Guangzhou style mutton casserole recipe-Chinese Food-best chinese food recipes-cooking food

Step1:Wash and cut the mutton, peel the horseshoe, peel the carrot and cut the hob. Peel the bamboo cane and cut the small strips. Slice the garlic and ginger. Cut the garlic into diamond sections. Wash and prepare the Xiangye and fennel.

Step2:Stir fry ginger and garlic slices in oil.

Step3:Pour in the drained mutton. Stir fry.

Step4:Pour in Guangdong rice wine along the edge of the pot. Stir quickly until the mutton changes color.

Step5:Stir fry with soy sauce.

Step6:Put in horseshoes, carrots and bamboo cane and stir well.

Step7:Put the mutton into the pot. Add water to the mutton. Add the leaves, cumin and salt.

Step8:When it's boiling, close the lid and simmer the mutton over low heat.

Step9:Stew until the mutton is tender.

Step10:Put in the fried bamboo. Stew until the bamboo becomes soft and absorbs the gravy.

Step11:Put in the fresh Cordyceps and garlic segments.

Step12:Just simmer for a moment.

Cooking tips:1. Buy the green sugarcane to have the effect of clearing away heat. The black sugarcane is warm and nourishing. If you can't buy it, don't put it. Because carrots and horseshoes also have the effect of clearing away heat and moistening lungs. 2. Adding spices such as leaves and cumin can enhance the fragrance and remove the sheepsy smell, but it is not suitable for too much. It will cover up the smell of mutton. 3. I'm afraid the mutton tastes shy. You can fly the mutton first. 4. You can put some sauce to make it more delicious. There are skills in making delicious dishes.