1, wash mutton or lamb chops and blanch the blood with boiling water;

2. Put vegetable oil in the pot, add sugar and cook until it is brown, stir-fry the mutton to the highest color and pour it into the casserole;

3. Add ginger, onion, hot water, soy sauce, salt, cooking wine and dried Chili;

Star anise, pepper, licorice, cinnamon, fennel, dried tangerine peel and sand.

Seed, clove, hawthorn, jujube and medlar are put into a casserole l,

Put a spoonful of post sauce (no need to put it);

4, simmer for an hour or two, before eating, you can add carrots, white radishes, potatoes, gluten and so on.

Braised mutton hot pot soup is rich in color, crisp and not rotten. Eating in winter can not only enjoy the fun of gathering around the stove, but also nourish and strengthen the body, generate heat and avoid the cold.

Braised mutton hot pot is fat but not greasy, and the soup is red but not spicy, which is original. Dizzy Bian Xiao speaks a bit like an old Chinese doctor. But for delicious food, look at the tips-how steel is tempered and how saliva is produced!

Braised mutton has many things, such as temperature, auxiliary materials, ingredients and eating methods. Some old diners concluded that braised mutton is "chewy, crunchy and rotten when chewed, and tastes good in one bite". I feel relaxed and happy after drinking a spoonful of fresh soup.

Braised mutton, with tender meat, delicious taste, mellow soup and low price, was deeply loved by diners from all walks of life and soon became popular in Mu Ye. Braised mutton soon spread all over the Central Plains and entered Kyoto, becoming a famous new product of Henan cuisine. In the heyday of 1995, Xinxiang, Zhengzhou and other places even appeared a strange landscape of "no sheep in the morning market today".

Braised mutton is also very popular in Beijing, but now it is a bit deserted in the countryside with the contention of a hundred schools of thought in the catering industry. But there are by no means a few people who love it. Winter is coming, and I believe the opportunity to be a braise in soy sauce business is coming again!

The practice of braised mutton should also be "three stresses": meat, seasoning and soup.

1. The so-called "talking about meat" means being very particular when choosing mutton. The mutton chosen is the most nutritious part of the whole lamb, such as hind legs, upper brain and fork. At the same time, in order to ensure the tenderness of sheep, the weight of sheep should be controlled at13-15 kg; In addition, the source of sheep should choose Yudong sheep with soft meat;

2. "Seasoning" means that there are more than 30 kinds of condiments used in processing, and their main components are Chinese herbal medicines and spices, which can effectively remove fishy smell and enhance flavor;

3. "Talking about soup" is to use the main bone of the big sheep and tap the main bone with oil temperature and fire. The soup is delicious.