Braised mutton
Overview
Braised mutton is a local specialty in the Central Plains of my country. The finished product has tender meat, a delicious flavor and a mellow soup, and is deeply loved by everyone. It is also a very honorable dish for the Spring Festival banquet. Mutton is sweet, warm and non-toxic, can protect against wind and cold, replenish the body, and is most suitable for consumption in winter. Therefore, it is called a winter tonic. In this late spring and cold season, mutton is used to replenish the body, drive away the cold, warm and nourish qi and blood, beautify the skin, and improve immunity. There is a folk saying that eating mutton wants to live longer. The mutton dish I made today is an improved version. Mao thinks that although the fried sugar color looks good, it is a little greasy in the mouth. In order to add a little more color, I chose tomato sauce, which not only adds a rosy color, but also relieves the greasiness, and adds a refreshing and fragrant taste. Just looking at it makes me feel appetizing.
Tags
Ingredients
Steps
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Cut the lamb chops into pieces and soak them in water for 2 hours to remove the blood. Cut the potatoes and carrots into cubes, slice the onions, tie the shallots into knots, and slice the ginger.
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Heat the pan, add oil, and stir-fry the mutton until slightly golden.
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Stir-fry ginger and green onion until fragrant.
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Sprinkle cooking wine along the edge of the pot to increase the aroma and remove the fishy smell.
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Add appropriate amount of boiling water, and mix in salt, sugar, light soy sauce, braised soy sauce and tomato paste.
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Bring to a boil over high heat, turn to medium heat and simmer for 15 minutes.
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Add potatoes and carrots to the pot and simmer until they can be easily pierced with a fork.
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Finally add onion slices and it’s ready to go~~
