Nang baorou(nang bao rou )

Nang baorou

Introduction:

Production steps:

Step 1: prepare the ingredients.

Step 2: cut mutton into pieces; cut carrot into hob pieces; cut onion into large pieces; cut green and red pepper into pieces, ginger into slices; cut scallion into sections, parsley into sections; pat garlic on the back of a knife when you are ready to use.

Step 3: put water into the pot and add mutton.

Step 4: bring the fire to a boil and skim the foam.

Step 5: fish out the mutton.

Step 6: filter the soup with gauze.

Step 7: heat up the oil and add the carrots.

Step 8: stir fry until discolored and remove for use.

Step 9: put oil in a cold pan and sugar in.

Step 10: low heat, stir with a spatula. After the sugar melts, it slowly turns into orange red bubbles, indicating that the sugar is fried well.

Step 11: add mutton, ginger, scallion, garlic, stir fry, put star anise, cinnamon, fragrant leaves, etc.

Step 12: add the lamb soup into the frying pan, bring to a boil, and simmer for 20-30 minutes.

Step 13: separate the meat from the broth.

Step 14: heat up the oil and put in the onion.

Step 15: stir fried meat, stir fried carrots, stir fry evenly, put most of the broth. Simmer for 10 minutes..

Step 16: put starch into the rest of the broth and stir well.

Step 17: cut the Nang into small pieces and put it on the plate.

Step 18: after 10 minutes, put green pepper and red pepper into the sauce, thicken the starch soup and add coriander.

Step 19: stir fry evenly and put on the plate.

Materials required:

300g-400g mutton

Carrot: 2

Nang: 1

Onion: half

Scallion: right amount

Ginger: right amount

Green pepper: right amount

Red pepper: right amount

Garlic: right amount

Coriander: moderate

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Starch: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Salt: right amount

Note: if there is no Nang, you can directly put the dishes on the plate. Fried sugar must be cold pot cold oil, small fire slowly boil.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Nang Bao Rou