Spicy stir-fried mutton

Overview

I have been home for more than a month, and it has been raining and the weather has been bad since I came back. I have always asked about taking photos of vegetables. I have never been able to take good photos when the weather is like this. This is LG’s favorite. He also cooked it, and it was given to me by a friend at my friend's house yesterday. Today is the Lantern Festival, so I should cook it. He suggested that I don’t need to make glutinous rice balls (I have been busy and had no time to make glutinous rice balls). He told me not to wrap them and buy ready-made ones.

Tags

• hot dishes
• home cooking
• blended oil
• braised soy sauce
• cao guo
• celery stalks
• chenpi
• chili
• cinnamon
• ginger
• light soy sauce
• nuomi old wine
• salt
• white cardamom
• gou meat

Ingredients

Steps

1. 1 Ingredients: 500g gou pork, 5 chili peppers, 1 small piece of white cardamom, 5 strawberries, 1 cinnamon bark, 1 small piece of celery stalk, 4 tangerine peels, 1 piece of tangerine peel. Seasoning: half a bowl of blended oil, glutinous rice, old wine, 1/3 bowl of braised soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, wash and cut the ginger and pepper and set aside.

   

2. 2 .Wash the gou (cut into pieces) and set aside.

   

3. 3 .Set the pot over high heat and pour in the blended oil.

   

4. 4 .Add chili and ginger and fry. .

   

5. 5 .Pour in the washed five spices.

   

6. 6 .Pour in the gou meat and stir-fry until it changes color.

   

7. 7 .Add in chili and stir-fry.

   

8. 8 .Pour in light soy sauce.

   

9. 9 .Pour in the cooking wine.

   

10. 10 .Pour in dark soy sauce.

    

11. 11 Pour in the washed tangerine peel and cook over low heat for 40 minutes.

    

12. 12 .Cut the celery stems.

    

13. 13 .Add in the stir-fried celery stems and salt, stir-fry until raw and serve