Chinese Food
Stewed mutton
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Every year, in winter, my family always likes to stew mutton in casserole. When I was young, adults would buy us mutton to eat in winter. At that time, I just thought that eating meat was delicious. I didn't think that eating meat would have much benefit. After growing up, I knew that eating mutton in winter would have so many benefits. This time, I would like to share with you a method of stewing mutton. The meat is fragrant and soft. The soup is delicious. It's not fishy at all. It's not smelly. I also added American ginseng, dangshen and yam, which are mild in nature, to make their nutrition better. -
Cooking ingredients
Cooking Steps
Step1:Prepare accessories - 30g cooking wine, 15g American ginseng, 15g dangshen, 50g ginger and 300g Mianshan medicine for standb
Step2:Cut 500g lamb into small piece
Step3:Put it into a boiling pot and blanch i
Step4:Slice the scallion. Beat the ginger with skin and put it on the bottom of the casserole
Step5:Put the mutton into the blanched water to remove the fishy smell. Add clear water to the mutton. Wrap the American ginseng and dangshen in gauze
Step6:Put the mutton into the blanched water to remove the fishy smell. Add clear water to the mutton. Wrap the American ginseng and dangshen in gauze and put it i
Step7:Add some cooking win
Step8:Bring to a boil over high heat, skim the floating end with a spoon and simmer for about 40 minutes
Step9:Chinese yam peeled and cut into strips. Soak in water for later us
Step10:Turn off the heat and sprinkle some peppe
Step11:Sprinkle some salt and stir well to make mutton ste
Step12:A bowl of stewed mutton soup is read
Cooking tips:Tips - stewed mutton doesn't need to put the heavy flavor spices. For example, prickly ash, star anise, to remove the fishy smell, you just need to add enough ginger and green onion. Mutton needs to be stewed slowly with a small fire to be soft. Big fire will make the meat old and delicious.
