Mutton braised with chestnuts

Overview

I walked around the market and found that there were three varieties of chestnuts for sale. One was the oil chestnut, which I had bought before. It was very big, but the coating inside was quite difficult to clean. There was also a small oil chestnut, which was smaller, but it was also difficult to clean the coating inside. I finally chose to buy this kind of oil cone. Although the price is slightly more expensive, it tastes good, pink, fragrant, and a little sweet. The key is that the coating inside is also quite easy to clean. It really is worth every penny. The rich unsaturated fatty acids, vitamins, and minerals contained in chestnuts can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis, and osteoporosis. They are excellent nourishing products for anti-aging and prolonging life. Chestnuts are sweet in taste, warm in nature, and enter the spleen, stomach, and kidney meridian. Chestnuts can be made into many dishes. Use them to stew meat and chicken, such as chestnut braised pork, millet braised pork ribs, etc., which are all delicious. The combination of chestnuts and mutton has the effects of warming and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. It is the best tonic in winter.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• winter recipes
• lunch
• replenishing the kidneys
• nourish the kidneys
• warm up the body from the cold
• cardamom
• chestnut
• cinnamon
• cooking wine
• dried chili pepper
• light soy sauce
• mutton
• oil
• old soy sauce
• onions
• parsley
• spicy bean paste
• star anise
• sugar
• fragrant leaves
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the mutton into large pieces, wash it, put it into a pot of cold water, add onion, ginger, and cooking wine, and blanch it over high heat to remove any blood stains.

   

2. 2 Remove and set aside.

   

3. 3 Over low heat, add oil, add onions, ginger, bay leaves, dried chili peppers, star anise, cinnamon, etc. and stir-fry until fragrant.

   

4. 4 Add the mutton and stir-fry until the meat is slightly brown.

   

5. 5 Add appropriate amount of spicy bean paste, light soy sauce, dark soy sauce, salt and sugar and stir well.

   

6. 6 Add boiling water that has covered the mutton, bring to a boil, then turn to medium heat and simmer for 40 minutes.

   

7. 7 Add the chestnuts and continue to simmer for 20 minutes.

   

8. 8 Just before serving, add red pepper and parsley, then scoop it out and put it in a casserole. It will be more delicious when eaten while heating.