Braised mutton with potato(hong shao yang rou dun tu dou )

Braised mutton with potato

Introduction:

Production steps:

Step 1: cut the ribs into small pieces, blanch the water, drain and set aside; heat the frying pan, add a little vegetable oil, reduce the heat and add rock sugar

Step 2: Boil slowly over low heat, and melt the rock sugar completely

Step 3: pour in the dried mutton, stir fry, add a little soy sauce, continue to stir fry and color

The fourth step: add two large bowls of water, yellow wine, Baijiu, cinnamon, fragrant leaf, star anise, onion, pepper, garlic and ginger.

Step 5: change the medium heat to stew and start timing. After 40 minutes, take out cinnamon, fragrant leaves, star anise, green onion, tree pepper and other seasonings, throw them away, add chopped potatoes and carrots, add appropriate amount of salt, bring to a boil, and continue to stew for 20 minutes over medium heat

Step 6: collect the juice, put it on a plate, and then add the minced chives.

Materials required:

Sheep ribs: 1 jin

Potatoes: 1

Carrot: 1

Rock candy: a handful

Yellow rice wine: half a Jin

Baijiu: one or two

Scallion: right amount

Ginger: right amount

Garlic: right amount

Fragrant leaves: appropriate amount

Moderate: Cinnamon

Star anise: right amount

Pepper: right amount

Salt: right amount

Caution: [contraindication] patients with hot weather or fever should be careful to eat; those with edema, bone steaming, malaria, exogenous infection, toothache and all thermal diseases should be fasted. Red wine and mutton are taboo and can produce chemical reactions when eaten together.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Yang Rou Dun Tu Dou