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YYDS in the mutton world, Xixiashu mutton, 0 foundation can also be easily get, quack nourishing
Hey, friends, what I'm going to introduce to you today is not ordinary mutton, but the Xixiashu mutton that people can't forget when they eat it. Imagine the rich aroma of the meat, the tender and juicy taste, which is simply mouth-watering. Come on, walk into Xixia Villa with me and feel the unique delicacy and emotion.
Xixiashu mutton originated from Xixiashu, a small village in northwest China. The mutton here is famous for its delicious meat quality and delicate taste because of its unique geographical environment and unique feeding methods. The mutton of Xixia Villa is not only a food, but also a part of the life of the people in this land, carrying their yearning and pursuit of a better life.
The history of Xixiashu mutton can be traced back hundreds of years. According to legend, the mutton here was once a royal tribute and was only enjoyed by emperors and nobles. There is also an anecdote about a businessman from other places, in order to taste the delicacy of Xixiashu mutton, he did not hesitate to come here, and as a result, he became a customer, and he would come here every year to taste it.
Mutton is a kind of meat with extremely high nutritional value. It is rich in protein, vitamins and minerals, which has a good tonic effect on the human body, and is especially suitable for consumption in the cold winter.
Today, what we are going to do is "Xixiashu Braised Mutton". This dish is bright red in color, tender in meat, and rich in soup, which is a classic method of Xixiashu mutton. Every bite is the ultimate temptation for the taste buds, leaving people with endless aftertaste.
Ingredients required
- 1000 grams of lamb
- Ginger 20 grams
- 2 green onions
- 5 cloves of garlic
- 10 grams of dried chili peppers
- Star anise: 3 pcs
- Cinnamon bark 1 small piece
- 2 bay leaves
- Light soy sauce 30ml
- Dark soy sauce 15ml
- Cooking wine 50 ml
- 30 grams of rock sugar
- Salt to taste
- Water: Appropriate amount
Cooking process
- Prepare the lamb: Clean the lamb, cut it into evenly sized pieces, blanch it in boiling water to remove the smell, remove it and set aside.
- Stir-fry spices: Put oil in a pot, add ginger slices, green onions, garlic cloves, dried chilies, star anise, cinnamon and bay leaves, and slowly stir-fry over low heat until fragrant.
- Stir-fried lamb: Put the blanched lamb pieces into a pan and stir-fry over medium heat until the surface is slightly browned.
- Seasoning: Add light soy sauce, dark soy sauce and cooking wine, and continue to stir-fry evenly, so that the lamb pieces can fully absorb the flavor of the seasoning.
- Stew: Add enough water, the amount of water should be submerged, bring to a boil over high heat, turn to low heat and simmer for 1-2 hours, until the lamb becomes very soft.
- Juice removal: After the mutton is stewed until soft, add rock sugar, turn to medium heat to reduce the juice, until the soup becomes thick and the surface of the mutton is coated with a layer of bright sugar.
- Out of the pot and on the plate: Finally, sprinkle with chopped green onions, put out of the pot and put on the plate, and a braised mutton of Xixiashu with full color and flavor is completed.
Cooking tips
- When blanching mutton, you can add some cooking wine and ginger slices to help remove the smell and increase the flavor.
- When simmering lamb, be patient and simmer over low heat to make the lamb more flavorful.
- When collecting the juice, pay attention to the heat to avoid burning, and at the same time, keep stir-frying so that the mutton pieces are evenly coated with sugar.
- The spiciness and amount of spices can be adjusted according to personal taste.
- At the end of the plate, sprinkle with some chopped green onions or coriander to add aroma and color to the dish.
Okay, friends, today's Xixiashu braised mutton is introduced here. I wonder if you are attracted by this tempting delicacy? If you have also tried this dish, you may wish to share your cooking experience and finished photos in the comment area, so that we can exchange and learn together and enjoy the fun of cooking! Don't forget, gastronomy isn't just about satisfying the taste buds, it's about conveying emotion and warmth. We look forward to your feedback!
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