The mutton can be cold and can be replenished. It is most suitable for autumn and winter tonic. It is called winter tonic and is very popular! Old wines should not use the white glutinous rice wine that is common in the market. This wine is short in fermentation and high in humidity. It is not suitable for tonic. It should be used for more than three years. It is a warm wine and is most suitable for tonic.
The casserole is heated with water, the casserole is slowly hot, and heated about half an hour earlier.
The leg of the leg is cut well, and the large leg can be cut properly. The leg of the leg has more moisture and is easy to shrink.
Heat the pan, pour the oil, add the ginger flakes after the oil is hot.
After the ginger, pour the mutton stir fry
Stir-fry to this extent is almost the same, began to add seasoning, do soup only need to add a little salt
The most important step is to get old wine! It is made of Sandong old wine, and the quality of the wine directly affects the taste of the whole pot soup! Taobao search three winter old wine, not many are not easy to buy fakes, 35 yuan a bottle!
Add water and boil
Pour the boiled leg of lamb broth into a heated electric casserole and slowly stew
Add cassia twig and stew for about an hour, the aroma is overflowing! The saliva must be down! Time is not enough, cover the lid and continue to stew. During the period, friends who are afraid of oil can properly remove the oil on the surface to avoid greasy
Stew for about 3 hours, you can eat it.
1, leg lambs as much as possible to use the front legs. 2, do not drink too much oil when fried lamb, to avoid too much oily soup. 3, wine must use old wine, do not choose a new wine for one or two months to drink, the new wine is high in moisture and heavy, not suitable for tonic. Should choose more than three years old wine, old wine is generally warm, stewed lamb is best for you!