Process: blanch the mutton in water, put it in a casserole, add ginger, onion, angelica and cooking wine, and add a little vinegar to remove the fishy smell. Cook for about two hours. Add salt, sugar, chicken essence and pepper to taste immediately after cooking. The soup is milky white.
Codonopsis pilosula braised mutton editor
Ingredients: 500g of fresh mutton, codonopsis pilosula10g, jujube10g, medlar10g, ginger10g, onion, salt, chicken essence, sugar, a little pepper, Shaoxing wine and vinegar.
Exercise:
1. Cut mutton, wash Codonopsis pilosula, soak red dates and medlar thoroughly, slice ginger;
Making material
Production materials (13 sheets)
2. Add water to the pot. After the water is boiled, blanch the mutton pieces, pick them up and rinse them for later use.
3. Set the casserole on fire, add mutton, add a little vinegar to remove fishy smell, add ginger, codonopsis pilosula, red dates, medlar, green onions and Shaoxing wine, add clear water, cover with fire, cook for about 2 hours, and season with salt, chicken essence, sugar and pepper.
Braised mutton with white radish editor
Ingredients: white radish 1 piece, mutton 500g, pork spine150g, onion, ginger, a little medlar, salt, chicken essence, cooking wine and vinegar.
Exercise:
1, pig spine, lamb chops and radishes are peeled and washed;
2. Add water to the pot. When the water boils, put the pork spine and mutton into the water and wash it;
3. Put the casserole on the fire, add pork spine and mutton, add a little vinegar to remove the fishy smell, add radish, onion, ginger and medlar, cook for about 2 hours, then add salt, sugar and chicken essence.
Braised mutton pot editor
Ingredients: white radish 1 piece, mutton with skin1000g, 5 Chinese dates, 30g Pixian bean paste, soy sauce, star anise, cinnamon, dried tangerine peel, fragrant leaves, dried pepper, fennel, onion, coriander, ginger, medlar, salt, sugar, chicken essence and seasoning.
Various mutton pot products
All kinds of mutton pot products (20 pieces)
1, cut the mutton into pieces, blanch it in water, pick it up and wash it for use;
2. Heat the oil in the pan, add onion and ginger until fragrant, add mutton and Pixian watercress, stir-fry with soy sauce until the color is the highest, add cooking wine, salt and sugar, add water, add star anise, cinnamon, dried tangerine peel, fragrant leaves, dried pepper, fennel, onion, ginger, medlar and jujube, remove foam after being dried by high fire, and then turn over the sand.
Nutritional value editor
Mutton soup contains a lot of protein, fat, vitamins, calcium, potassium, iron and phosphorus, and its nutritional value is far above other soups. The content of iron, phosphorus and other substances in mutton soup is very high, which is suitable for all kinds of anemia patients. Women and the elderly who are weak and weak after illness can eat mutton soup to nourish qi and blood, nourish Yuanyang, benefit qi, treat deficiency and soothe the nerves, strengthen the spleen and stomach, and strengthen the body. Mutton soup also has an auxiliary therapeutic effect on women's fear of cold, palpitation, shortness of breath, fatigue, insomnia and vasculitis caused by blood deficiency and cold coagulation. It can also enhance the body's resistance, which is of great benefit to post-illness weakness, anemia and postpartum deficiency of both qi and blood. Mutton soup is warm and delicious first, warming the middle to dispel cold and relieve depression. It has a certain effect on treating fatigue, losing weight and not losing milk. In addition, it tastes bitter and sour, and has the functions of strengthening bones and muscles, promoting blood circulation and dredging channels. If some Chinese medicines are added to the mutton soup, it will also have the effect of strengthening the chest, which is beneficial to women with flat and sunken breasts. The mutton pot is exquisite in materials, beautifully made and rich in seasonings. The soup is milky white, not fishy or smelly, mellow but not greasy, delicious, nourishing but not dry.