Chinese Food
Qinghai Kang pot potato mutton
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The early Liao frescoes unearthed in Aohan banner of Chifeng City describe the situation of Qidan people eating instant boiled mutton 1100 years ago - three Qidan people sitting around the hot pot. Some are using chopsticks to wash mutton in the pot. On the square table in front of the hot pot, there are iron buckets for mutton and plates for ingredients. This is the earliest known description of instant boiled mutton.
Cooking ingredients
Cooking Steps
Step1:Wash the mutton. Cut it into 2cm square pieces. Put it into a boiling pot and blanch it. Take out the wate
Step2:Peel, wash and cut potatoes into hob pieces; put them on the fire, add vegetable oil and heat them up, then put them into the potato pieces and fry them thoroughly. When they are golden yellow, remove them and drain them
Step3:Put the pot on the fire. Add the mutton cubes and all the seasonings. After the heat is over, use a small fire to stew until it is eight or nine years old, then put the potato cubes to boil. Then pour them into the casserole. Use a small fire to stew until it is cooked and rotten
Step4:Preparation - 8 minutes. Cooking - 40 minute
Cooking tips:When it was cold, the steaming mutton pot became a best seller. That's right. Eat more meat in winter. It's in line with the law of sealing, storing and replenishing in winter. It's also for the need of cold weather. Northwest characteristic mutton method Qinghai mutton's fragrance plus special method, and then on the scones. The taste is absolutely not available in the mainland. Stewed mutton and white meat are also very delicious. No smell of mutton. Delicious is not expensive.. There are skills in making delicious dishes.
