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How can we miss the most awesome nourishing dish in winter -- Braised mutton in brown sauce in brown sauce

2025-01-21 03:00:29 1340

Lamb is one of the traditional meats in China, with tender meat and high protein content and rich vitamins. The fat and cholesterol content of mutton is less than that of pork and beef. It can remove moisture, avoid cold and warm the heart and stomach. Therefore, mutton has always been used as an important food for tonifying. As the saying goes, "mutton in autumn and winter is better than gold pills." According to Chinese medicine, mutton tastes sweet but not greasy, and its nature is warm but not dry. It has the effects of tonifying the kidney, invigorating the yang, warming the cold, warming the blood, and invigorating the stomach and spleen. Therefore, eating mutton in winter can not only resist the cold, but also nourish the body. It is really a good thing to kill two birds with one stone. How can you miss such a awesome tonic in winter< br>

Details of ingredients

Pork cutlet with skin500 grams
Scallion3 large films
ginger4 pieces
garlic2 lobes
Coriandera little
Xiangye1 piece
peppera little
Dried chili peppersTwo
Octagon1 unit
Cinnamon bark1 small piece
Fennela little
Dried hawthorn3 pieces
Cooking wine2 tablespoons
Light soy sauce2 tablespoons
Old smoking1 tablespoon
White sugar1 small spoon

Technique

difficultybeginner
workmanshipStew
tasteOriginal flavor
timeThree hours

Steps to make How can we miss the most awesome nourishing dish in winter -- Braised mutton in brown sauce in brown sauce

1. Wash the lamb and blanch it in hot water. After blanching, drain the excess water. (Please ask the shop to cut the pork cutlet)
2. Prepare seasonings, ginger, scallions, and sliced garlic. (Dried hawthorn was missed in this photo)
3. Pour oil into the pot, fry the Sichuan peppercorns until fragrant, then remove the Sichuan peppercorns and do not use them.
4. Put scallions, ginger, garlic, Sichuan peppercorns, dried chili peppers, fragrant leaves, star anise, cinnamon, and fennel together and stir fry until fragrant.
5. After stir frying until fragrant, add the lamb and stir fry together.
6. Stir fry for 2 minutes and add cooking wine. Stir fry evenly before adding dark and light soy sauce.
7. Stir fry until colored, then add boiling water that has not been seasoned with lamb.
8. Add dried hawthorn and bring to a boil, then simmer over low heat for 1.5 hours.
10 minutes before serving, add white sugar and stir fry evenly.
10. Stew until the meat is soft and tender, and when the soup is thick, add the chopped cilantro to the pot. Depending on the taste, add an appropriate amount of salt and chicken essence and mix well before serving.