Sour bean with lamb chop(yang pai suan dou jiao )

Sour bean with lamb chop

Introduction:

"It's getting cold, and the mutton is running into my pot. Mutton is warm in nature, tonifying qi and Yin, tonifying deficiency in warmth, and invigorating the stomach. It is called warm tonic for tonifying Yuanyang and blood Qi in compendium of Materia Medica. Mutton has always been regarded as one of the important foods for tonic in winter. Mutton is rich in fat, vitamins, calcium, phosphorus, iron and so on, especially the content of calcium and iron is significantly higher than that of beef and pork, and the cholesterol content is low, so it is an excellent food to nourish the body. Eating mutton often in cold winter can replenish qi, promote blood circulation and enhance cold resistance. Mutton can also increase digestive enzymes, protect the stomach wall, help digestion. Mutton is tender and easy to digest. At the same time, it can also increase digestive enzymes, protect the stomach wall and intestinal tract, thus contributing to the digestion of food. Mutton has the function of tonifying kidney and strengthening yang, which is suitable for people with body deficiency and fear of cold. There is also a little pickled sour beans in August under the kitchen table. Take them out to cook. Before doing sour bean is generally used meat end collocation with cooking, sour beans and meat Mint suck up very much, not to give up. Today, let's make a big piece of meat, big chopsticks with sour beans, and fight greedy insects. "

Production steps:

Materials required:

Fresh lamb chops: right amount

Sour beans: right amount

Oil: right amount

Refined salt: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Red pepper: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Yang Pai Suan Dou Jiao