Mutton and taro casserole(yang rou yu zai bao )

Mutton and taro casserole

Introduction:

"Almost every household in Qidong rural area raises goats. With the passage of time, Qidong people have a special preference for mutton, and they pay more and more attention to the methods and eating methods, so Qidong mutton is becoming more and more famous. There are characteristic mutton restaurants all over the city. Even in Shanghai, Suzhou and other big cities, the brand of "Qidong mutton" has appeared one after another, and the business is really booming. According to the chef, although the process of making Qidong mutton is not mysterious, it is quite particular. After killing the sheep, boil the water in the raw stove, and the fire is gradually flourishing. Put the mutton into the pot, and then cook it slowly until it is thoroughly cooked. After the cooked meat is taken out, the white cut is the white cut, and the red braised is the red braised. In the past, condiments were just rice wine, ginger and pepper. Now it's different. In addition to the traditional ones, soy sauce, seafood sauce, rock sugar and other condiments are essential. Stewed mutton, the original Sao flavor has disappeared, and the flavor is released incisively and vividly, reaching the ultimate taste. Qidong people have a special understanding of the word "fresh" composed of fish and sheep. In Qidong, fish and mutton are often mixed in restaurants. The taste of this dish is really mouth watering. Mutton has the effect of dispelling cold and helping warm, especially suitable for winter consumption. In winter, mutton on the dining table is becoming popular. During the Spring Festival, mutton is indispensable in food purchasing. When a steaming pot of braised mutton comes to the table, a sweet smell will overflow the mouth. When mutton sneaks into your stomach, the strange taste will stay in your feeling for a long time. At this time, other delicacies will be eclipsed, no taste, you can't help but grab the wine cup on the table and drink it all! "

Production steps:

Step 1: chop the goat meat and wash it.

Step 2: blanch in boiling water for 5 minutes and remove

Step 3: rinse with cold water

Step 4: heat the oil in the pan, put down the mutton, stir fry the ginger slices, and add yellow rice wine

Step 5: add rock sugar

Step 6: stir well with sweet flour sauce

Step 7: pour the mutton into the casserole

Step 8: add onion knot, ginger, star anise, cinnamon, red dates, chili sauce, fresh smoke

Step 9: add a small bowl of water

Step 10: bring to a boil and simmer for 60 minutes

Step 11: peel and wash taro

Step 12: add boiling water and cook until 5% cooked

Step 13: put taro in casserole, add salt and mix with mutton

Step 14: bring to a boil over high heat, bring to a boil over low heat until the taro is crisp, sprinkle some garlic and chicken essence.

Materials required:

Goat meat: 1500g

Taro: 500g

Garlic: right amount

Oil: right amount

Salt: right amount

Yellow rice wine: 400g

Sweet flour sauce: 200g

Rock sugar: right amount

Fresh: moderate

Chicken essence: appropriate amount

Scallion: right amount

Ginger: right amount

Chili sauce: right amount

Star anise: right amount

Cinnamon: moderate

Red dates: moderate

Note: 1. Because you need to add taro to cook together, you should add more water when you start to cook mutton. 2. You can also put seafood sauce to cook.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Yang Rou Yu Zai Bao