Chinese Food
Stewed mutton
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Mutton stew is a special dish loved by all ethnic groups in Xinjiang. Mutton is tender and easy to digest. It has high protein, low fat and more phospholipid. It has less fat and cholesterol than beef and other meat. Ingredients green radish and carrot are the most common food on the table of the common people. They are rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements. They are suitable for all ages. It's a bleak autumn season. Let's have a pot of delicious mutton stew
Cooking ingredients
Cooking Steps
Step1:Cut the leg of mutton and then put it into the soup with boiling water. Add some water. Add some pepper (if you are afraid to eat pepper, you can wrap it with gauze). Pepper can remove the fishy smell of mutton. Heat it up in a big fire.
Step2:Mutton is stewed and other materials are processed at the same time. Cut the green onion, ginger, radish, potato, etc. and then cut into large pieces.
Step3:It's better to pat the ginger very finely. In this way, the ginger juice can be boiled out. When the soup absorbs the ginger juice, it will be slightly spicy. It's cold dispelling and good taste.
Step4:Add all the ingredients to the soup. Boil the fire. Remove foam. Slowly boil over medium and small fires. At least 1 hours.
Step5:Add salt and white pepper when you leave the pot. There are also cilantro.
Cooking tips:Mutton is tender and easy to digest. It is high in protein, low in fat and phospholipid. It has less fat and cholesterol than beef and other meat. There are skills in making delicious dishes.
