Qidong style roast mutton

Overview

When winter comes, cabbage and mutton are frequent guests on the table. A hundred vegetables are not as good as cabbage, and mutton is warm and tonic. They can be said to be the best nourishing dishes among the people. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. The meat is tender and easy to digest and absorb. Eating more mutton can help improve the body's immunity. Cabbage is slightly cold and sweet, and has the functions of nourishing the stomach and promoting fluid production, relieving irritability and quenching thirst, diuresis and laxative, clearing away heat and detoxifying. Delicious and nutritious when paired with lamb. Ingredients: 1000g mutton leg meat, 500g cabbage Ingredients: half carrot, 100g green garlic, 50g ginger, 70g brown sugar, 250g rice wine, 80g soy sauce, 2 teaspoons salt, 4 red dates, 4 dried peppers

Tags

• hot dishes
• old man
• dishes
• xinjiang cuisine
• winter recipes
• banquet dishes
• lunch
• brown sugar
• cabbage
• dried pepper
• green garlic
• lamb shank
• red dates
• rice wine
• very fresh soy sauce
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Cut the carrots into hob pieces and loosen about 20 grams of ginger.

   

2. 2 Chop the mutton into pieces and wash.

   

3. 3 Add carrots, ginger, 50 grams of butter, and water to the pot.

   

4. 4 Add the lamb cubes.

   

5. 5 After boiling, cook for 3 minutes. Take it out and wash off the foam.

   

6. 6 Wash the mutton and add it to the pressure cooker.

   

7. 7 Add brown sugar, ginger slices, and dried pepper.

   

8. 8 Add remaining rice wine.

   

9. 9 Add soy sauce.

   

10. 10 Add red dates, refined salt, and about 2 bowls of water. Cover, press for 15 minutes, and simmer for 10 minutes.

    

11. 11 Cut garlic sprouts and cabbage.

    

12. 12 Put the stewed lamb into the wok.

    

13. 13 Add cabbage, garlic root and cook until the cabbage is cooked.

    

14. 14 Add garlic leaves and serve.