Braised mutton---a good food for nourishment in autumn and winter

Overview

As the saying goes, mutton in autumn and winter is better than golden elixir. Mutton is tender and rich in vitamins and protein. Low fat and cholesterol content. Mutton is sweet but not greasy, warm in nature but not dry. It has the functions of nourishing the kidneys and strengthening yang, warming the middle and dispelling cold, and warming and replenishing qi and blood. It is the best food to supplement in autumn and winter.

Tags

• hot dishes
• meat dishes
• old man
• dishes
• post autumn fat
• northwest cuisine
• xinjiang cuisine
• osamu
• banquet dishes
• lunch
• beijing green onions
• cao guo
• cinnamon
• coriander
• dried red chili pepper
• ginger
• light soy sauce
• mutton
• old soy sauce
• pixian doubanjiang
• rice wine
• soybean paste
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 600g mutton, cut into small pieces and wash away the blood.

   

2. 2 Put the mutton (blanched) in cold water into a pot, bring the water to a boil and cook briefly. After taking it out, clean it and drain it. Prepare the required seasonings from the ingredients list.

   

3. 3 Heat a saucepan and add appropriate amount of salad oil.

   

4. 4 Heat the oil, add the bean paste and soybean paste, stir-fry over low heat until fragrant, and the red oil will precipitate.

   

5. 5 Add all the spices, green onions and ginger and sauté until fragrant.

   

6. 6 Add the blanched mutton and stir-fry evenly.

   

7. 7 Add an appropriate amount of boiling water, add an appropriate amount of rice wine, dark soy sauce, light soy sauce, and sugar to taste, bring to a boil over high heat, then reduce to medium to low heat and simmer for about an hour.

   

8. 8 Simmer the lamb for one hour until it is about medium rare. Add appropriate amount of salt to taste and simmer until crispy.

   

9. 9 Dish out and add appropriate amount of coriander.