Stew a pot of warm-up meat [braised mutton](han liu lai xi dun yi guo nuan shen da rou cai hong shao yang rou )

Stew a pot of warm-up meat [braised mutton]

Introduction:

"Mutton is sweet in taste and warm in nature. It enters the spleen, stomach, kidney and heart meridians; it warms and invigorates the spleen and stomach for the treatment of nausea, emaciation and chills caused by deficiency cold of spleen and stomach; it warms and invigorates the liver and kidney for the treatment of waist and knee soreness and chills and impotence caused by kidney yang deficiency; it warms the blood and channels for the treatment of abdominal chills caused by postpartum blood deficiency cold of meridians. According to ancient Chinese medicine, mutton is an excellent warm tonic, which can help Yuanyang, replenish essence and blood, cure lung deficiency, relieve strain and warm the stomach. It is rich in protein, fat, phosphorus, iron, calcium, vitamin B1, B2, niacin, cholesterol and other ingredients. Function: it is used for deficiency of Qi and blood, fatigue and emaciation; deficiency of spleen and stomach, abdominal pain, less food or vomiting, kidney deficiency, Yang failure, weak waist and knees, frequent urination, etc---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- --I have a cold constitution. My hands and feet are cold in winter. It's obvious that Qi and blood are insufficient! Traditional Chinese medicine says that tonic is the best: "it's better to eat more beef and mutton in autumn and winter." now it's winter. "Let's go with mutton drops." ha ha... "

Production steps:

Step 1: put the mutton into the pot, add water, boil, remove the blood, and take it out.

Step 2: prepare the ingredients.

Step 3: pour proper amount of oil into the pot and add all ingredients to saute.

Step 4: add mutton and cooking wine, soy sauce and soy sauce.

Step 5: cover and simmer over medium heat.

Step 6: next to the edge of the pot, add appropriate amount of boiling water, rock sugar, hawthorn, bring to a boil over high heat, and then turn to low heat to simmer for more than 1 hour. (about 1.2 hours)

Step 7: add garlic white and turn to high heat to collect juice.

Step 8: add garlic leaves and stir fry.

Materials required:

Mutton: 750g

Scallion: 3 segments

Ginger: moderate

Garlic: right amount

Tsaoko: 2

Dried pepper: 2

Fragrant leaves: 2 pieces

Zanthoxylum bungeanum: right amount

Fresh Hawthorn: 1

Oil: right amount

Rock sugar: 1 piece

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Boiled water: appropriate amount

Note: eating mutton and drinking little red wine is a good taste of life.... Be grateful for every day of your life...

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Han Liu Lai Xi Dun Yi Guo Nuan Shen Da Rou Cai Hong Shao Yang Rou