[Southern Fujian] Nourishing mutton stove

Overview

Since ancient times, Chinese people have had the habit of eating mutton to nourish the body after autumn. Mutton is generally divided into sheep and goat. Due to the regional climate, sheep are more commonly eaten in inland and some areas. Sheep are usually killed and skinned directly for subsequent use. In most places in the south, goat meat is still the most popular choice over mutton. The difference is that goat meat is solid and has skin, so it tastes better. The warm nature of mutton is very suitable for slow replenishment, especially on cold winter days. Eating mutton can help you resist wind and cold, enhance your immunity, cure physical weakness and cold sensitivity, and nourish your essence. It can be said to be a food specially prepared for the cold winter. China has a vast territory and a long history of cooking culture. There are many cooking methods for eating mutton. No matter which faction of cooking you are in, you have unique insights into the ingredients. No matter which group you belong to or you have your own group, you are all pursuing the delicious food. Maybe you think the best way to cook mutton is to boil mutton in plain water like Mongolia, or maybe you think a flatbread and a bowl of mutton soup in the morning are the best. Or maybe charcoal grilled whole lamb is your favorite! No matter what kind of cooking you like, maybe you should try the Fujian cuisine method of cooking mutton. I hope you like it...

Tags

• hot dishes
• home cooking
• fujian cuisine
• winter recipes
• angelica sinensis
• chestnut
• cinnamon
• dried chili pepper
• dried shiitake mushrooms
• garlic
• lamb chops
• lamb tripe
• light soy sauce
• old ginger
• rock sugar
• shaoxing rice wine
• wolfberry
• fragrant leaves
• salt

Ingredients

Steps

1. 1 So you need a lot of materials, so it’s very convenient to buy them. Many people say that I don’t have goat meat here. Can sheep be used? Sheep meat is also available and very delicious. Fujian cuisine often adds some spices and Chinese medicinal materials to some ingredients. In addition to adding deliciousness to the food, it also takes into account the effect of nourishing the body. So this recipe is perfect for the whole family to enjoy around the fire in winter! Not much to say...

   

2. 2 Prepare the lamb chops and lamb tripe, blanch them in boiling water for a while and take them out. To reduce the smell of sheep and wash it clean

   

3. 3 Cut the old ginger into slices. Heat the oil and fry it until it turns into ginger oil. After frying the ginger, push the ginger aside, add rock sugar and stir-fry until the sugar color turns out

   

4. 4 After frying until the sugar color turns, add the mutton and lamb tripe, and add the spices, mushrooms and chestnuts. Stir fry for a while

   

5. 5 Pour in 1 bottle of Shaoxing rice wine, stir a few times, add light soy sauce and a little salt and bring to a boil

   

6. 6 After boiling, transfer to the pressure cooker and let the pressure rise for 10 minutes

   

7. 7 Wait until the air valve falls down and you can eat it

   

8. 8 Transfer to clay pot and add garlic as needed. Simmer for a while

   

9. 9 Delicious

   

10. 10 Start