Mutton is one of the traditional meats in my country. The meat is delicate and contains high protein and rich vitamins. Compared with pork and beef, it has less fat and cholesterol content. It can remove moisture, avoid cold, and warm the heart and stomach. Therefore, mutton has always been regarded as an important food for tonic. As the saying goes,"mutton in autumn and winter competes with golden pill." According to traditional Chinese medicine, mutton is sweet but not greasy, and is warm but not dry. It has the effects of tonifying kidney and strengthening yang, warming the middle and dispelling cold, warming qi and blood, and strengthening the spleen. Therefore, eating mutton in winter can not only resist cold, but also nourish the body. It is really a good thing to kill two birds with one stone. How can I miss such a powerful tonic dish for winter tonic?
Mutton can be eaten by the general population, especially for people with weak body and cold stomach; it is not suitable for eating symptoms such as fever, toothache, sores on the tongue, coughing and spitting yellow phlegm, liver disease, hypertension, acute enteritis or other infectious diseases and during fever.
Mutton can be eaten by the general population, especially for people with weak body and cold stomach; it is not suitable for eating symptoms such as fever, toothache, sores on the tongue, coughing and spitting yellow phlegm, liver disease, hypertension, acute enteritis or other infectious diseases and during fever.
braised mutton
Recipe Recommendations
- onion 3 large films
- Jiang 4 tablets
- garlic 2 cloves
- coriander a little
- geranyl 1 tablet
- pepper a little
- dried chili of 2
- octagonal one
- cinnamon 1 small piece
- cumin a little
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 1 tablespoon
- white sugar 1 teaspoon
- salt appropriate amount
- chicken essence appropriate amount
Steps for braised mutton
1
Wash the mutton and put it in a boiling water pot to heat it, drain the water after pouring. (Please cut the steak well)
2
Prepare seasonings, slice ginger, onion, and garlic. (Dried hawthorn was missed here)
3
Pour the oil into the pan, fry the pepper until it smells, and then fish out the pepper.
4
Put the onions, ginger, garlic, pepper, dried peppers, fragrant leaves, star anise, cinnamon, and cumin together in the pan and fry until fragrant.
5
After frying until the aroma is fragrant, add the mutton and stir-fry.
6
Stir fry for 2 minutes, add cooking wine, stir fry well, and then add soy sauce and light soy sauce.
7
Stir fry until colored and add boiling water that has soaked the mutton.
8
Add the dried hawthorn and bring it to a boil. Simmer on low heat for 1.5 hours.
9
Add white sugar and stir well 10 minutes before taking out of the pan.
10
Simmer until the meat is soft, rotten, and the soup is sticky. Add the chopped coriander segments, add appropriate amount of salt and chicken essence according to taste, and mix well. Serve.braised mutton Make Tips
1. It is best to ask the store to cut the lamb chops when you buy them, otherwise it will be very difficult to process them when you go home. 2. Choose the part of the mutton with skin to taste better. 3. Putting a few dried hawthorn can remove the smell of mutton and make the meat easier to stew. 4. Two dried peppers have a faint spicy taste. If children or don't like them, you can remove them.