In the cold winter, nothing makes me feel warmer than a bowl of mutton soup. As soon as I entered the door, a burst of warmth came to my face. If there was a bowl of mutton soup on the table, how happy it would be!
Mutton and carrots are a good combination. Carrots are cool and can eliminate stagnation and eliminate phlegm. They are a tonic delicacy in autumn and winter. Mutton supplements weakness and enriches qi and blood. Long-term consumption can nourish the middle and replenish qi, prevent cold hands and feet, help digestion, and relieve cough.
Stewed mutton chops with carrot
By WyattKuhic
Recipe Recommendations
- lamb chops 3 pieces
- carrots 1 piece
- chopped green onion appropriate amount
- scallion appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- white sugar appropriate amount
Steps for Stewed mutton chops with carrot
1
Wash the lamb chops (mutton ribs) and cut them into inches.
2
Soak in clear water for 1 hour. (Change water 2-3 times halfway)
3
Drain the mutton chops, put them into a boiling water pot for short, blanch them to remove foam, and fish them out.
4
Wash and peel the carrots, and cut into hob pieces.
5
Put a little oil in the pan on heat, add in the mutton chops, stir briefly a few times.
6
Pour in enough water, add chopped green onions, ginger pieces, and a little cooking wine, and bring to a boil over high heat.
7
Transfer to a casserole and simmer slowly for half an hour.
8
After the mutton is cooked, add carrot pieces and salt and continue to simmer slowly.
9
Until the mutton rib meat is boned, sprinkle with chopped green onion.
10
Characteristics of this dish: The soup is milky white, mellow and non-greasy, and delicious.Stewed mutton chops with carrot Make Tips
1. In the pot for stewing pork ribs, add enough water at one time and cannot be added halfway; add salt when the stewing is almost cooked. 2. If you like the soup to be clearer, you can use it over high or medium heat. If you like the soup to be thicker, you can stew it over low heat. 3. The stewing time can be determined based on the amount of ribs.