Mutton is warm in nature, replenishing qi and nourishing yin, warming the middle and replenishing deficiency, and appetizing and strengthening the appetite. In the Compendium of Materia Medica, it is called a warm tonic that nourishes Yuan Yang and enriches blood and qi.
The meat of mutton is tender and rich in fat, vitamins, calcium, phosphorus, iron, etc. In particular, the content of calcium and iron significantly exceeds the content of beef and pork, and the cholesterol content is low. It is an excellent food for nourishing the body. It has the effect of tonifying kidney and strengthening yang, and is suitable for people with weakness and fear of cold.
Mutton is one of the important foods for winter supplements. Eating mutton frequently in cold winter can replenish qi and replenish deficiency, promote blood circulation, and have the dual effects of nourishing and preventing cold. Therefore, mutton is praised as the nourishing meat in winter.
braised mutton
By RoseAdams
Recipe Recommendations
- mutton 1000 grams
- dried mushrooms 50 grams
- red dates 50 grams
- Codonopsis 1 piece
- onion a little
- Jiang a little
- octagonal 2 flowers
- geranyl appropriate amount
- Siwubao one
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
Steps for braised mutton
1
Wash the mutton...
2
Prepare all ingredients such as mushrooms and red dates.
3
Add water to the soup pot, add ginger slices and chopped onions, and bring the water to a boil.
4
Add mutton chuo to remove the blood.
5
Remove and wash, and control the water to dry.
6
Heat the oil in the pan, add ginger slices, onion white, star anise, and fragrant leaves, and stir-fry until fragrant.
7
Pour in the mutton and stir fry until the surface is dry and fragrant.
8
Add a little cooking wine or white wine.
9
Add appropriate amount of soy sauce and stir fry until colored.
10
Pour appropriate amount of boiling water, add the soaked mushrooms, red dates, Codonopsis pilosula, dried ginger mother, and Siwowao, then cover and bring to boil.
11
Pour the mutton and soup into a casserole and simmer over medium to medium heat for 2 hours. Add a little salt 10 minutes before taking out the pan.braised mutton Make Tips
Poetic heart phrase: 1: After the mutton is soaked in water, it must be controlled to dry before frying. 2: The mutton should be dry-fried in oil first. When it is stir-fried until there is no water and the skin is tight and dry, add cooking wine to better evaporate the fishy smell of the mutton. 3: There are many ways to remove the fishy smell of mutton, and take everyone's liking.