Roasted mutton with carrot
By AliyaBarrows
The goat meat from my hometown in Qidong is tender, fat but not greasy. Whether it is braised or stewed, it is very delicious.
Recipe Recommendations
- mutton appropriate amount
- carrots appropriate amount
- green garlic appropriate amount
- chili appropriate amount
- red dates appropriate amount
- seasonings appropriate amount
- sweet sauce appropriate amount
- rock sugar appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- dark soy sauce appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- onion knot appropriate amount
- pepper appropriate amount
- slightly spicy
- braised
- an hour
- ordinary
Steps for Roasted mutton with carrot
1
Ingredients: 350 grams of blanched mutton, cut into small pieces. 1 carrot. Wash and cut into slices. Seasoning: 1 onion, 2 slices of ginger, 3 red dates, 2 peppers, 2 octagonal petals, 1 small piece of cinnamon. 2 green garlic.
2
Put the mutton in a pressure cooker, add a large bowl of water and 3 tablespoons of cooking wine, bring to a boil over high heat, simmer over low heat for 20 minutes, remove and set aside.
3
Heat the oil in the pan, put in the onion knots, ginger slices, star anise, cinnamon, red dates, and pepper and saute until fragrant.
4
Add the mutton and stir-fry
5
Put down the carrot pieces
6
Add the mutton soup, add 2 tablespoons of sweet noodle sauce and 1 tablespoon of soy sauce.
7
Add 1 tablespoon of rock sugar, bring to a boil over high heat, and cook over low heat until the carrots are cooked.
8
Add some salt, pepper, chicken essence, and green garlic, and stir well.Roasted mutton with carrot Make Tips
If you have time, stew it in a casserole. It will taste better.