Stewed mutton (Xinjiang home cooking)

In winter, every family in Xinjiang will make stewed mutton! All you need is ginger and salt, and no other seasonings! There are many parts that can be stewed, so you can choose lamb with delicious meat! Lamb neck bones, lamb legs, lamb chops, lamb heads~ The fresher the meat, the more delicious the stewed soup! Today's stew is a leg of mutton, less fat, smooth meat, you can get tender and fragrant leg of mutton in an hour and a half, I like sweet carrots and crispy and fragrant skin teeth, the deliciousness of mutton soup is irreplaceable by any soup!

Ingredients

Legoflamb 1

carrot 5

Leathertooth(purpleonion?) 1

ginger 1 piece

Salt? Appropriateamount

Coriander 1 piece

Water Addtoyourownpot7 percent

Cooking Instructions

I bought a particularly good lamb leg in a certain horse fresh, and it didn't smell bad at all, and it tasted similar to that of eating it at home in Xinjiang
Chop large pieces
Mutton ginger add a pot of water When the water is about to boil, beat the foam! Then transfer all the mutton and soup to the casserole, turn to low heat and simmer for more than 1.5 hours
It's out of the pot, wow, it's steaming, sprinkled with chopped onion and chopped coriander, and the aroma is tangy!!
I love it so much, drink mutton soup while it's hot!