Nourishing braised mutton in the autumn breeze
Overview
Autumn has arrived and the temperature has dropped, so it’s time to have some lamb to nourish your yang energy. Classic braised lamb chops, bright red in color and easy to make. Mutton is warm in nature. Autumn is here, so it can keep your family warm.
Tags
Ingredients
Steps
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Rinse the cubes, put them into a pot with cold water, boil out the foam, take them out and set aside.
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Heat the pan with cold oil, add ginger, garlic, star anise and rock sugar and stir-fry the sugar color.
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Add in the inch steak, stir-fry over medium heat until it is coated with sugar and changes color, add light soy sauce and dark soy bean curd for seasoning (the fermented bean curd can make the flavor of the inch steak more layered and full of meaty flavor! You don’t have to add it if you don’t like it).
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Add a can of beer and bring to a boil and simmer for an hour.
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When the water is dry and simmered, it is ready to serve.
