When it's cold, come to a bowl of warm-up dish -- mutton pot(tian leng le lai wan yu han nuan shen cai yang rou bao )

When it's cold, come to a bowl of warm-up dish -- mutton pot

Introduction:

"Walking on the road, you can see gusts of cold wind coming, and pieces of withered leaves rolling up. Winter comes suddenly in a gust of wind. When walking into the chilly wind, I always want to pick up a ray of sunshine to warm the cool winter. In winter, it always gets dark quickly. The short is always the time that is disappearing, but the long is the memory cherished in the heart. This winter, but let us have, holding the warm. Inventory years, always inadvertently, harvest a warm happiness and deeply moved. "Eat mutton in the winter solstice, warm all winter.". At this time to eat a pot of stewed mutton, more cold nourishing dual effect. With the decrease of temperature, people take the warm mutton as the first choice of winter tonic. It is a common delicacy on the table in winter. Mutton is warm, nourishing qi and Yin, tonifying deficiency in warmth, appetizing and invigorating, which is called warm tonic of tonifying Yuanyang and blood Qi in compendium of Materia Medica. Warm to the human body is warm tonic, for example, the elderly are more afraid of cold in winter, timely eat mutton will feel warm, it can be seen that mutton is the best food for winter tonic. Mutton is tender, high in protein and rich in vitamins. The fat melting point of sheep is 47 degrees, because people's body temperature is 37 degrees, even if they eat, they will not be absorbed by the body, and they will not get fat. Mutton is tender and easy to digest. Eating more mutton can improve physical fitness and anti disease ability. (excerpt from Internet) every winter, I stew mutton several times, which is very delicious. When a pot of steaming braised mutton is put on the table, a sweet smell will overflow the mouth. Mutton is best cooked with belt bone. The gum of sheepskin is mixed with the fragrance of sheep bone. The taste is very good. The meat is rotten and soft. The soup is fresh and mellow, and the flavor is unique. It is very popular among diners. It's very easy to stew mutton in brown sauce. The best way is to stew it slowly. "

Production steps:

Step 1: wash the mutton and cut it into pieces.

Step 2: put the lamb chops in a boiling water pot, add a little scallion and ginger slices, bring to a boil, blanch for about 1 minute, then remove and wash in clean water.

Step 3: main ingredients preparation: boiled lamb chop, cut radish into pieces, wash garlic, cut into sections, set aside.

Step 4: put the mutton and radish into the pot together. The water is no more than the mutton. Boil it over a high fire and chop off the foam.

Step 5: add onion, ginger, cooking wine, soy sauce, sesame leaf, star anise, dried pepper, etc. and simmer over low heat

Step 6: about 1 hour, stick with chopsticks, almost cooked, add rock sugar, still simmer slowly.

Step 7: in about half an hour, add garlic and simmer for 5 minutes, then thicken the marinade.

Materials required:

Lamb chop: 1000g

White radish: one

Garlic: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Rock sugar: right amount

Fennel: right amount

Fragrant leaves: appropriate amount

Note: Tips: 1. Mutton cooked to soft rotten, hanging paste should not be cooked for a long time, in order to avoid off paste. 2. Add enough water at one time, and do not add water in the middle. 3. If you like soup, use mutton juice to make noodles. It's just as delicious. Choose mutton tips: choose mutton, the best choice with skin of goat, less smell, Lake mutton will smell a little more important. Choose lamb chops or legs with skin, and the mutton with skin has better nutrition. To choose the color of light red, touch elastic mutton, such mutton is relatively fresh

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Tian Leng Le Lai Wan Yu Han Nuan Shen Cai Yang Rou Bao