Home stewed mutton(jia chang dun yang rou )

Home stewed mutton

Introduction:

"Eating mutton in winter can not only protect the body from the cold, but also nourish the body. It is a good health care product. Stew is very delicious, adding some ingredients can increase the tonic effect

Production steps:

Step 1: cut the mutton between the ribs into pieces of mahjong or 3-5cm. Soak in cold water for half an hour, add cooking wine to remove the smell, change the water for 2-3 times during the period, and take out the control water.

Step 2: cut the scallion into sections, cut a little shredded scallion or scallion, cut ginger into two pieces, one large slice and one small slice. The seasoning in the small dish does not need to be processed.

Step 3: add more oil to the pan than usual, heat it up, add seasoning to the plate and stir fry until fragrant.

Step 4: add a little shredded ginger and onion, and stir fry the onion quickly.

Step 5: then add 2 tablespoons of 2 soy sauce 10 g Sugar, stir fry until sugar melts.

Step 6: put the mutton in the water.

Step 7: stir fry and color evenly

Step 8: transfer to the pressure cooker, heat the water, boil the mutton, and skim the foam.

Step 9: add the remaining ginger, scallion, 18 grams of salt (the specific amount depends on your taste, also to taste the soup to determine the amount.) 1 pinch of Angelica (no need to add, stew out is delicious), and then cover the pot, the fire, 30 minutes after the gas cooked. Usually 20 minutes to cease fire, because this time with fascia, so the stew for 10 minutes.

Step 10: the steaming mutton stew is out of the pot, the bitter taste of Angelica has been dissipated, the meat is rotten but not stuffed, nutritious and delicious.

Step 11: you can also add carrots to stew, the method is: mutton stewed in a pressure cooker for 20 minutes, will be cut into about 2 cm pieces of carrots added, and then stew for 10 minutes.

Materials required:

Mutton: 1250g

Salt: 18g

Star anise: 6

Fragrant leaves: 6 pieces

Cinnamon: 4 pieces

Pepper: 15g

Scallion: 1

Ginger: 1 yuan

Soy sauce: 2 tbsp

Angelica: 4G

Note: talk about the efficacy of stewed mutton compatibility: 1, mutton Angelica soup, mainly used for tonic, has the function of Tonifying Qi and blood, warming kidney. 2. Stewed mutton with white radish has the functions of Tonifying the stomach, tonifying the kidney and strengthening yang. 3. Stewed mutton with carrot has the effect of tonifying weakness, benefiting qi and blood. Since these are all tonic ingredients, wouldn't it be more tonic to stew them together? It's not like that. White radish can't be used with Angelica and many other herbs. It will counteract the effect. Carrots and white radish try not to eat together, eat nothing bad, but the nutrients offset each other. That's what I know.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Dun Yang Rou