Braised Mutton that is Delicious Enough to Lick Your Fingers
1.
Soak the mutton in bleeding water, put it in a pot with cold water, boil the water, remove the bleeding foam, wash the mutton, and drain the water.
2.
Put oil in the pan, add rock sugar, fry the sugar color on a low fire, then add the blanched mutton, stir fry for color, add a spoonful of Pixian bean paste, a spoonful of soybean paste and continue to fry, then pour in ordinary soy sauce, light soy sauce Color, add cooking wine, add hot water without lamb, put a small handful of pepper (about 10 pieces), fennel, cinnamon, Beijing onion, bay leaves, red dates, cook over medium heat
3.
During this period, the mutton should be turned over to prevent it from sticking to the pot. After about an hour, the soup will be collected and dried, and it can be out of the pot!
Tips:
The amount of a spoonful of Pixian and soybean paste adds the flavor of lamb. It is not spicy or salty, so don't worry that children can't eat it.
Pixian Doubanjiang and Soybean Paste are definitely the soul of this dish. They can be left alone, but the taste is completely different. I have made a lamb scorpion before and also used these ingredients. The delicious baby licked his fingers and ate a piece. One piece, students with complete materials will try it out!