Dry pot mutton(gan guo yang rou )

Dry pot mutton

Introduction:

Production steps:

Step 1: Reserve mutton in water.

Step 2: peel and wash carrot, cut into pieces with hob.

Step 3: prepare dried pepper, star anise, cinnamon, fragrant leaves, tangerine peel and rock sugar.

Step 4: cut the scallion and ginger.

Step 5: put the oil in the pot and stir fry the rock sugar over low heat to get the sugar color.

Step 6: add mutton, add cooking wine, stir fry and color.

Step 7: add ginger, dried pepper and spices to stir fry until fragrant.

Step 8: add a spoonful of bean paste and stir fry the red oil.

Step 9: add water without mutton and bring to a boil.

Step 10: put carrots under the casserole.

Step 11: transfer the boiled mutton into the casserole, adjust the automatic gear and simmer for about 90 minutes until the mutton is cooked and rotten.

Step 12: finally transfer the stewed mutton into the pot, add salt, chicken powder, add scallion, stir fry evenly, transfer into the dry pot, and serve on the stove.

Materials required:

Mutton: moderate

Radish: right amount

Scallion: right amount

Ginger: right amount

Dry red pepper: appropriate amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Star anise: right amount

Rock sugar: right amount

Cooking wine: moderate

Bean paste: right amount

Salt: right amount

Chicken powder: right amount

Old style: moderate

Note: 1. Before the sheep and after the dog, so to buy mutton should buy the front leg or lamb chops, lamb belly part of the meat is better. 2. When serving in a dry pan, you don't need to collect the juice too dry. Leave a little more soup so that you can scald the dishes after eating the meat.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: medium spicy

Chinese PinYin : Gan Guo Yang Rou