Original hand-caught mutton
Ingredients
- Mutton 1000g
- Ginger Appropriate amount
- Onions 1
- Dried chili 5 pieces
- Cumin powder Appropriate amount
- Cooking wine Appropriate amount
- Chicken essence Appropriate amount
- Salt Appropriate amount
- Balsamic vinegar A few drops
Steps
1. Wash the mutton, soak it in water, change the water three or four times to remove blood.
2. Put half a pot of water into the pot and bring to a boil, add the mutton and blanch it.
3. Skim off the scum, pick up the mutton until it turns milky white, and drain the water.
4. Peel the onion, wash it and cut it into thick strips.
5. Heat the pan with cold oil. When the oil is 80% hot, add the mutton and stir-fry over high heat for a while.
6. Add dried chili and stir-fry.
7. Add onions, ginger, cooking wine and stir-fry for a while.
8. Add boiling water to cover the mutton, add a few drops of balsamic vinegar, and cook over high heat for about 15 minutes.
9. Cook until the soup thickens, add salt to taste, turn down the heat and simmer for about 10 minutes.
10. Just use chopsticks to penetrate the meat smoothly. Reduce the juice over high heat, add cumin powder, chicken essence and green onions to taste, and remove from the pot.
11. Load the plate. The mutton is soft, tender and fragrant, and the aroma of mutton fills your mouth as soon as you enter it, without any smell.
12. Doesn’t it look very appetizing?
