
• chinese banquet
• old man
• winter recipes
• banquet dishes
• lunch
• lee kum kee’s secret braised sauce
• mutton
• oil
• rice wine
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Cut the lamb into small pieces.

   

2. 2 Boil water in a pot.

   

3. 3 Rinse clean

   

4. 4 Put a small amount of oil and rock sugar into the pot. If the rock sugar is a bit large, you can use a spatula to break it into pieces.

   

5. 5 Fry the sugar color (after the rock sugar melts, the color turns golden brown, and when the oil surface is bubbling, you can add the ingredients and fry the sugar color).

   

6. 6 After the mutton is stir-fried evenly, add the secret braised sauce, star anise, bay leaves, rice wine and Sichuan peppercorns.

   

7. 7 Then stir-fry evenly.

   

8. 8 Add enough water to the pot at a time and bring to a simmer over medium-low heat.

   

9. 9 When the water is reduced, pour it into a casserole.

   

10. 10 Cover the pot, simmer over low heat for about 15 minutes, then turn off the heat and take it out of the oven.