Lamb and Taro Claypot
by Old lady who loves to dance
Favorite
Difficulty
Hard
Time
2h
Serving
2
Almost every household in Qidong countryside raises goats. With the passage of time, Qidong people have a special liking for mutton, and their methods and eating methods have become more and more particular. Qidong mutton's reputation has gradually spread. Characteristic mutton restaurants are spread all over the city, even in big cities such as Shanghai and Suzhou, the "Qidong mutton" brand has also appeared one after another, and the business is really booming.
According to the chef, although the process of making Qidong mutton is not mysterious, it is rather delicate. After the sheep is killed, boil water in the raw stove, and the fire becomes stronger. Put the mutton into the pot and cook it slowly until it is overripe. After the cooked meat is taken out, the white slices are white slices, and the braised ones are braised in brown sauce. In the past, condiments were nothing more than rice wine, ginger, and chili. Now it's different. In addition to the traditional ones, condiments such as soy sauce king, hoisin sauce, rock sugar are indispensable. The original smell of braised lamb has disappeared, and the umami flavor is released to the fullest, reaching the ultimate taste.
People in Qidong have a special perception of the word "fresh" formed by the combination of fish and sheep. In Qidong, fish and mutton can often be tasted in restaurants. The taste of this dish is really mouth-watering.
Lamb has the effect of dispelling cold and helping warmth, so it is especially suitable for winter consumption. In winter, lamb on the table gradually becomes a trend. Lamb is indispensable in food purchases during the holidays. When a pot of steaming braised lamb is served on the table, a sweet fragrance will fill the mouth. When the lamb slips into the stomach, the strange umami will stay in your feelings for a long time. At this time, other delicacies of mountains and seas have become eclipsed, and there is no taste, you will involuntarily grab the wine cup on the table and drink it all! "
According to the chef, although the process of making Qidong mutton is not mysterious, it is rather delicate. After the sheep is killed, boil water in the raw stove, and the fire becomes stronger. Put the mutton into the pot and cook it slowly until it is overripe. After the cooked meat is taken out, the white slices are white slices, and the braised ones are braised in brown sauce. In the past, condiments were nothing more than rice wine, ginger, and chili. Now it's different. In addition to the traditional ones, condiments such as soy sauce king, hoisin sauce, rock sugar are indispensable. The original smell of braised lamb has disappeared, and the umami flavor is released to the fullest, reaching the ultimate taste.
People in Qidong have a special perception of the word "fresh" formed by the combination of fish and sheep. In Qidong, fish and mutton can often be tasted in restaurants. The taste of this dish is really mouth-watering.
Lamb has the effect of dispelling cold and helping warmth, so it is especially suitable for winter consumption. In winter, lamb on the table gradually becomes a trend. Lamb is indispensable in food purchases during the holidays. When a pot of steaming braised lamb is served on the table, a sweet fragrance will fill the mouth. When the lamb slips into the stomach, the strange umami will stay in your feelings for a long time. At this time, other delicacies of mountains and seas have become eclipsed, and there is no taste, you will involuntarily grab the wine cup on the table and drink it all! "
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