"Braised mutton" was the imperial food of the Qing Dynasty. Mutton is rich in nutrition and has the effects of warming the middle warmer, benefiting qi, nourishing, resisting cold, promoting granulation and strengthening. There is a saying in Compendium of Materia Medica that "ginseng tonifies qi and mutton tonifies shape". Since the Song Dynasty, all the feudal palaces have listed mutton as a court meal, especially the Qing palace loves mutton very much, and "braised mutton" is just one of them. Cooked with mutton and cabbage, it tastes crisp, fat but not greasy. Now it is a famous specialty of Muslim restaurants in Beijing and other places.

Eat mutton and continue to eat hot dishes. A pot full of mutton will get warmer and warmer ~

material

mutton

potato

Mushroom

carrot

Chinese cabbage

Soy milk cream dry roll

fans

Garlic leaves/buds

coriander

ginger slice

Red pepper

Eight angles

Sichuan pepper

Mircia

light purple

refined sugar

Light soy sauce

salt

Cooking wine

Sweet sauce made of fermented flour

Wei Zeng

sesame oil

oil

The practice of braised mutton

Cut the mutton into cubes about 3 cm; Cut potatoes and carrots into hob blocks.

Blanch the mutton in boiling water and take it out for later use. Add a little water to make a thick sauce.

Heat the oil in the pan. When it is 50% hot, add dried Chili, garlic slices, onion, ginger slices, pepper, aniseed and so on. Stir fry and add the mutton.

Cook cooking wine and soy sauce, stir well, and add half-cut fresh mushrooms.

Add sugar, stir well with miso sauce, and then add sweet noodle sauce.

Add water, bring to a boil, and cook over medium heat for about half an hour.

Add potatoes and carrots and cut off raw food. Add coriander and drizzle with sesame oil before cooking.