Jubilant -- stewed mutton with potatoes(xi qi yang yang tu dou dun yang rou )

Jubilant -- stewed mutton with potatoes

Introduction:

"We Yangzhou people call potatoes" yams ". We use them to stew a pot of soup with mutton, and we call it" jubilant ". Drinking such a bowl of soup in cold winter makes you warm from head to foot. It's not only jubilant, but also warm!"

Production steps:

Step 1: main ingredients: leg of lamb soaked overnight (chopped when buying) yellow heart potato.

Step 2: how it looks when soaked.

Step 3: put the washed mutton leg into the boiling water pot and blanch it.

Step 4: rinse with water after taking out.

Step 5: put mutton leg into casserole, add onion and ginger, and pour in proper amount of water.

The sixth step: pour some baijiu.

Step 7: cover and simmer for 2.5 hours until the mutton is medium rare.

Step 8: when the mutton is ready, peel and wash the potatoes, cut them into hob pieces, and soak them in cold water.

Step 9: put the potatoes into the stewed mutton, cover and continue to stew for about 20 minutes until the potatoes are cooked.

Step 10: add salt and chicken essence after stewing.

Step 11: Sprinkle with white pepper.

Step 12: Sprinkle more garlic.

Materials required:

Leg of lamb: moderate

Potatoes: moderate

Salt: right amount

Chicken essence: appropriate amount

Wine: moderate

Scallion: right amount

Ginger: right amount

White pepper: right amount

Garlic flower: appropriate amount

Note: 1, mutton to use water immersion, boiling water pot blanching, you can remove most of the fishy smell. 2. Don't stew potatoes too long, otherwise they are too rotten.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xi Qi Yang Yang Tu Dou Dun Yang Rou