Mutton with thirteen flavors(shi san xiang men yang rou )

Mutton with thirteen flavors

Introduction:

"LG and his son like to eat mutton, especially Qidong's mutton is very famous! Because almost every family raises goats in the countryside here. In winter, eating mutton is the biggest blessing! Goat meat is delicate, and it's used to cooking mutton with belt bones, so the soup is rich and the mutton is very fragrant. There are two packs of mutton in the refrigerator. LG always urges me to cook and eat it quickly. LG says that mutton is delicious only in winter, but it's not delicious after winter. What's the theory? I feel that he wants to eat his own slander, so find an excuse? Today, I'm cooking thirteen spice mutton in an automatic cooking pot. It's easier. "

Production steps:

Step 1: thaw mutton

Step 2: prepare the seasoning

Step 3: blanch the mutton in boiling water and take it out

Step 4: take the automatic cooking pot, put down ginger, onion, star anise, cinnamon, pepper and chili sauce

Step 5: put in the mutton

Step 6: add wine and six glasses of water

Step 7: add sugar

Step 8: add fresh soy sauce

Step 9: cover the pot, press the "chicken" key to boil for 10 minutes, turn the heat down and keep it stuffy for 50 minutes

Step 10: add soy sauce, salt, 2 spoons of 13 spice powder

Step 11: press the "high heat key" to cook until the juice is thick

Step 12: stir to make it even

Step 13: put some garlic powder, stir well, and serve

Materials required:

Mutton: 1200 g

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Fresh: moderate

Old style: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Chili sauce: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Note: 1. The amount of water should be equal to mutton. 2. Because there are two pieces of mutton oil in the mutton, so I don't add extra oil. 3. If you like the lighter color, you can not put the old soy sauce

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Shi San Xiang Men Yang Rou