The goat pot
By VicentaLakin
The winter in Harbin is so cold that, once this season, stew is essential. Today I recommend a winter casserole, goat casserole. “The lamb's flesh can warm and make up for the rest of its life, and the stomach and the stomach, and the kidney, the liver and the cold.” It is both cold and body-friendly and best suited for winter food, and is therefore known as a winter supplement and is very welcome. Mountain medicine - which has the effect of spleen-refilling the lung, stomach-enrichment kidneys, etc., and which is more abundant in egg phosphorus, contributes to human memory. Together, they are not only resilient to the harsh winters, but they are a combination of good foods that feed the whole body. Scorch with a casserole and a small fire. It's enough to cook a pot of goats。
Recipe Recommendations
- mutton 500 grams
- yam 300 grams
- carrots of 2
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- wolfberry the 15
- red dates of 6
- Homemade chili sauce 2 spoons
- octagonal appropriate amount
- shisanxiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for The goat pot
1
The food is ready, the lamb is watered, the water is changed several times, and the blood is spilled out。
2
The lamb is cut into pieces, it's hot and it's fried and a large spoon of wine。
3
Two small spoons of homemade chili sauce with the smell of sauce, warm water, tea, dates. Eight。
4
Pour the casserole and soup into the casserole, and put some onions and garlic in it。
5
After 40 minutes, the small fire stew will be filled with mountain medicine and carrots, with an appropriate amount of salt。
6
Another 15 minutes, proper sauce, fire, five minutes. The soup is thick, and a proper amount of chicken is enough。
7
The fragrance, the fine meat, the beauty, the slight spicy taste of the cold. It's beautiful with rice and bread。The goat pot Make Tips
1. Soak the lamb for over an hour, changing the water several times in between to remove all the blood.
2. I use lamb leg meat, which is tender and cooks quickly. Some types of lamb are tougher, so adjust the cooking time accordingly.
3. My homemade chili sauce is made by stir-frying chopped dried chili peppers and broad bean paste with oil. It goes well with rice, and Northeastern people love sauce.
4. Make sure to wear gloves when peeling yams; the juice can make your hands extremely itchy.