Stewed mutton in private(si fang dun yang rou )

Stewed mutton in private

Introduction:

Production steps:

Step 1: soak sheep bone in cold water for 20 minutes to remove blood

Step 2: Boil the soup in boiling water and remove the froth

Step 3: take out the fish and add the cold water that has foamed the bones to stew

Step 4: add the seasoning: scallion, star anise, geranium, fennel, dried pepper, Angelica dahurica and cinnamon

Step 5: the mysterious excipients are on the market ～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～～. Reduce greasiness

The sixth step: add them all to the pot and boil them. It's yogurt. It's gone after a while

Step 7: add appropriate amount of salt after two hours, and then simmer for half an hour

Materials required:

Sheep bone: moderate amount

Fragrant leaves: appropriate amount

Angelica dahurica: moderate amount

Scallion: right amount

Fennel: right amount

Star anise: right amount

Cinnamon: moderate

Yogurt: right amount

Note: yogurt can make meat tender and broth delicious. So yogurt and mutton are perfect match

Production difficulty: unknown

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Si Fang Dun Yang Rou