Stewed mutton

Overview

The mutton stew uses mutton shank, barley, iron yam, and carrots. Fresh and fragrant, nourishes yin and removes dampness.

Prepare the ingredients. Soak the barley in water for half a day in advance, remove the bones from the lamb leg meat, and peel the iron rod yam and set aside.
Cut the lamb leg into pieces, cut the iron rod yam into sections, and cut the carrot into hob pieces.
Add water to the pot and bring to a boil. Add the mutton and blanch it. Remove the meat when it turns white. Be sure to blanch it in boiling water.
Put the mutton into the pressure cooker, add star anise, cooking wine, barley, and water to cover the mutton. Add more because you will use the mutton soup to stew yams and carrots later.
Bring to a boil over high heat, simmer for 15 minutes, then turn off the heat. Let it sit for five minutes and slowly release the air from the pressure cooker. Be careful. This is done to prevent the meat from becoming too stuffy and losing its taste.
Pour the cooked mutton and barley soup into the wok, add carrots, yam, and appropriate amount of salt, bring to a boil over medium-low heat and simmer for about 15 minutes. The yam and carrots are soft and tender. Add chicken essence and sesame oil to taste, and sprinkle with chopped green onion.

$Stewed mutton step 6$
When eating, you can add a little pepper according to your personal taste.
Soft and delicious.
Nourishes yin and removes dampness, rich in nutrients.