【Shanghai】Braised mutton with skin
Overview
Li Shizhen said in "Compendium of Materia Medica": Mutton can warm the body and replenish deficiency, replenish the body and replenish qi, appetizer and fitness, replenish kidney qi, nourish gallbladder and improve eyesight, and treat fatigue and cold, five kinds of fatigue and seven injuries. However, mutton has a heavier smell and puts a heavier burden on the gastrointestinal digestive system, so it is not suitable for people with poor stomach and spleen function. Like pork and beef, excessive consumption of this type of animal fat may cause stress on the cardiovascular system. Therefore, although mutton is delicious, you should not be greedy. Eat with caution on hot days or for patients with fever. Sheep are cold-resistant by nature and are mainly produced in cold plateau areas. Mutton is the meat of bovine goats and sheep and is one of the main meat products.
Tags
Ingredients
Steps
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Cut the mutton into pieces and soak in water for about an hour, changing the water halfway
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Pour out the soaking water and add water, cut a radish into large pieces, drain the ginger slices, wash the mutton, remove the radish, and set aside the ginger slices
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Pour an appropriate amount of oil into the pan and heat until 70% hot
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Stir-fried mutton
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Stir-fry until lightly browned. Add star anise, ginger slices, peppercorns and cinnamon and stir-fry together
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Add the chili pepper segments and stir-fry, add three teaspoons of dark soy sauce and stir-fry for color. Pour in five teaspoons of cooking wine and three teaspoons of white wine and stir-fry evenly
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Add boiling water to cover the mutton
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Bring to a boil over high heat, then switch to medium heat and cover the pot to simmer
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When one-third of the time is left, add half a teaspoon of salt and chicken powder to taste. Cook over high heat for about five minutes and then turn off the heat (leave some soup so it tastes better)
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Finished product
