Sautéed Lamb Stew

Overview

Mutton is rich in protein, higher than pigs and beef, and has more vitamin C. It enhances immunity, protects against radiation, nourishes the brain, nourishes qi and blood, nourishes the kidneys, and protects hair. Mutton is hot in nature, sweet in taste, supports yang, nourishes essence and blood, treats lung deficiency, and benefits from strain. It is the best nourishing food, and is best eaten in winter. Men should eat more to strengthen yang

Tags

• hot dishes
• home cooking
• cao guo
• cinnamon
• ginger
• high-strength liquor
• lamb with skin
• oyster sauce
• sugar
• zhuhou sauce
• fragrant leaves
• garlic
• salt

Ingredients

Steps

1. 1 1500g mutton

   

2. 2 Pour cold water into the pot, boil and skim off the blood, then scoop out the cold water

   

3. 3 Two grass fruits, a small piece of cinnamon, a small amount of bay leaves, and an appropriate amount of ginger

   

4. 4 Put the mutton into the pressure cooker, add the above ingredients, put it on the steam for 12 minutes and turn off the heat (almost 9 done)

   

5. 5 Prepare seasonings: strong white wine, oyster sauce, Zhuhou sauce, sugar

   

6. 6 Heat the oil and fry the ginger

   

7. 7 Add the mutton, add appropriate amount of salt, and the above seasonings (wine, oyster sauce, column sauce, sugar) and stir-fry for a while, cover and simmer for 5 minutes

   

8. 8 Sprinkle the garlic, put it into the pot, keep it warm over low heat, and eat!