Double effect of nourishing and preventing cold - stewed mutton(zi bu fang han shuang gong xiao xiang men yang rou )

Double effect of nourishing and preventing cold - stewed mutton

Introduction:

"Mutton is warm in nature, tonifying qi and Yin, tonifying deficiency in warmth, and invigorating the stomach. It is called warm tonic for tonifying Yuan Yang and blood Qi in compendium of Materia Medica. Mutton is tender, rich in fat, vitamins, calcium, phosphorus, iron, etc., 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. It has the function of Tonifying the kidney and strengthening yang, and is suitable for people with body deficiency and fear of cold. Mutton is one of the important tonic foods in winter. Mutton is often eaten in cold winter, which can replenish qi and promote blood circulation, and has the dual effect of nourishing and preventing cold. Therefore, mutton is known as the nourishing meat in winter

Production steps:

Step 1: wash the mutton...

Step 2: prepare all ingredients such as mushrooms and red dates.

Step 3: add water to the soup pot, add ginger slices and scallion, and bring the water to a boil.

Step 4: add mutton to remove blood.

Step 5: take out, wash and control the water.

Step 6: heat the oil in the pan, add ginger slices, scallion, star anise and fragrant leaves.

Step 7: pour in the mutton and stir fry until the surface is dry and fragrant.

The eighth step: transfer a little cooking wine or baijiu.

Step 9: add some soy sauce and stir fry until colored.

Step 10: pour in some boiling water, add the soaked mushrooms, red dates, dangshen, dried ginger and siwubao, then cover and bring to a boil.

Step 11: pour mutton and soup into casserole and simmer for 2 hours. Stir in a little salt 10 minutes before leaving the pot.

Materials required:

Mutton: 1000g

Dried mushrooms: 50g

Red dates: 50g

Dangshen: 1 root

Shallot: a little

Jiang: a little

Ginger mother: a little

Star anise: 2

Fragrant leaves: appropriate amount

Four things: one

Salt: right amount

Cooking wine: moderate

Old style: moderate

Note: the heart of the poem phrase: 1: mutton Chuo after water to control the dry water before frying. 2: Mutton should be fried in oil first. When there is no water and the skin is tight and fragrant, cooking wine is added to volatilize the fishy smell of mutton better. 3: There are many ways to get rid of the smell of mutton.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Zi Bu Fang Han Shuang Gong Xiao Xiang Men Yang Rou