Mutton with fermented grains(kang zao yang rou )

Mutton with grains

Raw materials for making mutton with grains:

700g mutton, 75g red lees, 1 onion, 1 ginger slice, 165G yellow rice wine, 45g sugar, a little salt, a little water chestnut powder and 700g clear soup.

Processing steps of mutton with grains:

1. Cut the mutton into 1.5-inch and 1-inch pieces. Put onion and ginger in the boiling water pot, put mutton into the pot for a while to remove the smell, take out and wash.

2. Heat the lard (300g) pot, put the mutton into the pot, pour it into the colander, filter the oil and put it in place.

3. Open another hot pig oil pan, stir fry the red lees, sugar and wine in the pan, then stir fry the mutton, then add clear soup and salt to make it crisp, that is, add wet water chestnut powder, thicken it, and put it on the pan.

Mutton with fermented grains

Mutton with fermented grains is a traditional famous dish in Fujian Province, which belongs to Fujian cuisine. Mutton is fresh and tender, with high nutritional value. It can be used as food therapy for those with insufficient kidney yang, weak waist and knees, cold pain in the abdomen and deficiency of fatigue. It is suitable for men to eat regularly.

essential information

Mutton with grains

Fujian Cuisine

Raw materials

Mutton (700g), red lees (75g), onion (1 root), ginger (1 piece), rice wine (165G), sugar (45g), salt (a little), water chestnut (a little), clear soup (700g)

Production process

1、 Cut the mutton into 1.5-inch, 1-inch pieces,. Put scallion, ginger and minced mutton in the boiling water pot. Put them in chuanyichuan to remove the smell. Take them out and wash them. 2. Heat the lard (300g) pot. Put the mutton in the pot for a while. Pour in the colander, filter the oil and put it in place. 3. Open another hot pig oil pan, stir fry the red lees, sugar and wine in the pan, then stir fry the mutton, add the clear soup and salt to make it crisp, that is, add wet water chestnut powder, thicken it, and set it on a plate

Efficacy of mutton

It can resist wind and cold, and also can tonify the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency impotence, abdominal cold pain, body deficiency and fear of cold, waist and knee soreness, sallow complexion and thin muscle, deficiency of both qi and blood, body deficiency after illness or postpartum. It is most suitable for winter consumption, so it is called winter tonic, and is very popular.

Nutrition analysis

Mutton is fresh and tender, with high nutritional value. It can be used as food therapy for those with insufficient kidney yang, weak waist and knees, cold pain in the abdomen and deficiency of fatigue. Mutton is rich in nutrition, which is beneficial to pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and chills, malnutrition, waist and knee soreness, impotence and premature ejaculation, and all deficiency and cold diseases; it has the functions of Tonifying the kidney and strengthening yang, tonifying deficiency and warming, and is suitable for men to eat frequently.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Kang Zao Yang Rou