Chestnut roasted mutton
Overview
[Chestnut Roasted Mutton] Oil-free roasted pork is healthier. I am busy all day long, and no matter how busy I am, I still have to take pictures. I am used to it, and I take pictures every day, and the more I take pictures, the more I take pictures. Because I have to take pictures, I have to try different methods, and eat something different every day. But there is no time to organize, so more and more dishes will be stored. Just save it, take your time, organize it slowly, and share it slowly. Mutton roasted with chestnuts, because my family doesn’t eat pork very much, and I have never paired chestnuts with it before. I didn’t know if it was paired with chestnuts until I thought about it after all the ingredients were put into the pot, so I searched it, haha, this combination is very good! There was no oil added to the roasted meat this time. It came out dry, but it was quite fragrant.
Tags
Ingredients
Steps
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Material diagram. Peel the chestnuts in advance, the method is in the tips.
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Cut the mutton into pieces, add onion and ginger and blanch.
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Cut the green onions into sections, slice the ginger, and prepare the star anise and bay leaves.
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The water-based seasoning includes one spoonful of dark soy sauce, two spoons of light soy sauce, and one spoonful of cooking wine. The solid seasoning includes one spoonful of sugar and an appropriate amount of salt.
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Rinse off the blanched mutton.
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Add the blanched mutton to the pot with onions, ginger, spices and seasonings, and mix evenly. Depending on the pot, add an appropriate amount of water or stock
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Bring to a boil, turn to low heat, burn,
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Open the lid and stir in the middle, until the meat is tender, about 30 minutes or more.
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Ready to eat.
