Prepare stewed mutton with yuba in advance: 600g of leg meat, garlic cloves, ginger slices, 4 dried yuba peppers, star anise, pepper, cinnamon, fragrant leaves, nutmeg Pixian bean paste, one tablespoon of old rock sugar, 6-7 slices of fragrant lai, one handful of cooking oil, rice wine, soy sauce and soy sauce.
The first step is to prepare the necessary food. Soak four yuba sticks in water until they are soft and have no hard core. Cut into strips for use. Put the leg of lamb in cold water, boil it for another 5 minutes after the water boils, and then wash it with cold water to completely remove blood foam.
Step 2: Pour an appropriate amount of vegetable oil into the pot, cool the old rock sugar under the oil, and keep it on medium heat to make the old rock sugar completely dissolve into brown. Pour in the cooked leg of lamb, stir-fry with a spoonful of rice wine, then pour in the prepared seasonings such as dried Chili, star anise, cinnamon, fragrant leaves, cardamom and pepper, add 5 slices of ginger and 4 cloves of garlic, and stir-fry quickly and evenly.
Step 3, pour in a tablespoon of Pixian bean paste, a teaspoon of soy sauce and a proper amount of soy sauce, and stir-fry the seasoning. Pour warm water less than 4 cm into the food, taste it after boiling, consider adding salt as appropriate, and then cook for 40min on medium heat. In order to save costs, we can also pour all the food into the electric pressure cooker, choose the beef and mutton stall and cook for 30 minutes.
Step 4: When the time is up, pour in sliced yuba and cook for 20 minutes. When the juice is particularly low, turn to the fire to collect the juice. Turn off the fire and pour it into the washed and cut Lai Xiang section, which is more likely to arouse the aroma of the dish. This kind of iron pot stew tastes salty, fragrant and soft, especially when served, it is rich in nutrition.