In actual cooking, mutton and beef can be stewed together, which is very common in many families and restaurants, especially in winter. At the same time, because mutton and beef have different tastes and flavors, stewing together can make dishes more diverse. When stewing, the meat quality of mutton and beef is relatively tight, and the stewing time needs to be longer to ensure that the meat quality can be stewed until soft and rotten.

In addition, when stewing, you should add seasonings according to your personal taste, and be careful not to overdo it, so as not to affect the flavor of the ingredients themselves. When eating mutton and beef, we should also pay attention to the compatibility of food. Mutton and beef can be stewed together, which not only conforms to the principle of balanced nutrition, but also provides a rich taste experience. Just pay attention to cooking skills and eat it in moderation.

Precautions for stewed mutton and beef:

1, meat selection: choose fresh mutton and beef to ensure tender meat, normal color and no peculiar smell. Avoid using stale meat, because they may contain more bacteria and harmful substances.

2. Cleaning treatment: Before stewing meat, mutton and beef should be cleaned to remove excess impurities. Beef may need to remove fascia and fat from the surface to ensure the stewed taste.

3. Cut into pieces: cut the meat into pieces with appropriate size, so that it can be heated evenly during stewing and ensure that the meat can fully release its fragrance during cooking.

4. Pretreatment: For mutton, it may be necessary to soak it in clear water for a period of time to remove the fishy smell. Beef can be blanched to remove blood and impurities.

5. stewing time: the stewing time of mutton and beef should be adjusted according to the size of the meat and the cooking method. It usually takes a long time to stew to ensure that the meat is soft and chewy.

6. Temperature control: In the process of stewing, you should keep an appropriate temperature to avoid boiling at high temperature, so as to avoid meat hardening. You can use slow stew or slow stew with small fire to make the meat more tender.

7. Seasoning: According to personal taste, onion, ginger, aniseed and cinnamon can be added appropriately to increase the flavor of meat. But be careful not to add too much, so as not to cover up the original flavor of the meat.