People in Nanchang like to eat dog meat in winter, and dog meat in Chaoyang Island is very famous. But in recent years, more and more people have opposed eating dog meat, so now more Nanchang people have turned to mutton. Compared to dog meat, mutton is much milder. Using mutton as a stew will taste just as good!
Mutton is suitable for winter supplements. Motherland medicine believes that it can help Yuan Yang, replenish blood and blood, treat lung deficiency, and benefit strain. It is a nourishing and strengthening medicine. According to "Materia Medica Xinxin", it can "replenish deficiency labor, increase strength, strengthen yang, and stimulate appetite and strengthen strength." Li Gao of the Jin Dynasty said: "The tangible thing of mutton can replenish the qi of the tangible muscles. Therefore, supplements can eliminate the weak. Ginseng and mutton. Ginseng nourishes qi, mutton nourishes shape. Those with the same flavor as mutton will replenish blood deficiency. If the yang grows, the yin grows."
Mutton is hot in nature and is suitable for consumption in winter. Radish is good in nature and can neutralize the heat of mutton. The effects of this dish: sweet in taste, warm in nature, can enrich blood and qi, warm in nature, warm in nature, rich in nutrients, delicious in taste, and can enhance appetite.
mutton stew pot
By HazleKihn
Recipe Recommendations
- mutton 1000 grams
- white radish one
- green onions 2 length
- Jiang 1 large piece
- garlic appropriate amount
- millet pepper 4-merous
- cinnamon appropriate amount
- grass fruit appropriate amount
- pepper appropriate amount
- galangal appropriate amount
- vanilla appropriate amount
- Caokou appropriate amount
- cumin 1 small
- licorice appropriate amount
- geranyl 1 block
- Baikou appropriate amount
- liquor 2 tablespoons
- soy sauce appropriate amount
- Longhou sauce 2 tablespoons
- salt appropriate amount
- chicken essence 1 tablespoon
- pepper 1 tablespoon
- pepper powder 1 teaspoon
- black pepper appropriate amount
- slightly spicy
- stewed
- ten minutes
- simple
Steps for mutton stew pot
1
Cut the mutton into Mahjong sized pieces, boil water in the pot, and blanch the mutton with water. It is best to put 2 tablespoons of cooking wine and a large piece of ginger in the water, cook for 5 minutes, and then blanch the mutton.
2
Wash the mutton blanched in water, remove and decanter the water.
3
Prepare green onions, ginger, garlic and millet peppers.
4
Put star anise, cinnamon, tsaoko, white koo, pepper, alangal, vanilla, bitter orange, grass button, cumin and licorice into the seasoning bag, with a total weight of about 60 grams. These seasonings are the spices sold in our supermarket here that are specially used to roast beef and mutton.
5
Put 2 tablespoons of oil in a wok, cook until 50% hot, add the mutton and stir fry.
6
After about 3 minutes, add white wine, soy sauce and long-standing sauce, and stir-fry well.
7
Add the ingredients in Figure 3 and stir-fry well.
8
Pour in the stock, add the seasoning bag, bring to a boil, turn to low heat and simmer.
9
Stew the mutton until it is done, add salt, chicken essence, pepper and pepper powder, stir-fry well, add some millet peppers and radish, and bring to a boil.
10
There is no special saucepan at home, so I transferred mutton and radish into the pan for cooking hot pot, and then simmered slowly over low heat until the radish was cooked. Sprinkle with some pepper powder, black pepper powder and some garlic leaves and start eating!mutton stew pot Make Tips
Add some rice peppers again when serving radish to increase the spicy taste. If you don't taste spicy, don't put them. Nanchang people like to eat mutton very spicy, so I put chili twice.