Braised mutton soup pot

Overview

Winter is the season for eating beef and mutton. The braised mutton soup pot soup is rich in color, crispy and not sour. When eaten in winter, you can not only enjoy the fun of gathering around the stove, but also nourish and keep fit, generate heat and ward off the cold. The soup pot is fat but not greasy, the soup is red but not spicy, and it has original flavor and pure fragrance without being sour.

Tags

• soups
• home cooking
• old man
• lunch
• aniseed
• cooking wine
• coriander
• light soy sauce
• mutton
• oil
• old soy sauce
• pixian douban
• white radish
• zanthoxylum bungeanum
• chopped green onion
• garlic
• ginger cubes

Ingredients

Steps

1. 1 Blanch the mutton in boiling water, remove and drain to remove blood

   

2. 2 Add cooking wine to the cooked mutton and stir-fry

   

3. 3 Fry until the surface of the mutton is brown, oily and fragrant.

   

4. 4 Pour an appropriate amount of oil into the pot and add garlic, ginger, watercress, and peppercorns and stir-fry until fragrant.

   

5. 5 Then add the mutton and stir-fry until the surface turns golden brown

   

6. 6 Add an appropriate amount of water to the fried mutton, add aniseed, light soy sauce, dark soy sauce, etc. and bring to a boil. Pour it into the pressure cooker and add white radish cubes. At this time, taste it. If it tastes salty, add dark soy sauce.

   

7. 7 Use the pressure cooker nutritional stew button and simmer for about 1 hour

   

8. 8 Sprinkle with chopped green onion and coriander segments and serve.

   

9. 9 The mutton red soup pot with rich color and original flavor is delicious. You can add vegetables, tofu, wild rice noodles, etc. to the stewed soup pot according to your preference and it is also very good.