Mutton in dry pot(gan guo yang rou jie sai si fang cai )

Mutton in dry pot

Introduction:

"This dish tastes spicy. The pungent taste spreads through the taste buds of mutton and brings with it the mellow flavor of mutton. It's very enjoyable for people who are fond of spicy food."

Production steps:

Step 1: cut the mutton into 5cm pieces, blanch in water for 4 minutes, remove and wash;

Step 2: cut the dried pepper into small segments;

Step 3: wash the garlic and coriander and cut into sections. Cut the onion into small pieces and set aside;

Step 4: put the processed main material, seasoning and water into the pot;

Step 5: cover the pot, start the [juice collection · mutton], and the cooking program will be executed automatically;

Step 6: after cooking, sprinkle the garlic, coriander and scallion, and stir the ingredients evenly.

Materials required:

Mutton: 750g

Chili sauce: 50g

Soy sauce: 5ml

Garlic: 10 petals

Coriander: 2

Dried pepper: 20

Oil: 30 ml

Ginger: 10 tablets

Garlic: 3

Onion: half

Water: 800 ml

Note: 1. According to personal taste adjustment spicy

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: other

Chinese PinYin : Gan Guo Yang Rou Jie Sai Si Fang Cai