Lamb stewed with pine mushrooms

Overview

Look, there are still a lot of red pine mushrooms in the house. They need to be eaten quickly, otherwise insects will appear in the summer. It would be a pity if insects eat such expensive pine mushrooms. There are also spring bamboo shoots, which are so tender. They can be stewed with the lamb to make them even more fresh!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• lunch
• braised soy sauce
• five spice powder
• mutton
• onions
• red pine mushroom
• spring bamboo shoots
• salt

Ingredients

Steps

1. 1 Soak the red pine mushrooms in water in advance. Do not throw away the water used to soak the pine mushrooms. The soup tastes super delicious

   

2. 2 Take the tender tips of the spring bamboo shoots and boil them in salt water for 10 minutes in advance and set aside.

   

3. 3 Wash the mutton. Cut into 3cm long pieces,

   

4. 4 Clean the red pine mushrooms, cut the onion into cubes, cut the red pepper into cubes, and prepare the bamboo shoot tips with water

   

5. 5 Put a small amount of oil in the pot, sauté the minced ginger and add the mutton cubes

   

6. 6 Stir-fry until it changes color, add braised soy sauce and a little five-spice powder and stir-fry evenly.

   

7. 7 Stir-fry until it changes color, then add braised soy sauce and a little five-spice powder

   

8. 8 Stir fry evenly.

   

9. 9 Pour the fried mutton into the pressure cooker, add boiling water, turn on the steam and pressure cook for 10 minutes. If you are not in a hurry, you can also simmer on low heat for 40 minutes.

   

10. 10 Pour the stewed mutton and soup back into the wok

    

11. 11 Add all the prepared mushrooms and vegetables, and add an appropriate amount of salt

    

12. 12 Continue to simmer over medium-low heat for 10 minutes.