Yangyang soup dish in early spring -- mutton in sour soup(chu chun de yang yang tang cai suan tang yang rou )

Yangyang soup dish in early spring -- mutton in sour soup

Introduction:

"In early spring, people's clothing, food, housing and transportation have changed compared with winter. In traditional Chinese medicine, Yang is raised in spring and summer. That is to say, in spring and summer, Yang Qi in nature rises. People who keep in good health should keep it up with the times, protect Yang Qi in the body and keep it abundant. As early as in Li Shizhen's Compendium of Materia Medica, this soup dish, mutton, the main ingredient of mutton in sour soup, has been discussed: "mutton can warm and tonify deficiency, tonify Qi, appetizer and keep fit, tonify kidney qi, nourish gallbladder and eyesight, cure deficiency and cold, five labors and seven injuries". It has a great tonic effect on female compatriots who are afraid of cold, especially their hands and feet! "

Production steps:

Step 1: slice the hind leg meat with the top knife

Step 2: ingredient map

Step 3: seasoning diagram

Step 4: cut the parsley into sections, tear the black fungus into small pieces, wash the potato starch and set aside

Step 5: heat the frying pan, add a little olive oil and stir fry with onion and ginger

Step 6: add the slightly fat mutton and stir fry for a while

Step 7: stir fry with white pepper and add a little cooking wine

Step 8: add proper amount of hot water to boil

Step 9: put the potato flour in the water

Step 10: add parsley

Step 11: put in black fungus

Step 12: put the mutton into the pot, mix all the ingredients well and cook slightly

Step 13: put some salt in the pot, add soy sauce to taste and color

Step 14: pour in a proper amount of cooking wine to remove the smell of mutton

Step 15: add a spoonful of rice vinegar

Materials required:

Hind leg meat: 500g

Potato starch: one bag

Parsley: right amount

Watery black fungus: appropriate amount

Cooking wine: moderate

Olive oil: right amount

Soy sauce: moderate

Rice vinegar: right amount

White pepper: right amount

Onion and ginger: right amount

Note: 1: there are a lot of white pepper and rice vinegar in this dish, which is sour and hot. 2: white pepper should be stir fried for a while, and rice vinegar should be put before the heat is turned off. This order makes the sour and hot taste of raw materials permeate well. 3: all the ingredients are almost put into the pot together. It doesn't take too long to cook. The mutton can change color in 2 minutes, because the slices of mutton are thin, If the time is long, you can't chew it! 4: this soup is moderately hot and sour. It's a good warm-up dish to eat while drinking soup

Production difficulty: simple

Craft: Stew

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chu Chun De Yang Yang Tang Cai Suan Tang Yang Rou