Chinese Food
Mutton warming pot
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Autumn and winter mutton is the golden elixir. When the autumn wind starts, a pot of warm mutton can resist the cold and nourish the body. Stick the autumn fat up_ O haha~
Cooking ingredients
Cooking Steps
Step1:Chop the leg meat. Wash it. Soak it in water for half an hour. In the middle of the process, the blood was filtered in several times. Soak the beancurd in warm water.
Step2:Add water to the pot and boil. Add 1 tablespoon vinegar. Put in the lamb. Boil.
Step3:Scoop up the mutton with a leaky spoon, rinse it with water and drain it.
Step4:Anise. Cinnamon. Dry pepper, rinse. Slice ginger. Peel garlic. After the beancurd is softened, remove the cutting section. Peel potatoes and turnips, wash and cut into pieces.
Step5:Heat the oil pan. Stir in 1 tablespoon Pixian bean paste and stir fry the red oil.
Step6:Pour in the drained mutton. Stir well, then add anise, cinnamon, dried chili, ginger and garlic. Stir well.
Step7:Add 2 spoons of cooking wine, 2 spoons of raw soy sauce, and half of the old soy sauce. Stir well.
Step8:Add boiling water to cover the mutton. Cover the pot. Turn to medium heat and simmer for 1.5 hours (subject to the mutton is soft and rotten). Add boiled water once midway.
Step9:Add radish and potato. Mix well. Add some salt to taste. Cook for 15 minutes or so.
Step10:Add beancurd and cook for about 5 minutes.
Step11:Dish. Garnish with fragrant leaves.
Cooking tips:It can be made from other parts of the sheep. Try the pork belly if you are not afraid of autumn fat. You can also use carrots instead of white carrots. Anise and cinnamon are added to remove mutton smell. There are skills in making delicious dishes.
