2. Prepare cinnamon, star anise, fragrant leaves, dried peppers, prickly ash, three or four slices of ginger, bean paste, three or five hot pot bottom materials and carrots.
3. Heat oil in the pan, add ginger slices, cinnamon bark, star anise, dried pepper and prickly ash, stir-fry until fragrant, add a spoonful of bean paste, stir-fry red oil at the bottom of the pan, pour in the processed mutton, stir-fry until the mutton changes color, add clear water until it doesn't smell like mutton, simmer for one and a half hours on high fire, add carrots, and cook them until they are ready to eat. You can put thousands of favorite vegetables at the bottom of the pot and sprinkle with a handful of garlic.
Braised mutton is said to have originated in Xinxiang, Henan Province, and is a local specialty in the Central Plains of China. Its finished meat is fresh and tender, delicious and mellow, and it is deeply loved by everyone. The Spring Festival banquet is also a very decent dish. Mutton is sweet, moist and non-toxic. It can protect the body from the cold. It is most suitable for eating in winter, so it is called winter tonic. In this cold season, mutton is used to tonify deficiency, dispel cold, warm qi and blood, beauty beauty and improve immunity. People say they want to eat mutton to prolong their life.
Authentic braised mutton pays attention to many things, such as temperature, auxiliary materials, ingredients and eating methods, all of which have a beginning. But doing it at home is too much trouble. This time, I used the usual method. The ingredients are always at home. It is simple to make and tastes good. It is very suitable for stewing a pot of tonic in this autumn, the season of fat mutton.
The mutton cooked today is an improved version. Bian Xiao thinks that although the fried sugar looks good, the entrance is slightly greasy. In order to add a little color, tomato sauce is used, which not only increases the ruddy color, but also relieves boredom and adds a refreshing and delicious taste. Just a glance will give you an appetite.
Braised Lamb in Brown Sauce
Ingredients: lamb chops 500g potatoes 300g carrots100g.
Accessories: oil and salt sugar 1 spoon soy sauce 1 spoon braised soy sauce 1 spoon tomato sauce 1 spoon cooking wine 1 spoon.
Onion 30g onion10g ginger10g.
Exercise:
1, prepare the required ingredients, chop lamb chops, soak them in clear water for 2 hours to remove blood, cut potatoes and carrots into hob blocks, slice shallots, tie shallots and slice ginger.
2, the pot is hot, put the oil, and stir-fry the mutton until it is slightly golden.
3. Stir-fry ginger and onion in the pot.
4. Dip the cooking wine along the side of the pot to add fragrance and smell.
5. Add appropriate amount of boiling water, and add salt, sugar, soy sauce, braised soy sauce and tomato sauce.
6. Bring the fire to a boil and simmer for 15 minutes.
7. Put potatoes and carrots into the pot and stew them until they can be easily pierced with a fork.
8. Finally, add onion slices and serve.
The above is the recipe and some details of this delicious and improved braised mutton. In fact, the menu of this dish is still very simple, just a simple home-cooked dish. However, it should be noted that mutton should not be eaten with red wine and pumpkin at the same time, and it is not advisable to drink tea immediately after eating; The use of tomato sauce can not only enhance freshness and remove fishy smell, but also improve color.