Nutritious sweet without fishy smell(ying yang xiang tian wu xing wei hu luo bo shao yang pai )

Nutritious sweet without fishy smell

Introduction:

"Mutton, as we all know, is very nutritious. It's most suitable to eat in winter, but what are the specific benefits? 1. Mutton is warm and often eaten in winter, which can not only increase the body's heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, and play an anti-aging role; 2. Mutton is rich in nutrition, which has effects on pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of Qi and blood, abdominal cold pain, body deficiency, chills, malnutrition, waist and knee soreness, Yang deficiency Flaccidity premature ejaculation and all deficiency cold diseases are of great benefit; it has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming the middle. According to ancient Chinese medicine, mutton is a good medicine for invigorating yang, tonifying essence and blood, treating lung deficiency and strain. In the compendium of Materia Medica, Li Shizhen said: "mutton can warm in tonifying deficiency, tonifying Qi, appetizing and fitness, tonifying kidney qi, nourishing gallbladder and improving eyesight, treating asthenia and cold, five pains and seven injuries.". Carrot is sweet in taste and flat in nature. It has the functions of invigorating spleen and stomach, invigorating liver and eyesight, clearing away heat and toxin, strengthening yang and kidney, penetrating rash, reducing Qi and relieving cough. It can be seen that eating radish in winter is of great benefit to the human body. Eating carrot raw can nourish the blood, and eating carrot cooked can nourish the body. Stewed with lamb chops, it is more nourishing, and makes the soup of lamb chops delicious and sweet, without the smell of mutton. The mutton is soft and rotten, and the carrots melt in the mouth. It's really sweet and delicious!! You may as well try this method and make sure you are full of praise! "

Production steps:

Step 1: after you buy the lamb chops, soak them in water for half a day to make blood.

Step 2: peel and wash carrots.

Step 3: wash garlic, ginger and star anise separately.

Step 4: cut carrot into pieces and slice ginger.

Step 5: chop the lamb chops into small pieces. At the butcher's stall, I have asked the boss to chop the bone and cut it into small pieces.

Step 6: heat the oil in the pan, pour in the lamb chops and stir fry until fragrant.

Step 7: stir fry until the lamb chops change color, add ginger, garlic and star anise and continue to stir fry.

Step 8: add salt, soy sauce, soy sauce and water.

Step 9: pour into the pressure cooker and turn to low heat for 15 minutes.

Step 10: press 8 medium cooked lamb chops. In fact, it's almost cooked, but the mutton is not good enough.

Step 11: pour in the carrot pieces, stir evenly with chopsticks, put them into the pressure cooker until the sound starts, turn to low heat for 15 minutes, and then exhaust.

Materials required:

Lamb chop: 700g

Carrots: 2

Garlic: right amount

Ginger: right amount

Star anise: right amount

Salt: right amount

Soy sauce: moderate

Water: moderate

Old style: moderate

Note: 1. Suitable for body deficiency and stomach cold; 2. Not suitable for fever, toothache, sore mouth and tongue, cough and spitting yellow phlegm; 3. Not suitable for liver disease, hypertension, acute enteritis or other infectious diseases and fever. 4. If you really don't like the taste of mutton, you can blanch the water first and stir fry the cooking wine to remove the fishiness.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Ying Yang Xiang Tian Wu Xing Wei Hu Luo Bo Shao Yang Pai