Braised lamb belly in double winter(shuang dong men yang nan )

Braised lamb belly in double winter

Introduction:

"Winter bamboo shoots are rich in cellulose, which can promote intestinal peristalsis, help digestion and excretion, so as to play the role of weight loss. Mushroom can eliminate body fat and reduce wrinkles and spots, make skin tender and smooth. Mutton is warm and good for nourishing qi and blood. Especially for women with insufficient Qi and blood, they often eat mutton, which can supplement deficiency and nourish the body. "

Production steps:

Step 1: raw material drawing.

Step 2: cut the lamb belly into small pieces and wash with boiling water. Cut green onion, ginger and bamboo shoots into pieces. Boil in water for 5 minutes, soak in cold water for 10 minutes and drain. Carrot cutting hob block.

Step 3: put the oil in the pot, stir fry the lamb belly, stir fry the water, and the mutton is slightly yellow. Add onion, ginger and garlic and stir fry until fragrant.

Step 4: add the bamboo shoots and mushrooms and stir fry them well.

Step 5: add soy sauce, cooking wine, oyster sauce, stir fry evenly.

Step 6: submerge ingredients with water.

Step 7: bring to a boil and simmer for 40 minutes. Add a teaspoon of salt to the carrots.

Step 8: put in two pieces of rock sugar and collect the juice.

Materials required:

Lamb brisket: 700g

Winter bamboo shoots: one

Mushroom: Eight

Carrot: one

Jiang: one piece

Onion: a paragraph

Garlic: one head

Salt: one teaspoon

Soy sauce: 1.5 tbsp

Soy sauce: 1 / 3 tbsp

Oyster sauce: 1 tbsp

Two rock candy

Cooking wine: 2 tbsp

Note: 1, I choose goat meat. Sheep meat is certainly not as delicate as goat meat. The stew didn't take long. I don't like the meat that is soft and rotten. It's still a bit chewy and delicious. It's not an old man or an old lady. We still have teeth. There's no sauce and no sauce except for the second course. 3. To make stewed dishes, it's not easy to put salt at the beginning, because it's not easy to stew the meat. So most of them are first brought to a boil over a large fire, then stewed over a small fire for a while, and then added salt, but the added salt can not be adjusted to their own taste, which is smaller than the amount of salt they eat. Later, the juice will not be salty after the fire. 4. For stew, the juice must be collected in a big fire, so that there will be viscous juice wrapped on the meat. 5. There are three ways to cook the sugar in stew. First, stir fry the sugar color to make the meat look bright and ruddy, but it is not easy to master. Second, put the sugar when frying the meat. After stewing, the sugar can remove the oil, remove the greasy and increase the freshness. But it has little effect on the color. Third, when the juice is collected, it can make the soup thick and bright, and the meat looks ruddy and beautiful.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shuang Dong Men Yang Nan