Chinese Food
Braised mutton
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When it comes to braised mutton, it's actually a central plains dish that blends north and south. Its founder, Mr. Li Wuqing, was a border guard in Tibet at that time. There were many cattle and sheep in the garrison area. The diet was mainly stewed mutton. Slowly Mr. Li Wuqing began to think. If the spicy hot pot in Sichuan and the instant boiled mutton in Beijing are integrated, it should be a wonderful top-level food. After several experiments, he really made the braised mutton with the taste of North and south. It's tender, delicious and mellow. It's really the best in the world. After retiring, Li Wuqing opened a restaurant. The main dish is braised mutton. It became popular in Henan Province. Soon the taste spread all over the country and became a famous new Yucai. Later, there was a popular saying that there was no sheep in today's morning market. That was the popularity of this dish in its heyday. As the saying goes, medicine is better than food. according to the compendium of Materia Medica, mutton has a warm nature and sweet taste. It can nourish Qi and Yin. It can warm the middle part of the body and nourish the deficiency. It's appetizing and healthy.
Cooking ingredients
Cooking Steps
Step1:Prepare vegetables - Peel carrots and yams. Cut into small pieces. Slice scallion. Slice ginger. Set asid
Step2:Cook meat - wash lamb chops and cut into small pieces. Put cold water into the pot and add 1 spoon of cooking wine. Cook for 5 minutes in high heat, remove and rinse with warm water
Step3:Stir fry hot oil. Add ingredients and stir fry. Add carrots and yams. Stir for 1 minute
Step4:Seasoning - add mutton. Add sauce, cooking sauce and cooking wine. Stir well, then pour in boiling water without ingredients. Add cinnamo
Step5:Stew - after boiling, skim off the froth. Turn to low heat and cook for about 40 minutes. Put in the coriander and turn to high heat and cook for another 1 minute to collect the juice
Step6:With a bowl of white rice. Have a good meal
Cooking tips:1. Mutton comparison. Add cooking wine, onion, ginger and garlic to remove the smell. 2. For the first time, add boiling water or warm water into the pot to ensure that the mutton will not shrink. 3. The cast iron pot is a good tool for cooking. It can boil the meat as soon as possible. The mutton must be thoroughly rotten and crisp to taste good. There are skills in making delicious dishes.
