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Boiled Mutton

  • Difficulty

    super easy

  • Serves

    4

  • Preparation time

    2h 10min

  • Total time

    4h 20min

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Ingredients

  • Sheep tendon bone
    1000g
  • Chinese prickly ash
    3g
  • Cumin seed
    3g
  • Sliced ginger
    20g
  • Segmented scallion
    20g
  • Wolfberry fruit
    20g
  • Water
    An appropriate amount

Preparation

  • step 1

    Soak 1,000g sheep tendon bone or mutton chop in water for 2hr to remove blood and rinse it

  • step 2

    Put 3g Chinese prickly ash and 2g cumin seed into a spice bag

  • step 3

    Put 1,000g cleaned sheep tendon bone/mutton chop, 800g water, 10g ginger slices, 10g segmented scallion and 10g cooking wine into the mixing bowl

  • step 4

    Put on the measuring cup, blanch the mutton at 10min/100℃/BREV0.5, and then clean the blanched mutton and also the mixing bowl

  • step 5

    Put the blanched mutton, 800g water, 10g ginger slices, 10g segmented scallion and the spice bag into the mixing bowl

  • step 6

    Put on the measuring cup, and stew the ingredients at 90min/100℃/BREV0.5

  • step 7

    Add 20g wolfberry fruit

  • step 8

    Put on the measuring cup, stew the ingredients at 30min/100℃/BREV0.5

  • step 9

    Garnish the mutton with spiced salt and minced garlic for enjoyment Garnish the mutton soup with salt and chopped coriander for enjoyment

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