Braised mutton

Overview

Mutton is a warm food. Eating mutton in winter can improve the body's immunity, protect against cold and disease, and can be said to be the most suitable meat for winter consumption. As the saying goes: If you want to live longer, eat mutton regularly. Mutton is high in protein and rich in vitamins. It is also rich in calcium, phosphorus and other minerals. It is similar to medium-fat beef and higher than pork and sheep. Mutton also contains higher levels of essential amino acids such as lysine, arginine, histidine, and serine than beef, pork, and chicken. In addition, the cholesterol content of mutton is the lowest among various meats. The melting point of mutton fat is 47 degrees, and the human body temperature is 37 degrees. The fat of mutton is not easily absorbed by people, so even if you eat mutton regularly, you will not gain weight easily. Since mutton meat is tender and easy to digest, eating more mutton can improve physical fitness and improve disease resistance. It is a rule of thumb that eating mutton regularly will lead to health and longevity! As the saying goes: Food should be paired with beautiful utensils, and medicine is not as good as food therapy. Mutton is warm in nature, nourishes qi and yin, warms the body and replenishes deficiency, whets the appetite and strengthens the body. In the "Compendium of Materia Medica", it is called a warming tonic that nourishes yang and nourishes blood and qi. Whether it is winter or early spring, people eating more mutton at the right time can remove moisture, avoid the cold, and warm the heart and stomach.

Tags

• hot dishes
• home cooking
• maternity
• dinner with friends
• northwest cuisine
• autumn recipes
• lunch
• cinnamon
• cooking wine
• green onions
• hot water
• mutton
• oil
• old soy sauce
• refined salt
• soft white sugar
• star anise
• fragrant leaves
• ginger
• soy sauce

Ingredients

Steps

1. 1 Cut the mutton into pieces, soak in water for 1 hour in advance, then drain,

   

2. 2 Prepare the seasonings for stewed mutton,

   

3. 3 Pour oil into the pot, add sugar, stir-fry until caramel color,

   

4. 4 Add the mutton pieces and stir-fry evenly to coat with sugar color,

   

5. 5 Add soy sauce and stir-fry until browned,

   

6. 6 Add the cooking wine, cover and simmer for 1 minute, turn off the heat,

   

7. 7 Pour the fried mutton into the pressure cooker, add hot water and stew seasoning,

   

8. 8 Add dark soy sauce, bring to a boil,

   

9. 9 Cover, turn to medium heat, add air, and press for 40 minutes,

   

10. 10 Pressed mutton,

    

11. 11 Move the mutton into the pot, add salt,

    

12. 12 After the soup is thickened over high heat, take it out of the pot and put it on a plate.