The new method of mutton, which has lived for more than 30 years, is the first time to eat it, it is spicy and delicious, and it is really enjoyable

Today I want to share with you a different way of mutton, spicy and appetizing, the more you eat, the more you want to eat it. The new method of mutton, which has lived for more than 30 years, is the first time to eat it, it is spicy and delicious, and it is really enjoyable. In winter, eat some mutton appropriately to nourish and strengthen the body, and eat the whole body is hot.

【Roasted lamb in sauce】

1. Ingredients: 2 catties of mutton, 1 green onion, 1 head of garlic, 2 pieces of ginger, 4 spicy millet, appropriate amount of coriander, 1 handful of fresh peppercorns, appropriate amount of rice wine, 4 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of oyster sauce, appropriate amount of salt, appropriate amount of rock sugar, 2 spoons of pepper, appropriate amount of cooking oil.

Second, the practice of roasting mutton with sauce:

1. Prepare all the ingredients, and clean the lamb first after buying it home. Then put the mutton into the pot, add enough water, cut a few slices of ginger in it, put in an appropriate amount of rice wine to remove the smell, and simmer over low heat. In this way, the blood in the mutton can be slowly boiled out, and when the water is boiled, a layer of blood foam floats on the surface. Skim the blood foam with a spoon first, then remove the mutton, put it in warm water, and clean the mutton. Don't wash it directly with cold water, otherwise the mutton will shrink when the meat is cold, and it will taste special firewood when the time comes, and the cleaned mutton will be put into a basin for later use.

2. Clean the green onions, cut them into oblique blades, peel and clean the garlic, and cut them into slices. Wash the ginger and cut into cubes. You don't need to cut the millet spicy too finely, just cut it in half and cut it into two sections. Stir up a pot, put an appropriate amount of cooking oil in it, and pour the green onions and garlic slices into the pot when the oil is hot. Stir-fry slowly, until the green onions and garlic slices are fragrant, and fry dry. At this time, take out the ingredients and throw them away, so that the fried oil will taste more fragrant. Put the ginger pieces, millet spicy segments, and Sichuan peppercorns into the pot together, and fry them first to bring out the fragrance. Then pour the mutton into the pot, stir-fry the oil, and stir-fry until fragrant.

3. When the mutton starts to turn slightly yellow, we pour an appropriate amount of rice wine along the edge of the pot and continue to stir-fry. After stir-frying until the rice wine has evaporated, we start to season, add 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, continue to stir-fry evenly, and stir-fry the lamb until it tastes. At this time, add warm water that has not covered all the ingredients, add an appropriate amount of rock sugar to improve the freshness, then put in 2 tablespoons of pepper to remove the smell, stir well, cover the lid, first boil over high heat, then adjust to medium-low heat, and stew the mutton for 1 hour.

4. When the time is up, remove the lid and we will stir-fry the lamb a few times first. Clean the casserole in advance, pour the mutton into the casserole, cover the lid, and continue to simmer the mutton for 10 minutes to make the mutton more soft and flavorful.

5. When the time comes, let's garnish with some coriander, and the delicious roasted lamb in sauce is ready. The mutton tastes spicy and flavorful, not fishy at all, and even the soup can be eaten with a big bowl of rice.

  Tips:

If you like to go with some side dishes, you can also buy some white radish cut or slice it together, the radish absorbs the flavor of the soup, and it is also very delicious to eat.