Braised mutton with red wine and curry(hong jiu ka li hui yang rou jie sai si fang cai )

Braised mutton with red wine and curry

Introduction:

"When this dish is cooked, the red wine is stewed without the stimulation of alcohol. Only the aroma of wine and spicy curry blend with each other to remove the smell of mutton. The taste and taste are very unique."

Production steps:

Step 1: cut mutton into 4 cm square pieces; cut potatoes and onions together; peel tomatoes and cut into small pieces;

Step 2: pour the oil into the pot and put in the cut main ingredients, seasoning, water and red wine;

Step 3: cover the pot and start the function of braised pork;

Step 4: after cooking, stir the ingredients out of the pot.

Materials required:

Mutton: 400g

Onion: 100g

Curry: 10 g

Salt: 4 g

Ginger: 3 tablets

Red wine: 200ml

Potatoes: 200g

Tomato: 50g

Rock sugar: 4G

Pepper: 5

Oil: 15 ml

Water volume: 600 ml

Note: 1, potatoes on the top, in order to prevent stew rotten. 2. Mutton leg meat is the best choice, fresh meat need not blanch, in order to maintain the gravy.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Curry

Chinese PinYin : Hong Jiu Ka Li Hui Yang Rou Jie Sai Si Fang Cai