Stewed mutton with Angelica(dang gui dun yang rou )

Stewed mutton with Angelica

Introduction:

"Southerners pay attention to health preservation. Soup is the most important part of Southerners' diet. Cantonese believe that soup can nourish the five zang organs and six Fu organs, and Guangdong soup is also a major feature of Guangdong cuisine. After a bad cold a few days ago, my body has been in a state of chaos, dizziness, palpitations, and physiological cycle has been disrupted. CJ said that I usually eat too little meat, and my body is too weak. Today, this kind of stewed mutton with Angelica sinensis is specially stewed for myself. Angelica is sweet, warm and moistening. It can not only replenish blood and activate blood circulation, but also regulate menstruation. It can be used in the adjuvant treatment of sallow complexion, vertigo, palpitation, blood deficiency, irregular menstruation, menstruation, amenorrhea, etc. it can also relieve swelling and pain, moisten intestines and relieve constipation. "

Production steps:

Step 1: prepare mutton, ginger and angelica.

Step 2: slice mutton and ginger, wash and break angelica.

Step 3: blanch mutton in boiling water to remove blood.

Step 4: put oil in a hot pan and saute ginger slices.

Step 5: stir fry mutton and angelica.

Step 6: add appropriate amount of water and bring to a boil.

Step 7: add cooking wine and simmer until the mutton is soft and rotten.

Step 8: add salt and chicken essence to taste.

Materials required:

Mutton: 100g

Angelica: 20g

Ginger: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Oil: right amount

Precautions: 1. Blanch mutton in boiling water to remove the smell. 2. Mutton is hard and takes a little longer to cook.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: other

Chinese PinYin : Dang Gui Dun Yang Rou