Braised mutton with Rosemary(mi die xiang hong shao yang rou )

Braised mutton with Rosemary

Introduction:

"When you buy Western food seasoning, you also buy rosemary, which is very suitable for eating with meat, especially mutton and chicken. This time, we used rosemary to match the most Chinese style braised mutton, and found that it was also suitable. Rosemary's refreshing and pleasant, is the solution to the fat and greasy mutton, rosemary roast lamb chops is of course a classic in Western food, when used with Chinese food braised mutton, is also a perfect match. The sweet and refreshing rosemary, the stewed mutton with full soup and a little fat make it more fragrant and tender. With waxy potatoes and bright red carrots, a rosemary stewed mutton is born

Production steps:

Step 1: soak the mutton in the blood, wash it, add some cold water into the pot, the amount of water is less than the mutton, boil it for 5 minutes, remove the mutton and rinse it with warm water.

Step 2: slice ginger.

Step 3: wash onion and cut into pieces.

Step 4: prepare rosemary, geranium and cinnamon.

Step 5: heat the frying pan, add proper amount of oil, turn the heat down after the oil temperature rises, add onion, ginger, rosemary, geranium and cinnamon, and stir fry until fragrant.

Step 6: pour in the mutton and stir fry well.

Step 7: add salt, sugar, soy sauce, stir fry evenly.

Step 8: add proper amount of boiling water, skim the foam after boiling, cover and simmer for about 40 minutes.

Step 9: peel potatoes, wash and cut into pieces.

Step 10: peel carrot, wash and cut into pieces.

Step 11: put the potatoes and carrots into the pot, cover and continue to simmer for about 20 minutes until the ingredients are all cooked.

Step 12: turn the heat, collect the thick soup, pick out the spices and put them on a plate.

Materials required:

Mutton: 500g

Potatoes: 500g

Carrot: 200g

Water: moderate

Onion: 50g

Oil: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Rosemary: 1 teaspoon

Fragrant leaves: 2 pieces

Cinnamon: moderate

Ginger: 5g

Precautions: 1. Use cold water when cooking meat for the first time, and discard the boiled water. 2. Stir fry and then stew with boiling water, to avoid the meat after hot encounter cold water, meat tightening. 3. Adjust the cooking time according to the size of the food block.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mi Die Xiang Hong Shao Yang Rou