Stewed mutton

Overview

The simpler the mutton stew is, the more original it is. When I get home from an outing, I can’t wait to start stewing the mutton. Because I want to taste what it is like to eat naturally raised lamb produced by Shangjia. In order to appreciate the original taste of mutton, I used the simplest cooking method. Originally, I boiled it in water, and temporarily added carrots and sugar cane to relieve the discomfort caused by the fatigue of the journey. These two sweet foods will not affect the original taste of mutton. When Niu'er was out of school, the mutton was just ready, so Niu'er started to eat it. As usual, Mima made a dipping sauce with light soy sauce and sesame oil, and served a portion for Niu'er to eat. Then I quickly heard the little girl’s comment, “Mom, this meat is better than pork ribs and better than beef. I want to eat it too.” Then, mother served another portion, and the girl was still eager to eat. The final result was that the little girl almost finished the portion of meat! Niuer's little mouth is very good at eating. She can always taste the food accurately and give accurate evaluations. Of course, eating it all is the best evaluation! I think I need to get to know this lamb better. What sheep? Where does it grow? What did you eat as your main food while growing up? Because when my friend gave it to me, he just said that it was a two-year-old sheep, so remember to cook it longer. In today's environment, it is not easy to eat such delicious food. Everything is done quickly. Fish has no fishy taste, and meat has no meaty taste. It is common to smell very fragrant but taste tasteless. The best lamb comes from Sunit sheep. Sunit sheep are a type of Mongolian sheep. They grow on the prairie in a natural free-range manner. Sea buckthorn and sea onions are their food. The most important thing is that the growth period of sheep is 24 months, which is also a key factor in the delicious taste of mutton. For all ingredients, following nature is the most natural thing. This is exactly the philosophy of Shi Shang Jia. Natural and pure ingredients, we use naked cooking to reflect its taste. Winter is here, and warm soup is indispensable, as is devouring meat. Sugar cane and carrots were added to today’s mutton soup, adding a bit of deliciousness to both the meat and the soup. This way of eating is also common in my family’s winter tonic recipes. Ingredients: 500 grams of shishangjia lamb leg. Ingredients: two carrots, one section of sugar cane, onion, ginger, wolfberry, coriander. Seasoning: salt. Method:

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• winter recipes
• lunch
• regulate menstruation
• coriander
• mutton
• onion and ginger
• sugarcane
• wolfberry
• carrot
• salt

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 The mutton is defrosted naturally and set aside.

   

3. 3 Ingredients chart.

   

4. 4 Blanch the mutton cubes with onion and ginger, and cook in a pot under cold water. Peel the sugar cane, cut it into sections, and then divide it into four quarters. Cut carrots into strips.

   

5. 5 Blanch the mutton and clean it.

   

6. 6 Put the mutton, carrots and sugarcane together in the electric pressure cooker, add two sections of green onions and a few slices of ginger.

   

7. 7 Start the pressure cooker beans program (choose a program longer than 30 minutes).

   

8. 8 After the program is finished, add the soaked wolfberry berries as soon as the pot is opened, then add a small amount of salt, and prepare your favorite dipping sauce to eat the mutton.

   

9. 9 Please don't be polite if you drink soup or eat meat.