Braised Lamb in Brown Sauce

material

Main ingredient mutton 1 kg

Accessories: 50g jujube (dried), 65,438 white radishes, 65,438 potatoes and 65,438 Lycium barbarum, 00g.

Seasoning salt 4g onion, half root ginger 1 garlic, half star anise, 7 cinnamon, 2 dried peppers, 6 cooking wine 200ml soy sauce 100ml Chili sauce 100g white pepper, 5g fragrant leaves and 3 pieces of vegetable oil.

The practice of braised mutton

1. Wash the hind leg meat of sheep and cut it into small pieces. Peel and cut white radish and potatoes.

2. Boil a pot of boiling water. After the water is boiled, put the mutton slices in the pot for 2 minutes and then take them out. Rinse them with hot water and drain them.

3. Heat the oil in the pan, pour in the onion, ginger slices and minced garlic, saute the mutton, pour in the cooking wine, stir-fry for 3 minutes, add Chili sauce and soy sauce, and stir-fry until the mutton changes color.

4. Put the fried mutton into a casserole, add aniseed, cinnamon, fragrant leaves and water, and the water should not exceed the mutton.

5. After the water boils, skim off the foam, add salt and pepper, then add radish, potato pieces, red dates and medlar, and simmer for about 50 minutes.

6. After eating mutton soup, you can stew.

Nutritional efficacy

Chinese medicine believes that mutton is sweet but not greasy, warm but not dry, warm and cold, warm qi and blood, appetizing and invigorating the spleen. Therefore, eating mutton in winter can not only keep out the cold, but also nourish the body, which is really a good thing to kill two birds with one stone.