Mutton 1000 grams horse hoof 50 grams
Sugar cane 100 grams Garlic 30g
Ginger 50 grams Sufu 26 grams
Light soy sauce 35 grams Old soy sauce 10 grams
Oyster sauce 25 grams Rice wine 30g
Star anise 1 capsule Fragrant leaves 1 tablet
Cinnamon 1 small block Rock Sugar 20 grams
Edible oil 30g Drinking water 500 grams
Shredded garlic 20 grams
How to make Cantonese mutton stew Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 1

Step 1

First, read the recipe table and video to prepare the materials. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 2

Step 2

Because mutton bones are several times harder than pork bones, you must ask the enthusiastic stall owner to help you chop them. Do not chop them at home. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 3

Step 3

First, we prepare the ingredients, 50 grams of peeled water chestnuts, 100 grams of sugar cane cut into pieces, 30 grams of peeled garlic, and 50 grams of chopped ginger.Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 4

Step 4

Do not put any oil in the hot pan. Cut up the washed mutton and stir-fry until the water comes out. Stir-fry until dry. This process lasts about 3 minutes. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 5

Step 5

After sautéing, remove the mutton. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 6

Step 6

Clean the pot, then heat the pot and add oil. First add the ginger and sauté until fragrant, then add the garlic and sauté until fragrant. The maturity of ginger and garlic is different, so you need to fry the ginger first until both are golden. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 7

Step 7

Add the mutton and stir-fry until fragrant. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 8

Step 8

Start seasoning, add light soy sauce, oyster sauce, fermented bean curd, rice wine Nutrious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 9

Step 9

Then stir-fry quickly to bring out the aroma of the sauce. Be sure to stir-fry over high heat so that the sauce tastes good. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 10

Step 10

Then add drinking water, the amount of water should cover the mutton. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 11

Step 11

Then add the water chestnuts, sugar cane, star anise, bay leaves, cinnamon, rock sugar, and dark soy sauce prepared in advance.Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 12

Step 12

Cover and simmer for 40 minutes. The function of water chestnuts and sugar cane is to remove the mutton, and they are basically used when cooking mutton in Guangdong. Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 13

Step 13

When 40 minutes are up, we open the lid and pick out the spices such as sugar cane, star anise, cinnamon, and bay leaves. Nutrious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 14

Step 14

Pour in the starch water to thicken the soup! Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe 15

Step 15

Put into hot casserole Nutritious Cantonese cuisine for autumn and winter: Cantonese mutton stew recipe illustration 16

Step 16

Sprinkle a handful of shredded garlic and you’re done! Cantonese style mutton pot cooking tips

Dry mutton stir-fry has the best effect on removing the mutton. Blanching can remove part of the mutton smell, but it will also take away part of the freshness of the mutton. Sugar cane and water chestnuts are used to remove the smell of mutton. They are easily available in the market. If you really can’t buy them, you don’t have to put them in! Stir-frying is a dangerous move. If you are not very skilled in controlling temperature and heat, don’t imitate it. Just stir-fry honestly!