How to cook braised mutton?

Mutton (1 lb), carrot (1), dried onion (10 or more), carrot (1/2), soy sauce (1-kloc-0//2 tablespoons), salt (2 tablespoons)

Exercise:

1 & gt； Wash the mutton from the water, put it into white radish pieces and cook until the mutton is 5% mature. Take out the white radish and discard it.

2> Carrots are peeled and cut into pieces, and dried onions are peeled and preserved.

3> Heat 1 tbsp oil, saute dried onion and mutton, add seasoning and water, bring to a boil, and then cook over medium heat.

4> Add carrot pieces and stew until rotten. Concentrated juice, served on a plate.

3 "Braised mutton"

Features: Soft and delicious.

Ingredients: 250g of cooked lamb loin, 5g of auricularia auricula15g, 5g of magnolia officinalis slices15g, 0g of daylily15g, shredded onion, 5g of shredded ginger and 25g of gouache.

Composition:

Salt water 5g, soy sauce 15g, monosodium glutamate 1g, cooking wine 10g, peanut oil 750g (about 50g) and soup 250g.

Method:

1. Cut the mutton into elephant-eye slices, put them into the paste made of starch and soy sauce, and mix well.

2. light the pot. When it is 60% hot, cut the mutton into pieces, fry it into persimmon yellow, remove it and drain it.

3. Leave a little oil in the pot, put it on the fire, add shredded ginger and fry until cooked, then add mutton, ingredients, condiments and soup to boil, and serve after the juice is thick and rotten.