Mutton

Name: Mutton
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g Lamb chops; 4g salt; 10g ginger; 1 small handful pepper; 10g Cooking Wine; 15g Chili powder; Some Salt and pepper

by Corduroy

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Sheep are pure herbivores, so mutton is tender and easy to digest than beef. It is high in protein, low in fat, and contains more phospholipids. Compared with pork and beef, it has less fat content and less cholesterol. It is cold and warm in winter. One of the delicacy, can receive the dual effect of tonic and cold protection. In the cold winter, a pot of steaming lamb with hands is aggressive enough!

Ingredients

800g Lamb Chops
4g Salt

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10g Ginger

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1 small handful Pepper

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10g Cooking Wine

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15g Chili Powder
Some Salt And Pepper

Mutton

1. Wash lamb, add cold water that has not been used, boil on high heat, continue to boil for 5 minutes to fully remove blood foam

2. Remove the lamb and wash away the impurities and scum on the surface of the flesh with hot water

3. Add hot water without mutton, boil on high heat, and carefully remove the foam

4. Add cooking wine, ginger and pepper, turn to low heat and simmer

5. Cook until the chopsticks can be easily penetrated and the meat is cooked and rotten. After the broth is separated, the lamb is served on a plate and served with salt, chili noodles or salt and pepper.