Mutton can be prepared in many ways, but the most common is stewing. The greatest advantage of stewing mutton is that it preserves the nutritional components of the meat to the maximum extent, allowing you to enjoy both the meat and the broth. After stewing, the mutton broth is very nutritious and an excellent tonic for the body. This article will introduce a complete guide to stewing mutton.
Complete Guide to Stewing Mutton: Clear-Stewed Mutton
Ingredients
500 grams of mutton loin. 2 sections of scallion, 4 cloves of star anise, 15 grains of Sichuan pepper, 2 slices of ginger, 100 grams of soy sauce, a little salt, a little flour sauce, 10 grams of clear oil, 10 grams of cooking wine.
Preparation Method
1. Clean the mutton and cut into 4 cm cubes.
2. Boil water in a pot, blanch the mutton with boiling water, remove, and drain off the water.
3. Over high heat, add base oil, sauté the star anise, then add scallion, ginger, and flour sauce, stir-fry the flour sauce until cooked.
4. Add the mutton and stir-fry a few times, add cooking wine and soy sauce, season with salt, and add an appropriate amount of water.
5. Wrap the Sichuan pepper in cheesecloth and add to the pot. Bring to a boil for 10 minutes, cover the pot tightly, and simmer over low heat for 2 hours.
6. Once the mutton is tender, remove the Sichuan pepper, transfer from the pot, and serve in a large bowl.
Carrot-Stewed Mutton Recipe
Ingredients
400 grams of mutton, 50 grams of carrot. 30 milliliters of cooking oil, 15 grams of garlic sprouts, ginger, star anise, cinnamon, chili oil, soy sauce, chicken stock, cooking wine, black pepper, doubanjiang, salt, and monosodium glutamate to taste.
Instructions
1. Wash the mutton and cut into chunks; wash the carrots, peel and cut into chunks; wash the ginger and smash; wash the garlic sprouts and cut into segments.
2. Heat oil in a pot, add ginger, star anise, cinnamon, and doubanjiang, stir-fry the mutton until fragrant, add cooking wine and chicken stock, and simmer over medium heat.
3. Then add the carrots, salt, monosodium glutamate, black pepper, soy sauce, and cook thoroughly until the flavors are absorbed. Add the garlic sprouts and chili oil and cook briefly.
Complete Guide to Stewing Mutton: Mushroom-Stewed Mutton
Ingredients
200 grams of mushrooms, 1000 grams of mutton breast. 10 grams of salt, 100 grams of vegetable oil, 20 grams of garlic sprouts, 20 grams of coriander, 5 grams of Sichuan pepper, 5 grams of fennel seeds, 10 grams of fresh ginger, 5 grams of galangal, 5 grams of star anise, 10 grams of scallion, 50 grams of cooking wine, 10 grams of sesame oil.
Instructions
1. Soak the mutton clean, debone and cut into 3 cm cubes, blanch in boiling water, rinse twice with cold water.
2. Wash the mushrooms with stems and cut into diamond-shaped pieces; pack various spices in cheesecloth; wash and finely chop the garlic sprouts and coriander.
3. Place the clay pot over medium heat, heat the oil to 60% hot, add the broth and bring to a boil, then add the mutton, cooking wine, and spice bag, transfer to low heat and stew until it's 70% tender, then add the mushrooms and stew until soft and tender, remove the spice bag.
4. When serving the mutton, ladle the soup and mutton into a soup dish, sprinkle with coriander and garlic sprout ends, drizzle with a little sesame oil.
How to Remove the Gamey Flavor from Stewed Mutton
If stewed mutton is not done well, it may have a gamey flavor. How to remove the gamey flavor? When stewing mutton, blanch it first to wash away blood impurities, then stir-fry with star anise and ginger. Once fragrant, add water along with a few pieces of red radish. After 30 minutes, remove the radish and add a few pieces of fresh tangerine peel. This way, the stewed mutton will not only be free of gamey flavor but also have a delicious taste.