Mutton casserole(yang rou bao )

Mutton casserole

Introduction:

"The mutton is tender but not greasy. The soup is sweet and delicious. It's delicious and nourishing."

Production steps:

Step 1: wash the mutton and set it aside.

Step 2: wash Chinese wolfberry, red jujube, Huaishan and Codonopsis and wait for use; peel and slice ginger.

Step 3: put the mutton into the boiling water and blanch it for about ten minutes. The main thing is to get rid of the blood.

Step 4: heat the pan, pour in proper cooking oil, and then pour in mutton and ginger to stir fry. (to remove the fishy smell)

Step 5: put the roasted mutton and materials into the pressure cooker (I use the original pressure cooker, I think it's easy to use); then pour in the edible water and cover the mutton.

Step 6: close the lid, turn on the medium fire and turn it off after about half an hour.

Step 7: O (∩)_ Haha, I want to eat mutton hot pot, so I beat the side stove and changed the pot. Serve. It smells good.

Materials required:

Mutton: 1.5 Jin

Medlar: about two spoonfuls

Red dates: about 10

Huaishan: a few

Codonopsis: 2-3

Ginger: 6 slices

Note: mutton had better be stewed for a long time. This kind of meat is relatively tender, easy to bite and delicious. I pay attention to intellectual property, reprint friends please mark: go to mywayne. Thank you_ ∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩!

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: sweet

Chinese PinYin : Yang Rou Bao