Sheep soup pot with skin(dai pi yang tang guo )

Sheep soup pot with skin

Introduction:

"In fact, this was made last winter. In order to warm up in winter, I went to buy mutton to cook and eat by myself. Because it's expensive and unpleasant to eat outside. The mutton was bought at the black goat's in zhuanxin farmer's market. I bought the lamb chops with skin and asked the store to help me burn the skin a little more yellow. I've also eaten mutton soup pot in my hometown, but it's not as good in Kunming as it is in my hometown, because my hometown uses charcoal fire to cook sheep skin and charcoal fire to cook mutton soup. In Kunming, I use electricity and gas, so the taste is greatly reduced. Mutton with skin takes a lot of time, and if it's not done well, it will smell like mutton. I'll make it two or three times a year. Sometimes I have dinner with my colleagues and friends, and the mutton I eat outside is also good, but some are mutton, not black goat meat. "

Production steps:

Step 1: chop the lamb chops into large pieces.

Step 2: cut the radish into strips and set aside.

Step 3: heat the oil in a hot pan and stir fry the lamb.

Step 4: stir fry until the meat shrinks.

Step 5: add boiling water, salt and pepper. Put into a pressure cooker, add white radish and cook.

Step 6: cut the seasoning and put it in a bowl.

Step 7: put the mint in, too.

Step 8: pour in the cooked mutton.

Step 9: finished product map, delicious.

Materials required:

Lamb chop: 1.5kg

Radish: half

Coriander: moderate

Chives: right amount

Pepper: right amount

Salt: moderate

Pepper: right amount

Ginger: right amount

Precautions: 1. When adding soup, you must add boiling water; 2. When cooking mutton, you need to put white radish instead of more. Half of it is OK. This elder's experience is to remove mutton.

Production difficulty: ordinary

Technology: pot

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Dai Pi Yang Tang Guo