Homemade mutton stew

Overview

Eating mutton in winter can protect you from wind and cold and nourish your body. It is a good food for health care. The stew is very delicious, and adding appropriate ingredients can increase the tonic effect.

Tags

• hot dishes
• angelica sinensis
• cinnamon
• mutton
• onions
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Lamb intercostal meat can be cut into pieces the size of mahjong pieces or 3-5 cm pieces. Soak in cold water for half an hour, add cooking wine to remove the odor, change the water 2-3 times during this period, remove and control the water.

   

2. 2 Cut the green onion into sections, cut some shredded green onion or chopped green onion, cut the ginger into two pieces, slice a large piece and shred the small piece. The condiments in the small dish do not need to be processed.

   

3. 3 Add more oil to the pot than usual for cooking. After it is hot, add the condiments to the dish and stir-fry until fragrant.

   

4. 4 Then add a little shredded ginger and green onions, and the onions will be fragrant quickly.

   

5. 5 Then add 2 tablespoons of soy sauce (dark soy sauce is good for coloring, add the amount according to your preference.), 10 grams of white sugar, and stir-fry until the sugar melts.

   

6. 6 Add the mutton that has been drained of water.

   

7. 7 Stir fry until evenly colored

   

8. 8 Transfer to a pressure cooker, heat water to cover the mutton, bring to a boil and skim off any foam.

   

9. 9 Add the remaining ginger slices, green onion segments, 18 grams of salt (the specific amount depends on your taste, and you can also taste the soup to determine the amount.), 1 pinch of angelica root (you can omit it if you don’t have it, it will be delicious when stewed), then cover the pot, turn on high heat, and it will be cooked in 30 minutes after the gas is released. Normally, the fire can be stopped in 20 minutes. Because this time I added fascia, I simmered it for an extra 10 minutes.

   

10. 10 The steaming mutton stew is out of the pot. The bitterness of the angelica root has dissipated. The meat is rotten but not filling your teeth. It is nutritious and delicious.

    

11. 11 You can also add carrots to stew together. The method is: after the mutton is stewed in the pressure cooker for 20 minutes, add the carrots cut into pieces of about 2 cm, and then stew for 10 minutes.