The nourishing lamb in winter is the first choice. Sweet carrots and delicious lamb are stewed together to make it delicious.

Many women are afraid of the cold in winter, so they often eat carrot stewed with lamb, which is just right. Solve this problem. The weather is getting colder and colder, and it’s the perfect time to stew a steaming pot of lamb to warm our stomachs. Come and enjoy a pot of delicious and nutritious carrot stewed with mutton. This is the delicacy of winter.

Mutton has high calories and has always been regarded as one of the important foods to keep out the cold in autumn and winter. Eating mutton regularly in cold winter can replenish qi, promote blood circulation, and enhance the ability to keep out the cold. Stewed mutton can be paired with either white radish or carrots, but carrots are more recommended.

Carrots have a fragrance of their own, which is a little sweet when eaten, but it is delicious and will not be disliked. The flavors of mutton and carrots are combined well to make a pot of carrot stewed mutton, which is very fragrant and delicious.

Ingredients that need to be prepared: appropriate amount of bone-in mutton, appropriate amount of carrots, 1 tomato, and 5 red dates.

Spices to be prepared: 50 grams of green onions, 100 grams of onions, 10 grams of ginger, 1 bay leaf, 1 pinch of pepper, 1 piece of orange peel

Start making

The first step is to prepare all the above ingredients, and then wash the mutton with warm water. Then prepare a large basin, put warm sesame sauce mutton in the basin, soak it in warm water for more than 1 hour, soak in the blood, remove and drain;

The second step is to prepare the required ingredients, add green onions, Wash and cut onions, ginger, red dates, bay leaves, peppercorns, orange peels, and tomatoes and set aside. Peel the carrots and cut them into pieces;

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The third step is to wash and heat the frying pan, and pour an appropriate amount of Cooking oil, just a small amount is fine. Then heat it up and fry the mutton pieces until fragrant and brown on one side, then flip the other side. Be sure to use high heat, which can lock the internal moisture, and don't stir frequently, otherwise it will become boiled;

The fourth step is to fry it until the surface is slightly yellow, and add the prepared Stir-fry all the spices and tomatoes until fragrant, add soy sauce and stir-fry until evenly colored, add water, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer. After boiling, you can use a pressure cooker to cook until soft and save time;

The fifth step is to put the cut carrots into the pot and cook them thoroughly. Do not burn them too dry. Okay, please add more soup to soak the rice. It tastes very delicious. If you like it, you should try it.

Finally, sprinkle with coriander and serve, and the delicious mutton is ready. The tomatoes are added to the pot to adjust the taste. It has a sour taste, which is very appetizing with rice. Instead of carrots, white radish or red-skinned and white-fleshed radish are both good. The mutton will be more fragrant if it is not blanched, but it must be soaked in blood first and then dried to effectively remove the odor