Stewed mutton is a traditional famous food in Kashgar, and is a dish for festivals and hospitality.Especially the method of stewed lamb in the method of stewed lamb, which is fresh and delicious in Daquan, is tender and delicious.The practice of stewed mutton in other areas will add some materials to adapt to your taste.For example, the appropriate amount of onion, ginger, pepper, pepper, coriander, green radish, flavor, etc. will be added to the home common practice of stewed lamb. The taste is also light and pleasant.
The method of clearing lamb to stew lamb
Ingredients lamb (net) 2500 grams, 1000 grams of sheep bone, 1000 grams of white radish, 5 grams of peppercorns, 150 grams of coriander, 50 grams of cooking wine, refined salt, monosodium glutamate, ginger (shot), shallots (rolling) each moderate amount, sesame oil DoubanFour dishes.
Method 1. Choose a whole piece of lamb ribs, cut the tendons into five pieces, and dip the sheep bone with water to remove the blood water.
2. Put the sheep bone (knocking) at the bottom of the aluminum pot, put the mutton on top, mix water and boil the fire, skim the foam, put the ginger, green onion, pepper, cooking wine and stew over the medium heat.A big note is cut from horizontal tendons.
3. Filter the soup with double gauze to each material and residue.The lamb and soup are still on the micro fire.
4. Wash and cut coriander and pack them in four discs.Peel the white radish and wash it, cut the note, cook until the seven mature, and then fish in the mutton soup.
5. Add refined salt and monosodium glutamate in the soup.
The practice of clearing lamb to stew lamb: Winter bamboo shoots cleared lamb
1. Stewed mutton salt should not be added prematurely. Add 2 hawthorn not only helps to remove the fishy smell of mutton, but also help the lamb soft.
2. After the lamb is simmered with boiling water, boil the water first when cooking.
3. When making this dish, you can also add pepper noodles and vinegar, so the taste of hot and sour fragrance is also quite different.
The practice of authentic cleansing mutton
500 grams of ingredients lamb.20 grams of winter bamboo shoots and 2 hawthorn.10 grams of cooking wine, 5 grams each of salt, green onions, ginger slices, minced shallots, monosodium glutamate, pepper, pepper, and pepper.
Method 1. Wash and cut the lamb into pieces; sliced ??winter bamboo shoots.
2. Pour the lamb pieces into the boiling water cooker and cook, remove it, change the water and boil, and then put it in the mutton.
3. Add cooking wine, hawthorn, green onion section, ginger slices, peppercorns, and skim on the floating foam and cook for about 1 hour after boiling.
4. Put in winter bamboo shoots, salt, and pepper. When the mutton is completely soft, add MSG and sprinkle with the onion.

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