Slow stewed mutton
Introduction:
"Hainan's mutton is basically eaten with skin. The meat quality is fine and the taste is light. The gravy produced by slow stewing over low heat and mixed with white rice is very fragrant. A few dishes of spicy and sour dishes add more flavor."
Production steps:
Materials required:
Leg meat with skin: moderate
Onion: right amount
Garlic: right amount
Zanthoxylum bungeanum: right amount
Dry red pepper: appropriate amount
Cinnamon: moderate
Fragrant leaves: appropriate amount
Ginger: moderate
Flower carving: appropriate amount
Brewing soy sauce: right amount
Volvariella volvacea: right amount
Brown sugar: right amount
Vegetable oil: right amount
matters needing attention:
Production difficulty: simple
Technology: stewing
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Man Dun Yang Rou
Slow stewed mutton
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