Wuzhen Braised mutton in brown sauce [Zhejiang Tongxiang Specialty]

What is Wuzhen Braised mutton in brown sauce? Authentic Tongxiang specialty in Zhejiang: Wuzhen Braised mutton in brown sauce in brown sauce? This article is a special article that introduces in detail the specialty of Tongxiang, Zhejiang Province - Braised mutton in brown sauce in Brown Sauce. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Braised mutton in brown sauce in Wuzhen. The reading time of the full text is about 2 minutes, mainly including the basic introduction of Braised mutton in brown sauce in Wuzhen, and what is the nutritional value of Braised mutton in brown sauce in Wuzhen? What are the characteristics of Wuzhen Braised mutton in brown sauce? Wuzhen Braised mutton in brown sauce, etc

Basic introduction of Braised mutton in brown sauce in Wuzhen

The ingredients of Braised mutton in brown sauce in Wuzhen are very particular. We must use the "Huake sheep" of that year, that is, young Hu sheep, as the raw material. This mutton is tender and fat less, with fine skin and more cream. It is an indispensable supplement in winter in Wuzhen. There is a folk saying that "mutton in winter is better than a few jin of ginseng"

What is the nutritional value of Wuzhen Braised mutton in brown sauce

1. Lamb is rich in protein, with a higher content than pork and beef<2. Compared to beef, lamb and pork have higher levels of calcium, iron, and vitamin C

3. Lamb has a unique gamey taste, mainly due to the presence of bicarbonate in the fat. After removing the fat, lamb will no longer have a gamey taste

What are the characteristics of Wuzhen Braised mutton in brown sauce

Refined but not oily, crispy but not greasy, fragrant but not gamey, with a bright red color and endless deliciousness

How to make Wuzhen Braised mutton in brown sauce. Firewood lamb is cooked in a clay stove and a large pot made of wood. It usually takes one night to cook, and it needs to be cooked over high heat first and then over low heat. The temperature depends entirely on the flexibility of the burner