Stewed mutton in casserole

In cold weather, my family is generally dominated by casseroles. Casseroles are the most popular way to cook soup or porridge. Casseroles simmer slowly over a low heat to fully release nutrients. Not only do casseroles taste better, but also their heat preservation performance is more suitable for cold weather. Today, the mutton was stewed in Kunbo food grade casserole, which can not be broken even if it is dry or cold. The mutton was washed with blood and put into the cold water pan to blanch and skim foam. Take it out and put it into the casserole in the charging box (pepper, star anise, pepper and ginger) with boiling water. Turn to the minimum heat for boiling, turn off the heat for stewing, open the lid of the pot and put salt for seasoning, put it in a bowl and sprinkle with chopped green onion, coriander, white pepper and a few drops of sesame oil. It is simple and delicious to match with dough cake and steamed bread. A bowl of hot mutton soup, warm and full of energy! 

Main Ingredients

• White pepper appropriate amount
• coriander A moderate amount of
• ginger appropriate amount
• Star anise appropriate amount
• salt A moderate amount of
• mutton 650 g

Auxiliary Ingredients

• Vinegar appropriate amount
• Sesame oil appropriate amount
• scallion A moderate amount of
• Sichuan Pepper appropriate amount
• Pepper A moderate amount of
• water appropriate amount

Tips 1. blanch mutton in cold water.2. do not add salt when stewing mutton. Add salt to taste after boiling.3. the specific time of stewing mutton shall be flexibly selected according to the size of mutton. If the mutton is big, you can use chopsticks to pierce the mutton. If you can easily pierce it, it is cooked. You can try it directly when you are small.