Stewed mutton with bamboo cane, horseshoe and carrot(zhu zhe ma ti hong luo bo bao yang rou )

Stewed mutton with bamboo cane, horseshoe and carrot

Introduction:

Production steps:

Step 1: soak the ingredients in warm water to make them taste, and then boil them~

Step 2: cut the mutton into pieces and put it in the pot~

Step 3: peel and cut carrot into pieces~

Step 4: put mutton in cold water~

Step 5: skim off the floating blood and oil~

Step 6: take out the meat and chill it~

Seventh step: Baijiu boiled, put the mutton in the pot, cook for half an hour, then three or four spoons of white wine and white vinegar.

Step 8: Boil the mutton for an hour, put the bamboo cane, horseshoe and carrot together and cook for another half an hour~

Step 9: you can add a little pepper to your taste to make it more delicious~

Materials required:

Mutton: 2 jin

Ginger: a small slice

Jizi: more than ten

Sharen: Three

Fragrant leaves: three or four pieces

Dried Hawthorn: how many pieces

Salt: right amount

Baijiu: four teaspoons

Vinegar: two teaspoons

Note: mutton belongs to warm tonic, adding bamboo cane horseshoe radish just can complement each other, can also make soup more sweet, white vinegar and hawthorn can go to mutton smell, can also make meat soften faster, there are old people and children at home can try this cooking method~

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: light

Chinese PinYin : Zhu Zhe Ma Ti Hong Luo Bo Bao Yang Rou