The rich and comforting mutton stew is so delicious! The skin is chewy and springy, and the meat is incredibly flavorful. It smells amazing.
Materials
Steps for making braised mutton with angelica root
Add some starch to the mutton and rub it. Starch has a strong adsorption capacity, which can absorb the blood and impurities.
Blanch the vegetables in cold water with ginger slices and Guangdong rice wine to remove any fishy smell.
Soak the dried tangerine peel in water again.
You can skim off the foam after boiling this part, so that too much foam will remain in the meat.
Once it's in the boiling water, it's basically clean.
If you're still worried, rinse it several times with warm water.
Scrape the soaked dried tangerine peel like this, and it won't be too bitter.
Prepare angelica root, cinnamon, bay leaves, pitted red dates, dried tangerine peel, orange peel, and ginger slices.
Heat oil in a wok, add plenty of ginger slices, and sauté until fragrant.
Add the mutton back in and stir-fry until the moisture evaporates.
Add two more rounds of Guangdong rice wine, stir-fry again, and this will remove any fishy smell and enhance the aroma.
Add a little light soy sauce and stir-fry; it gives a base flavor and makes the color look nice too.
After stir-frying, add the ingredients to an enameled pot, along with all the spices, salt, light soy sauce, dark soy sauce, and hot water.
Bring to a boil over high heat, then reduce to a simmer and cook for 40 minutes. If you're not in a hurry to eat, turn off the heat, cover the pot, and let it absorb the flavor.
I take out only what I want to eat and put it in the iron pot, then add some light soy sauce to enhance the flavor.
Simmer over low heat for about 10 minutes.
Add some chopped scallions and stir-fry briefly to thicken the sauce.
It's ready to serve. Stir-frying it will make it look better and absorb the flavors better.
