How to stew mutton leg meat (the correct way to stew mutton leg meat)

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List of contents for this article:

• 1、How to stew mutton leg meat
• 2、Method of stewing mutton leg meat
• 3、How to cook Ningxia Tan sheep leg meat delicious

How to stew mutton leg meat

1. Stewed Tan mutton leg (original flavor), process mutton leg and cut it into large pieces, soak in cold water for 2 hours to remove blood, add ginger slices, pepper, and cooking wine to remove the fishy smell when blanching water.

2. Soak to remove blood: Cut the mutton leg meat into large pieces and soak in cold water for 2 hours (change the water halfway) to reduce the fishy smell.

3. The method of stewing the leg of mutton is as follows: Ingredients required: leg of mutton, 2 kilograms of potatoes, 2 carrots, 1 onion, 1 garlic, 5 cloves of ginger, 3 slices of cooking wine, appropriate amount of soy sauce, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of water, appropriate amount of coriander, appropriate amount of production steps: Preparation and blanching: Wash the leg of mutton, cut into pieces, blanch it with boiling water to remove the blood foam, and set aside. Cutting ingredients: Cut potatoes and carrots into slices, shred onions, slice garlic and ginger, set aside.

4. The key to making the leg of lamb meat soft and delicious before stewing lies in the coordination of meat selection, processing and heat.

5. The method of stewing mutton leg meat that is delicious and rotten and has no fishy smell is as follows: Ingredients: 500 grams of mutton, half of radish (200 grams).

Method of stewing mutton leg meat

1. Processing mutton cut into large pieces (about 5 cm square), soak in cold water for 2 hours, change the water twice halfway, and thoroughly remove the blood.

2. Ingredients: 500 grams of leg of lamb, 2 potatoes, 1 green radish, 2 carrots, 10 grams of scallion white, 3 grams of pepper. Cut the leg of lamb into large pieces, remove it with boiling water, add appropriate amount of water, add pepper and bring it to the boil over high heat, and then turn to medium to medium heat. While the mutton is stewed, other ingredients are processed. Cut green onions into sections, cut ginger into large pieces and beat into pieces, peel radishes, potatoes, etc. and cut into large pieces.

3. Processing and purchasing mutton leg meat: Choose fresh and tender mutton leg meat. It is best to choose parts with a certain amount of fat, so that the mutton stewed will be more fragrant and smooth. Cleaning and slicing: Wash the leg of lamb meat and cut it into medium-sized pieces with a knife for better flavor and stewing.

4. Cut off the mutton leg meat, put it into the pan and fry it with 6 - 8 slices of ginger.

How to cook Ningxia Tan sheep leg meat delicious

Clear stewed Tan mutton leg (original flavor) Cut mutton leg into large pieces, soak in cold water for 2 hours to remove blood, add ginger slices, pepper, and cooking wine to remove the fishy smell when blanching water. After blanching, rinse with warm water to keep the meat firm. Add enough boiling water to the key casserole to stew, add mutton, spring onion segments, ginger slices, and a small handful of dried peppers (remove the mutton and increase the aroma). Bring to a boil over high heat and turn to low heat and simmer for 5 hours, skimming the foam halfway. Cut white radish or carrot into hob pieces, add in the last 30 minutes, and sprinkle with wolfberry.

Ningxia Tan sheep is tender and tender without mutton and balanced in oil. These three eating methods best highlight its flavor characteristics: the most classic way to eat clear stewed Tan mutton is to cut large pieces of mutton with bones and simmer it slowly, using only ginger and onions to enhance the flavor. Natural frankincense can be stimulated. After two to three hours of boiling, the soup is as clear as amber, and the mutton melts immediately in the mouth.

Cinnamon, etc., simmer slowly until mutton is cooked. Season with salt before taking out of the pan, then remove the meat and serve it on a plate. Dip it in the seasoning sauce and eat it. This practice allows you to eat directly with your hands and feel the tender and juicy mutton. Of course, in addition to the above methods, there are also many cooking methods to choose from such as roasted leg of lamb, stewed mutton chops in sauce, and mutton in sauce.

Cooking steps: Wash the hind legs, sprinkle with salt and pepper and black pepper, use a knife to tie the meat a few times, add garlic, and place on a baking sheet. Stir fry the carrots and celery until fragrant, sprinkle on the leg of lamb, and bake in the oven until 70% ripe. Remove and filter the original juice with a brush, add a little mutton soup to season. Finally, slice the leg of lamb, place it on a plate, and pour it with the original juice.

Selection of Chinese clear stewed hand-grabbed mutton: ribs or legs of Ningxia Tan sheep or Xinjiang Altay sheep, soak in cold water for 2 hours to remove blood.