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How to stew mutton

Step 1: wash mutton; step 2, put large pieces of mutton in cold water and bring to the boil; step 3, after boiling, there will be blood foam floating out, skim off, and then cook for about 3 minutes to remove; step 4, lukewarm water to remove the remaining foam from the meat, cut into pieces of appropriate size; step 5, put the cut mutton into the casserole, put into the cut ginger, stew with compound seasoning, pour in yellow rice wine and light soy sauce. You can pour a little more rice wine. I poured a small half of the bottle.

2. [stew in an ordinary soup pot] Mutton is stewed in an ordinary soup pot. After the fire is boiled, it needs to be simmered over low heat for about 40-60 minutes. [stew in an ordinary pressure cooker] the mutton is stewed in an ordinary pressure cooker and simmered over low heat for about 20-30 minutes. [stewed in electric pressure cooker] Mutton is stewed in electric high-voltage pot, you only need to choose beef and mutton stall to stew automatically, which usually takes about 25-30 minutes.

3. Key points: in this step, you can use a pressure cooker. After stir-frying mutton, pour into the pressure cooker, add water, cover, boil over high heat until the iron ball rotates, turn low heat and slow down for half an hour. [8]: the amount of water is just enough to submerge the mutton cubes, cover the pot, boil over high heat until it is boiled and breathed, then simmer over low heat until soft and rotten. [9]: when the mutton stew is ready, lift the lid of the pot.

4. There are some basic principles to follow when cooking mutton stew. First of all, scald the meat in water and then stew it in a pot, which can remove some fat and impurities and make the meat more reddish. Secondly, to ensure that the soup is fully flavored, so the seasoning needs to be sufficient and rich. At the same time, we also need to pay attention to the time of stewing, too long time will lead to sticky meat, too tender and soft or taste worse.

5. Practice: wash the mutton and cut it into pieces, not too big. The meat cut in peace is the same size. Soak the green vegetables and dried beans to be soaked and ready to boil the mutton pieces in cold water, remove and heat the oil in the hot pot, heat the mutton pieces to 80% heat, stir-fry the mutton pieces over high heat to produce a fragrance, add pepper and fragrant leaves, Angelica dahurica dahur

How to stew mutton

Step 1 wash mutton; step 2 put large pieces of mutton in cold water and bring to the boil; step 3, blood foam will float out after boiling, skim, and then boil out for about 3 minutes; step 4, warm water will remove the remaining foam from the meat and cut it into pieces of appropriate size; step 5, put the cut mutton into a casserole, put in sliced ginger, and stew with compound seasoning, pour in yellow rice wine and light soy sauce. You can pour a little more rice wine. I poured a small half of the bottle.

[8]: the amount of water is just enough to submerge the mutton cubes, cover the pot, boil over high heat until it is boiled and breathed, then simmer over low heat until soft and rotten. [9]: when the mutton stew is ready, lift the lid of the pot. [10]: add: 10 grams of chicken essence and 10 grams of pepper before cooking. Taste salty and add the right amount of salt to the pan. [eleven]: put the mutton on a plate and decorate it with some parsley. You can not put it without parsley.

First put Eucommia ulmoides into the pot to boil the juice, wash the mutton and put the mutton in another pot, add the right amount of Shaojiu, soy sauce, water and simmer. Then add the medicine juice to the stewed mutton and cook it until the meat is rotten. Practice three radish stewed mutton to make 500g mutton, 1000 g radish, 10 g tangerine peel. Cooking wine 15 grams, onions 20 grams, ginger 6 grams, salt 3 grams, monosodium glutamate 1 grams.

What are the correct ways to stew mutton?

1. The method is to chop the mutton into three sharp pieces, boil it thoroughly in a boiling water pot, remove it and put it in a cold water pot, then cut the washed carrots into a mutton pot, add soy sauce, salt, green onions, ginger slices, cumin, and pepper, then heat the pot on a hot fire, and then stew it in warm water until cooked. The characteristic is: it tastes soft, rotten and sweet, with endless aftertaste.

2. First put Eucommia ulmoides into the pot to boil the juice, wash the mutton and put the mutton in another pot, add the right amount of Shaojiu, soy sauce, water and simmer. Then add the medicine juice to the stewed mutton and cook it until the meat is rotten. Practice three radish stewed mutton to make 500g mutton, 1000 g radish, 10 g tangerine peel. Cooking wine 15 grams, onions 20 grams, ginger 6 grams, salt 3 grams, monosodium glutamate 1 grams.

3. Stewing methods: different methods can be used to stew mutton, such as slow stew, quick stew in pressure cooker or electric saucepan. Slow stewing takes a long time, but it can make the meat more crisp; the pressure cooker can shorten the stewing time and is suitable for the busy pace of life; the electric saucepan can keep the constant temperature and heat the meat evenly. Stewing time: the stewing time of mutton depends on the size of the meat and the cooking utensils selected.

4. Practice: wash mutton and cut into pieces, set aside; cut green onion into sections, sliced ginger, wash coriander and set aside; wash and peel carrots; cut carrots into rollers; blanch mutton and drain; add water to boil, pour in James mutton, add spring onions, ginger and cooking wine at the same time; reduce heat and add appropriate amount of salt after boiling for 20 minutes; add chopped carrots for 1 hour after putting in mutton. After 20 minutes, wait for the carrots to simmer and cook.

Double Boiled Lamb Soup soup Double Boiled Lamb Soup soup is the most common practice, retaining the original flavor of mutton. First, wash the mutton and cut it into pieces of appropriate size. Then, blanch the mutton in boiling water to remove blood foams and impurities. Then, prepare some sliced ginger, green onions, spices and other seasonings, put them in a saucepan with mutton and add the right amount of water. Boil over high heat and simmer until the mutton is soft and rotten.

How is the mutton stewed? I'll teach you ten ways!

Ingredients for stewed mutton with carrots: 250g lamb chops 250g, 2 carrots, half onion, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1 tablespoon of soy sauce, 10 grams of rock sugar, 3 pieces of fragrant leaves, 1 piece of grass fruit, 1 handful of cumin, 2 star anise, 10 grams of Hawthorn, 1 piece of tangerine peel, 4 slices of Shannai, 3 pieces of ginger, half root of scallion, 2 roots of parsley.

There are many parts of mutton, some are suitable for stir-frying, some are suitable for stew, the best choice for stewed mutton is front leg meat, or also called front tendon, fat and thin, fresh and tender meat, small taste. Cut the mutton leg into small pieces, put it into water, add a spoonful of salt, stir well, soak for 2 hours, and change the water every half an hour.

Put the mutton into the water with pepper, the water needs to submerge the mutton, and then soak for about two hours. The soaked mutton is cut into small pieces, the white radish is peeled and cut into pieces, the green onions are washed and cut into sections, and the ginger is washed and sliced. Add water to the pot, add mutton pieces, add green onions, ginger slices, cooking wine, bring to the boil, skim clean foam, continue to cook for two minutes, remove and set aside.

Practice: wash the mutton and cut it into pieces, not too big, just the same size as the meat cut in peace. Soak the green vegetables and dried beans to be soaked and ready to boil the mutton pieces in cold water, remove and heat the oil in the hot pot, heat the mutton pieces to 80% heat, stir-fry the mutton pieces over high heat to produce a fragrance, add pepper and fragrant leaves, Angelica dahurica dahur