Editor: Chinese Food Network Mobile site
1. Ask the butcher to cut the mutton into pieces, wash it, and blanch it in a pot.
2. Heat the pan, add rock sugar to make caramel color, then add the blanched mutton and stir-fry until it is evenly colored.
3. After coloring, pour in a large bowl of water and simmer with ingredient A for an hour.
4. Take out the Guzhou Three Treasures, mix them with ingredient B to make a sauce.
5. When the sauce thickens, add this sauce and stir-fry until it is completely absorbed, then addgarlic sprouts.
6. Transfer the cooked mutton to an iron pot, and it's ready for serving with low heat simmering.Enjoy slowly.
It's better to blanch the mutton before cooking to removebloodand foam, reducing its gamey smell.
During stewing, use low heat and simmer until the meat can be pierced with a fork.
You can also add some bamboo shoots for a hint of sweetness.
