How to make Hakka Mutton

When it's cold, don't you like to eat a lot of meat to keep warm? No matter how hot or cold it is, I'm a meatless person, especially in winter, I love to make a big pot of meat, which is the most enjoyable and satisfying to eat.

So now it's a cold winter, eat meat, I love to choose mutton, buy him three or five pounds at a time, the family around the table, lively mouthfuls of food, the feeling is particularly cool, after eating warm.

So, today Iron head to share with you the Hakka people eat not tired of mutton practice, very simple Oh, flavor texture are also very good, the weather is cold, you have to often give the family to do mutton to eat, nutritious warm body.

Ingredients: 5 pounds of lamb, fried bamboo 1 catty, ginger a little more, half a catty of horseshoes, cooking wine, white wine, two spoons of marinated soy sauce, soy sauce, soy sauce, boiling water, sugar, salt and so on.

The specific steps are as follows:

Step 1: Prepare 5 pounds of mutton with water to wash, we buy mutton here is to buy with the bone, there are a lot of fans say that they buy mutton is only to buy the meat, I have not seen this side of the sale of mutton this way. Washed lamb knife cut pieces, and then cold water in a pot to blanch lamb, plus a little ginger, sprinkle a little wine, do not have to cover the lid, the water boiled about two or three minutes, we fish out of the lamb to clean up the surface of the impurities flushed away, washed and put aside to drain water.

Step 2: Prepare about half a kilogram of hoof, peeled and cleaned, the hoof in two, cut in half spare.

The third step: prepare a little more ginger, it slices, and then prepare a larger pot, the pot of oil, oil is hot, pour into the ginger slices burst incense.

Step 4: After the ginger slices are fragrant, pour in the mutton, stir-fry the mutton, stir-fry it until it crackles, pour in some white wine, and then continue to stir-fry for a while.

Step 5: Well, fried almost, add two tablespoons of Hou Hou sauce, a little old pumpkin coloring, and then add a little soy sauce, stir-fry it evenly, if it will paste the pan, you can adjust the fire slowly stir-fry lamb coloring and taste.

Sixth step: stir fry evenly after the mutton lay flat, add enough boiling water (not over the mutton and then a little more), because the iron pot is easier to simmer dry water, so add a little more water.

Step 7: Cover the pot with a lid and boil over high heat, boil and turn into a medium-low heat to simmer for about an hour, depending on how much juice is left in the pot, and the lamb's degree of softness.

Step 8: Well, we simmered for an hour, open the lid, wow, so fragrant ah! Now add the prepared horseshoes, to a little sugar to refresh, and then add the right amount of salt, mix well, and then cover the lid of the pot to continue to simmer for more than half an hour.

Step 9: Prepare a handful of fried bamboo, break it into small pieces, I prepared here about a catty, in fact, it seems to be quite a lot, but eat up the feeling is too little, bamboo can buy those fried, you can also fry their own home, very simple.

The tenth step: mutton stew time is almost up, we pour the bamboo rot in, cover the pot, stew more than 3 minutes, this time the time does not need to be too long, oh, stew too long the bamboo rot is not good.

The tenth step: time to, and now adjust the fire to collect the juice, if the juice is not much left, then directly stir evenly out of the pot, we remember to collect the juice do not collect too dry Oh, leave a little juice, eat more addictive, out of the pot to eat.

This one Hakka never tired of eating rotting bamboo stewed mutton is done, like friends try, spraying Oh! I can't help but eat a few pieces of it before it comes out of the pot, it's so flavorful, the more you smell it, the hungrier you get, the more your mouth watered.

This graphic was originally created by: Hakka Ironhead

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The only thing in the world that can't be beat is food and love; eating food is a kind of happiness, savoring is a kind of interest, and cooking is a kind of joy!

Hello everyone, I'm Tiehou, a Hakka man who loves to cook and love to cook!

There is no magnificent language here, there is no magnificent environment, there is just heart for the family cooking Tiehou; to share with you detailed home cooking recipes, Hakka food, home snacks, and so on, there is a lack of welcome to you to teach more! In the world of food, let's make progress together and do more and more delicious food for our families!