Mutton stew(yang rou dun guo )

Mutton stew

Introduction:

"People in Nanchang like to eat dog meat in winter. Dog meat in Chaoyang island is very famous. But in recent years, more and more people oppose eating dog meat, so now more and more people in Nanchang prefer mutton. Compared with dog meat, mutton is much more mild. It's just as delicious to make stew with mutton! Mutton is suitable for winter. Traditional Chinese medicine believes that it can help Yuanyang, tonify essence and blood, treat lung deficiency and strain. It is a kind of tonic and strong medicine. "Materia Medica from the new" said that it can "fill the deficiency of labor, yiqili, zhuangyangdao, appetizer Jianli.". Li Gao of the Jin Dynasty said: "the tangible things of mutton can supplement the Qi of tangible muscles. Therefore, it is said that the weak can be removed from the weak. Ginseng and mutton. Ginseng tonic, mutton tonic. The flavor of mutton is the same as that of mutton, which can nourish the blood deficiency, and the Yin is longer when the Yang is covered. Mutton is hot and suitable for eating in winter. Radish is good in nature and can neutralize the heat of mutton. The efficacy of this dish is: sweet in taste, warm in nature, nourishing blood and Qi, warming kidney, rich in nutrition, delicious in taste and enhancing appetite. "

Production steps:

Step 1: cut the mutton into pieces the size of mahjong, boil the water in the pot, and blanch the mutton. Put 2 tablespoons cooking wine and a large piece of ginger in the water. Cook for 5 minutes before blanching mutton.

Step 2: wash the boiled mutton and remove the decanting water.

Step 3: prepare green onion, ginger, garlic and millet pepper.

Step 4: put star anise, cinnamon, caokuo, baikou, Zanthoxylum bungeanum, ginger, vanilla, Fructus aurantii, grass button, fennel and licorice into the seasoning bag, with a total weight of about 60g. These spices are the special spices for roast beef and mutton sold in the supermarket here.

Step 5: put 2 tbsp oil into the frying pan, heat it to 50% heat, and stir fry the mutton.

Sixth step: about 3 minutes, the following Baijiu, Lao Zhu and Zhu Hou sauce, stir well.

Step 7: add the ingredients in Figure 3 and stir well.

Step 8: pour in the soup, put in the seasoning bag, bring to a boil and turn to low heat to stew.

Step 9: stew the mutton, add salt, chicken essence, pepper and pepper powder, stir well, then add some millet pepper and radish, bring to a boil.

Step 10: there is no special stewing pot at home, so I transfer the mutton and radish into the pan of the hot pot, and then simmer slowly over low heat until the radish is well cooked. Sprinkle some more pepper, black pepper and some garlic leaves to eat!

Materials required:

Mutton: 1000g

White radish: 1

Scallion: 2 sections

Ginger: 1 large piece

Garlic: right amount

Millet pepper: 4 petals

Cinnamon: moderate

Tsaokuo: moderate amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Vanilla: moderate

Fructus aurantii: 1

Straw buckle: appropriate amount

Fennel: 1 handful

Licorice: moderate

Fragrant leaf: 1 piece

White percussion: appropriate amount

Baijiu: 2 tablespoons

Old style: moderate

Zhuhou sauce: 2 tablespoons

Salt: right amount

Chicken essence: 1 tablespoon

Pepper: 1 tablespoon

Chinese prickly ash powder: 1 teaspoon

Black pepper: moderate

Note: when the next radish into some rice pepper is to increase the spicy, if not so spicy to eat, do not put. Nanchang people like mutton very spicy, so I put chili twice.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yang Rou Dun Guo