Stewed chestnuts with mutton(yang rou men li zi )

Stewed chestnuts with mutton

Introduction:

"After turning around the market, I found that there are three kinds of chestnuts on sale. One is oil chestnut, which was bought before. It's very big, but it's very difficult to clean the film inside. Another kind of small oil chestnut, which is smaller, gave up because it's difficult to clean the film inside. Finally, I chose to buy this kind of oil cone. Although it's a little expensive, it tastes good, powdery, fragrant and delicious It's a little sweet. The key is that the inner layer of coating film is also quite easy to handle. It's really a penny for a penny. Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good tonic for anti-aging and longevity. Chestnut is sweet in taste, warm in nature, and enters spleen, stomach and kidney channels. It has the effects of nourishing stomach and spleen, tonifying kidney and tendons, promoting blood circulation and hemostasis. Chestnuts can be made into many dishes. Stewing meat and chicken with chestnuts, such as stewed pork with chestnuts and Spareribs with corn, are excellent delicacies. The combination of chestnut and mutton has the effects of warming the middle and replenishing qi, tonifying deficiency and essence, invigorating the spleen and stomach, activating blood vessels and strengthening muscles and bones. It's the best way to supplement in winter. "

Production steps:

Step 1: cut the mutton into large pieces, wash it, put it into a cold water pot, add onion, ginger and cooking wine, open fire and blanch to remove blood stains.

Step 2: take out the spare.

Step 3: low heat, add oil, add onion, ginger, fragrant leaves, dried pepper, star anise, cinnamon, etc.

Step 4: stir fry the mutton until the meat is yellowish.

Step 5: stir in the right amount of chili bean paste, soy sauce, soy sauce, salt, sugar and stir well.

Step 6: add boiling water without mutton, bring to a boil, turn to medium heat and simmer for 40 minutes.

Step 7: put in chestnuts and simmer for 20 minutes.

Step 8: put the red pepper and celery into the casserole before leaving the casserole, and then put them into the casserole. It's more exciting to eat while heating.

Materials required:

Mutton: 1000g

Chestnut: 400g

Red pepper: 25g

Parsley: 25g

Scallion: 20g

Star anise: 2

Cinnamon: a little

Nutmeg: 5

Fragrant leaves: 3 G

Dried pepper: 5

Ginger: right amount

Oil: right amount

Salt: 1 teaspoon

Sugar: 2 teaspoons

Spicy bean paste: 1 tbsp

Soy sauce: 1 teaspoon

Soy sauce: 1 tbsp

Cooking wine: a little

Note: 1. The best choice for mutton is the rib part, which is soft and tender with a little fat. It tastes delicious. 2. Blanching mutton must be a pot under cold water, let the water temperature rise slowly, so that the blood stains in the bones and meat will slowly separate out.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yang Rou Men Li Zi