"Yellow braised mutton" is an imperial dish of the Qing Dynasty. Mutton is rich in nutrients and has the functions of warming, replenishing qi, nourishing, protecting against wind and cold, and promoting muscle building and strength. There is a saying in "Compendium of Materia Medica" that "ginseng nourishes Qi and mutton nourishes body". Since the Song Dynasty, feudal palaces of all dynasties have listed mutton as a palace meal. Especially the Qing palace was very fond of eating mutton, and "braised mutton" is just one of them. It is cooked with mutton and cabbage and tastes crispy, fat but not greasy. Now it is a famous specialty in halal restaurants in Beijing and various places.

After finishing the mutton, continue to blanch the vegetables. The pot is full, and the more you eat, the warmer it becomes~

Ingredients

Mutton

Potatoes

Shiitake mushrooms

Carrots

Chinese cabbage

Yuba

Vermicelli

Green garlic

Cilantro

Ginger slices

Dried chili pepper

Star anise

Sichuan peppercorns

Geranium leaves

Cloves

White sugar

Light soy sauce

Salt

Cooking wine

Sweet noodle sauce

Miso

Sesame oil

Oil

How to braise mutton

Cut the mutton into 3 pieces Cut the potatoes and carrots into cubes with a hob.

Blanch the mutton in boiling water, take it out and set aside. Add a little water to make a thick sauce.

Heat the pot a little When the oil is 50% hot, add dried chili peppers, garlic slices, green onions, ginger slices, Sichuan peppercorns, aniseed, etc., stir-fry until fragrant, then add the mutton

Cook in cooking wine, soy sauce, stir well, and add chopped Half of the fresh shiitake mushrooms

Add sugar, miso sauce, mix well and then add sweet noodle sauce

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

Add Cut the potatoes and carrots raw, add coriander and drizzle with a little sesame oil before serving.