The benefits of mutton are not mentioned. Here is just a description of the mutton I love. In Inner Mongolia, most of the stewed sheep bones do this. The picture is not up, the process is really simple. Stew the sheep bone, the simplest is the best.
The sheep bones are cut open, and the size is preferred by them. The current pot is small, so the sheep bones should not be too large.
Put the prepared sheep bones in the pot, add cold water, and the bones are soaked in the water. Then fire.
Sliced onions, sliced ginger, spare.
There will be a lot of foam after the water in the pot is opened. At this time, use a spoon to clean it. When cleaning, turn the bones in the pot back and forth to make the dirty things come out.
I saw almost no foam in the pot, adding onions, ginger and salt. Some also add spices such as pepper, star anise, dried tangerine peel, etc., and some directly buy a stewed meat stuffing bag, we do not add anything here, otherwise it will lose the unique flavor of lamb.
Waiting time, as long as the water is kept boiling during the stewing process, the fire should not be too big, so as to avoid the water drying too fast, the middle of the stew is no water, if you need to add water, you must add boiling water. Need to emphasize that when you cook, you don't cover the lid, otherwise the lamb will turn black and red, affecting the appearance and affecting the taste. This is the failed work. If the lamb is tender, it will be almost cooked after an hour of stewing. If the mutton is older, you need to cook more time, more than 2 hours. You can taste it in the middle, just satisfy your taste.
At this time, there is not much water in the pot, and the sheep bones are directly taken out of the pan. There is a thick mutton soup in the pot. You can continue to cook according to your personal preference. We usually only stew some potatoes here, which is super delicious. The process is simple, but it takes a long time.