Braised mutton belly in winter
Winter bamboo shoots are rich in cellulose, which can promote intestinal peristalsis, help digestion and excretion, thus playing a role in weight loss. Winter mushrooms eliminate body fat and reduce wrinkles and spots, making the skin tender and smooth. The mutton is warm and is a good ingredient for replenishing qi and blood. Especially women who have insufficient qi and blood, so eating mutton often can replenish their deficiency and recuperate.
Recipe Recommendations
- Sheep belly 700 grams
- winter bamboo shoots a
- winter mushroom eight
- carrots a
- Jiang a
- onion a
- garlic a
- salt a teaspoon
- soy sauce One point, five tablespoons
- soy sauce One-third tablespoon
- oyster sauce a tablespoon
- rock sugar two
- cooking wine two tablespoons
- salty and fresh
- stewed
- an hour
- simple
Steps for Braised mutton belly in winter
1
Raw material diagram.
2
Cut the mutton brisket into small pieces, blanch it in water and wash it for later use. Cut green onions into sections, cut ginger into pieces, cut bamboo shoots into pieces, boil them, soak them in cold water for 5 minutes, and drain them for 10 minutes. Cut carrot into hob blocks.
3
Put oil in the pan, stir-fry the mutton belly, and stir-fry the water until the mutton is slightly yellow. Add green onions, ginger and garlic and continue to fry until fragrant.
4
Add winter bamboo shoots and mushrooms and stir-fry together until well.
5
Add soy sauce, cooking wine, and oyster sauce, and stir fry well.
6
Add water to drown the ingredients.
7
Bring to a boil over high heat and simmer over low heat for 40 minutes. Add 1 teaspoon of salt and add carrots.
8
Add two rock sugar cubes to collect the juice over high heat.Braised mutton belly in winter Make Tips
1. I chose goat meat. Sheep meat is definitely not as tender and delicious as goat meat. The stewing time is not too long. I don't like meat that is soft and rotten, but it's still a little chewy and delicious. I'm not an old man and a lady. We still have teeth. 2. Except for soy sauce and oyster sauce, there are no other seasonings added to this dish, because this dish is eaten in its original flavor. 3. When cooking stewed dishes, salt is generally not added at the beginning, because salt is added at the beginning, and meat is not easy to stew. Therefore, most of them are boiled first, simmered for a while, added salt, but added salt can not be adjusted to their own taste just right, to eat less salt than their own. It was only after the fire that the juice was collected that it would not be salty. 4. For stews, you must collect the juice on high heat, so that there will be sticky juice wrapped around the meat. 5. There are three ways to cook sugar for stews. First, stir-fry the sugar color, which can make the meat look bright and ruddy, but it is not easy to control. Second, add it when frying the meat. After stewing, the sugar can remove the oil and relieve the greasy., enhance the freshness. But it does not have much impact on color. Third, put it when collecting the juice. This time can make the juice thick and bright, and the meat looks ruddy and beautiful.