Dongpo mutton(dong po yang rou )

Dongpo mutton

Introduction:

Production steps:

Step 1: cut lamb, potato and carrot into small pieces

Step 2: cut the green garlic into sections, separate the green and white garlic, slice the ginger, peel the garlic and take the whole part

Step 3: heat the pan with wide oil and heat the oil to 70-80% of the heat

Step 4: deep fry in high heat until the surface is crispy, remove the oil and set aside

Step 5: fry the potatoes and carrots in an oil pan until golden on the surface, then remove and set aside

Step 6: another pot, put a little oil, cool oil into ginger, garlic stir fry

Step 7: add the fried mutton, stir fry evenly, add cinnamon and large sauce

Step 8: pour in 2 cups of soup, bring to a boil over high heat, add 2 tbsp of raw soy sauce, 2 tbsp of cooking wine, 1 tbsp of oyster sauce, 10 pieces of rock sugar, and turn down the heat

Step 9: stew until the mutton is well done, then fry the potatoes and carrots, and continue to simmer over low heat

Step 10: when the soup is boiled to 1 / 4, add the garlic section and stir fry slightly

Step 11: add the garlic green section, stir fry evenly, and transfer to the casserole (I don't have a wide mouth casserole at home, I use a stone casserole)

Step 12: bring to a boil

Materials required:

Hind leg meat: 500g

Potatoes: 1 (medium size)

Carrot: 2 small roots

Garlic: 2

Ginger: a small piece

Garlic: 5 petals

Cinnamon: moderate

Large material: moderate amount

Soy sauce: 2 tbsp

Cooking wine: 2 tbsp

Oyster sauce: 2 tbsp

Rock sugar: 10

Soup: 2 cups

Note: do not like mutton smell, you can put more cinnamon, can play a very good role to the smell

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Dong Po Yang Rou