The method of making ancient-style mutton stew
Mutton is very suitable for winter consumption, and its health benefits don't need to be overstated. Usually, my family prefers clear stewing, but this time I will make a rich flavor version. Adding fermented tofu makes the taste more flavorful and significantly reduces the mutton's strong smell, while water chestnuts can neutralize some of the heatiness of mutton. The New Year meal cannot be without this pot of fragrant and warm mutton stew.Stew it well for the New Year, it adds a festive atmosphere.
Ingredients: 500g mutton, Chinese radish 1 piece, water chestnuts 4 pieces,star anise 1 piece, cinnamon 1 small piece, Chinese bay leaf 2 pieces, sand ginger 1 slice,ginger 1 piece, cardamom 1 piece, light soy sauce 5ml, dark soy sauce 10ml, oil 15ml,celery 1 stalk, spring onions 2 stalks, ginger 1 piece, dried tangerine peel 2g, rock sugar 10g, fermented broad bean paste 15g, fermented tofu 15g, cooking wine 5ml,soy sauce 5ml, old dark soy sauce 10ml, oil 15ml.
Steps:
1. Clean the mutton and cut it into 2cm cubes, then blanch in cold water to remove blood residue, and rinse thoroughly;blood mucus membrane, then remove and wash again;
Radish can remove gamey smell.carrot cleaned and cut into rolling dice, celery cut into small segments, spring onions tied into a knot, ginger sliced, fermented tofu mashed in a bowl;
2. In a pot, heat the oil, stir-fry the mutton that has been blanched until slightly golden, then add the onion knot and ginger slices to stir-fry until fragrant, add water chestnuts, dried tangerine peel, fermented tofu, fermented broad bean paste, cooking wine, and stir-fry evenly before transferring to a clay pot;
3. Add an appropriate amount of hot water that can cover the mutton, then add rock sugar, light soy sauce, dark soy sauce, and cook with a lid for 50 minutes, add carrots and continue stewing for another 10 minutes; finally, use high heat to reduce the soup.
Cooking notes:
**I used leg meat, you can also choose ribs or flank meat for this dish.
**This dish does not need additional salt as fermented tofu, fermented broad bean paste, light soy sauce, and dark soy sauce are already salty.
**Apart from water chestnuts and carrots to remove the mutton's strong smell, white radish, sugarcane, or tofu can also be used for the same purpose. Choose according to your preference.Cane sugar,bean curd skin,can also remove gamey smell. You can choose according to your preference.
