Braised mutton is a popular dish on many family tables.
Especially when the weather is cold, a pot of steaming hot braised lamb with a very thick soup, just smelling the meaty aroma mixed with chili peppers and spices, can whet your appetite.
Many people like it not only because of its good taste, but also because of the warming properties of mutton itself. After tasting it, the whole body feels warm and cozy.
However, in order to make this dish authentic enough, there are actually some subtleties involved, starting from the selection of meat to the control of the heat required for stewing.
Today I will show you a method that you can easily start at home, and its taste is no less than that of restaurants outside.
Choosing the right mutton is key, hind leg meat is the most suitable
When making braised lamb, choosing meat is the first and most critical step.
From my personal point of view, I am more inclined to recommend lamb hind leg meat. The meat in this part has a large amount of activity, resulting in a tight texture. Not only does it have moderate fascia, but it also contains just the right amount of fat. After braised and processed, the texture it presents is particularly chewy and does not produce a woody texture.
When choosing to buy, you can ask the stall owner to help cut it into cubes with a side length of about two to three centimeters, and ensure that the size of each cube is relatively consistent. This will make it easier to taste and suitable for stewing.
After buying fresh mutton, don't rush to cut it. Soak it in clean water for an hour or two. During the soaking period, change the water twice. This will soak out a lot of blood water. In fact, this step of having blood water is very useful for removing the mutton smell.
There are techniques to remove the mutton by blanching, rinsing with hot water is the key point
Many people think that mutton is mutton, but it is actually because the processing method is not in place.
Put the soaked lamb in cold water, add a few slices of ginger and a handful of peppercorns to the pot, turn up the heat and bring to a boil.
After the water reaches boiling state, a layer of gray foam will appear on the surface, which is blood and impurities. It needs to be carefully skimmed off with a spoon.
Boil the mutton in the pot for two or three minutes. Take it out when you see the meat changes color and shrinks.
Here’s a little tip: Never rinse blanched mutton with cold water, but with hot water .
Because hot mutton encounters cold water, the meat will tighten instantly, and it will be difficult to soften no matter how you stew it later.
Rinse away any remaining foam on the surface with hot water, drain and set aside.
Stir-fry the red oil and meat, and the flavor will be rich
When making braised mutton, the frying step is the basis of flavor.
At this time, pour in the blanched mutton pieces, turn to medium heat and stir-fry.
Pour in two spoons of cooking wine to remove the fishy smell and increase the aroma, then add two spoons of light soy sauce to enhance the freshness.
Stir-fry continuously until the surface of the lamb is evenly covered with red oil and becomes bright red in color. This process will take about three to five minutes.
Simmer over low heat for half an hour, adding ingredients after adding more flavor
Add enough boiling water to the casserole to completely cover the lamb.
Add star anise, cinnamon, bay leaves and a few dried chilies and bring to a boil over high heat.
After the soup boils again, if there is any foam, skim it again.
Then cover and reduce heat to simmer.
Don’t rush to add salt and garnishes at this time.
After cooking for about thirty minutes, use the tip of a chopstick to pierce the mutton ingredient. If it can penetrate but there is still a slight obstruction, then you can perform seasoning-related operations.
Add an appropriate amount of salt and a little white pepper. White pepper can also remove the fishy smell very well.
White radish and mutton are a perfect match. They can not only absorb the deliciousness of the meat juice, but also help relieve greasiness.
The soup is rich and the meat is crispy. You can also rinse the vegetables after eating it.
Stew until the potatoes and radishes are soft and glutinous, and the mutton can be deboned with a slight poke with chopsticks. In this way, the braised mutton is completed.
You can taste it before serving and decide whether you need to add a little more salt according to taste.
Sprinkle a handful of chopped green onion or coriander segments, and serve it as a solid dish.
The soup of this dish is the essence, rich and bright red, with the flavor of meat and complex spices.
After the mutton is finished, don’t waste the soup.
When guests come to your home, or when you want to improve the meal situation on the weekend, making such a pot and eating it with rice will definitely make everyone love it.
If you want to make braised lamb delicious, the key is to select the meat, fry it in red oil and cook it slowly and patiently.
If the mutton is properly processed, there will be no smell at all, but it will be delicious and rich.
Adding white radish and red dates to the side dishes not only enriches the taste, but also makes the nutrition of this dish more balanced.
You can make a little more of this dish at one time and eat it more than you can finish. The next day, if you heat it up, the taste will be even more delicious.
By mastering these few tips, you can easily make amazing home-cooked meals at home.
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