Thirteen Fragrant Mutton

Name: Thirteen Fragrant Mutton
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1200g Lamb; Some salt; Some Sugar; Some Cooking Wine; Some Fresh soy; Some Soy sauce; Some ginger; Some shallot; Some Green garlic; Some chili sauce; Some star anise; Some Cinnamon; Some pepper

by Old lady who loves to dance

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Both LG and his son like to eat lamb, especially Qidong’s goat meat is very famous!

Because almost every family in the countryside raises goats, in winter, eating lamb is the biggest blessing!
The goat meat is delicate, and the mutton used here is used to cook the mutton with the belt bones, so the soup is rich and the mutton is very fragrant.

There are still 2 packs of goat meat in the refrigerator. LG always urges me to cook it quickly.

LG said that mutton is only tasty in winter, and after winter, it is not tasty.
What is this theory? I feel like he wants to eat it himself, so let's make an excuse?

Today I made thirteen-flavored lamb, cooked in an automatic cooking pot, which is easier. "

Thirteen Fragrant Mutton

1. Lamb thawed

2. Prepare the seasoning

3. Boil the lamb in boiling water and remove

4. Take the automatic cooking pot and put down the ginger, onion, star anise, cinnamon, pepper, chili sauce.

5. Add lamb.

6. Add cooking wine, add six cups of water

7. Add sugar.

8. Add fresh soy sauce.

9. Cover the pot, press the "chicken" button to boil for 10 minutes, turn to low heat for 50 minutes

10. Add dark soy sauce, salt, add 2 tablespoons of thirteen spice powder

11. Press the "high heat button" to cook until the juice thickens

12. Stir it to make it even

13. Put some chopped green garlic and stir evenly, and serve.

Tips:
1. The amount of water added should be equal to that of lamb.

2. Because there are 2 pieces of mutton in the lamb, so I didn’t add extra oil.

3. If you like a lighter color, you can leave out the soy sauce.