Stewed mutton with mushrooms

Stewed mutton with mushrooms is one of the recipes of Shanghai cuisine, with mutton as the main ingredient. The cooking skill of stewed mutton with mushrooms is mainly casserole, which tastes salty and delicious. Taste: the mushrooms are crisp and tender, and the mutton is crisp and rotten.

1. Wash mutton with water, remove bones and cut into 3.3 cm square pieces, put them in boiling water, take them out, and rinse them twice with clear water. Wash the stems and roots of mushrooms and cut them into diamond-shaped pieces. Various seasonings are packed in gauze bags. ?

2. Put the casserole on medium fire, put the oil to 60% heat, add the broth to boil, then add the mutton, cooking wine and seasoning bag, move it to low heat and stew until it is 70% cooked, add the mushrooms, stew until crisp and rotten, and take out the seasoning bag.

3. Wash garlic cloves and coriander and cut into pieces. After the mutton is out of the pot, put the soup into a concave dish, sprinkle with coriander and garlic sprouts, and add a little sesame oil to serve. The production of stewed mutton with mushrooms shows that the fire is boiling and slow. The sauce is thick, the mushrooms are crisp and tender, and the mutton is crisp and rotten. Thickening is not allowed.