Griddle mutton

Overview

Mutton has high nutritional value. It can be used as a dietary therapy for those with insufficient kidney yang, soreness of the waist and knees, cold pain in the abdomen, and fatigue. Chestnuts are sweet and warm in nature, enter the spleen, stomach, and kidney meridians, and have the effects of nourishing the stomach, strengthening the spleen, tonifying the kidneys, strengthening the waist, strengthening tendons, activating blood circulation, stopping bleeding, and reducing swelling. These two ingredients are stewed together in a dry pot, which is a great nourishing food in winter. This dry pot mutton dish can be eaten by the general population, and is especially suitable as a dietary therapy for those with weak bodies and cold stomachs. People with symptoms of internal heat such as fever, toothache, sores on the mouth and tongue, coughing up yellow phlegm, etc. should not consume it.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• winter recipes
• lunch
• celery
• chestnut
• cooking wine
• doubanjiang
• dried red chili pepper
• edible oil
• garlic
• green garlic
• lettuce
• light soy sauce
• mutton
• old soy sauce
• onions
• oyster sauce
• rock sugar
• star anise
• zanthoxylum bungeanum
• carrot
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Prepare chestnuts and mutton, cut the mutton into pieces

   

2. 2 Clean the chestnuts, make a cross on the back, and marinate the mutton with a small amount of salt, light soy sauce, and cooking wine for 15 minutes

   

3. 3 Bring the water to a boil, add the chestnuts and simmer for 3 minutes, turn off the heat and simmer for five minutes, then put them in warm water and peel them

   

4. 4 Heat a pan, add oil and saute garlic, ginger slices and onions until fragrant

   

5. 5 Add the marinated mutton and stir-fry to dry up the water, add 30ML cooking wine, and simmer over high heat until the cooking wine is dry

   

6. 6 Add star anise, Sichuan peppercorns, bay leaves, dark soy sauce, oyster sauce, bean paste, dried red pepper, and rock sugar and stir well

   

7. 7 Add chestnuts, water, and simmer over low heat for 1 hour

   

8. 8 Shred carrots, lettuce, cut celery and green garlic into sections and set aside

   

9. 9 Stew the mutton and chestnuts until the soup thickens. Take a casserole, add the prepared shredded carrots, lettuce, and celery and green garlic segments. Then pour the stewed mutton and chestnuts into the casserole, cook for five minutes, mix well and serve