Hot mutton in winter(shi shang lei tai zhong can qu dong ri nuan yang yang hong men yang rou )

Hot mutton in winter

Introduction:

"Mutton is warm and often eaten in winter. It can not only increase body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help digestion of spleen and stomach, and play an anti-aging role. Mutton is rich in nutrition, which is good for pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of Qi and blood, abdominal cold pain, body deficiency and chills, malnutrition, waist and knee soreness Impotence, premature ejaculation and all deficiency cold diseases are of great benefit; it has the functions of Tonifying the kidney and strengthening yang, tonifying deficiency and warming the middle, and is suitable for regular consumption by men. "

Production steps:

Step 1: 1. Prepare the lamb with skin, carrot and white lentils.

Step 2: 2. Seasoning preparation.

Step 3: 3. Wash the white lentils in clean water to remove the dust, peel the carrots, wash and cut them into pieces, wash the mutton with skin and put them into the pressure cooker together.

Step 4: 4. Add the washed ginger slices, star anise, cinnamon, prickly ash, dried pepper and rock sugar.

Step 5: 5. Add a spoonful of high alcohol, proper amount of soy sauce, soy sauce, salt and oyster sauce, and stir well.

Step 6: 6. The electric pressure cooker will be OK after 25 minutes.

Materials required:

Mutton with skin: 400g

Carrot: 1

White lentils: moderate

Cinnamon: 1 yuan

Star anise: 2

Dry red pepper: 5

Pepper: 1 handful

Ginger: 1 small piece

Rock sugar: 2 pieces

Highly Baijiu: 1 teaspoons

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Salt: right amount

Note: 1. Making meat products with high Baijiu is more fishy than cooking wine. 2. White lentils will be crisp and rotten after being pressed by pressure cooker, with super good taste. 3. The salt should be put, because seasonings such as old soy sauce and raw soy sauce are salty.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Shi Shang Lei Tai Zhong Can Qu Dong Ri Nuan Yang Yang Hong Men Yang Rou