Braised mutton

Overview

Auspicious New Year dish of happy sheep and goat [braised mutton] The Year of the Sheep is here, and the happy sheep and goat have a new beginning. Serve a lamb dish. Lamb is a must-have meat on my family’s dining table. During the Chinese New Year, we have to cook a pot and serve it in a big plate. It is steaming hot and feels really good. When Mima cooks meat, she likes it in big chunks, mainly meat, with a few toppings. It’s great to eat big chunks of meat and drink wine! ! Ingredients: mutton, carrots, onions, ginger, and red dates. Seasonings: salt, soy sauce, cooking wine, sugar, bay leaf, angelica, pepper, cinnamon pepper. Method:

Tags

• hot dishes
• common dishes
• meat dishes
• maternity
• old man
• northwest cuisine
• winter recipes
• banquet dishes
• lunch
• replenishing the kidneys
• nourish the kidneys
• replenishing deficiency and nourishing the body
• strengthen the waist and strengthen the kidneys
• warm up the body from the cold
• regulate menstruation
• angelica dahurica
• cinnamon
• cooking wine
• light soy sauce
• mutton
• old soy sauce
• onions
• red dates
• sugar
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Cut the mutton into pieces, add onion, ginger and cooking wine and blanch it in water. After blanching, wash it clean. You can keep the soup and filter it before use. Most of Mima's roasted meats are blanched, and the original soup of beef and mutton is usually reserved for use, and it can be filtered.

   

3. 3 Cut the carrots into hob cubes, dice the onions, and slice the ginger.

   

4. 4 Wash the blanched meat and set aside.

   

5. 5 Strain the meat soup and set aside.

   

6. 6 Remove the pan, heat the oil, and sauté the onions until translucent.

   

7. 7 Put the light soy sauce, dark soy sauce, sugar, salt and cooking wine in a mixing bowl, you can add it directly to the pot.

   

8. 8 Add the mutton pieces and stir-fry.

   

9. 9 Pour in the seasoning and add the spices. Just a little bit of spice is enough. Angelica dahurica is very effective in removing fishy smell, but not too much. Just one big soybean is enough.

   

10. 10 Fry thoroughly and evenly. Add the original meat soup to the meat until half of the meat is gone. Bring to a boil over high heat, then turn to low heat and simmer. Open the lid and check in the middle to prevent the soup from drying out. The amount of soup has a lot to do with the pot. Control the amount by yourself. It is best to add enough at one time to avoid adding water in the middle.

    

11. 11 When the lamb is ready, usually ten minutes before turning off the heat, add the carrots and continue to stew until the carrots are cooked.

    

12. 12 You can collect the juice over high heat according to the situation before turning off the heat. Keep the lid open on high heat and stir occasionally while the juice is collecting.