raw materials: 3g of carrots and 18g of mutton

auxiliary materials: 1ml of water, 3 tsps of cooking wine, appropriate amount of onion, ginger and salt, and 1/2 tsp of sesame oil

Practice:

1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.

2. Boil a pot of water, add ginger and wine. When the water boils, put the mutton down. After the mutton changes color, take it out, and then wash away the blood and foam.

3. put the mutton in an electric pressure cooker, add 2 pieces of star anise, onion and ginger, boil it with high fire, add cooking wine, and pour in water. In fact, it is not necessary to measure it. The water should not exceed the mutton.

4. Cover it. After the electric pressure cooker is steaming, turn it down for 1 minutes and turn it off.

5. After the hot air dissipates, open the lid. Be careful not to open the lid until the pressure in the pot is gone. Pay attention to safety.

6. Add carrots, cover them, and bring to a boil. Turn down the heat for 5 or 6 minutes and turn off the heat.

7. Same as 5. Open the lid, add salt to taste, and drizzle with sesame oil.

the biggest advantage of stewed mutton is that you can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after being stewed, mutton is more ripe, tender and easy to digest. If you add appropriate traditional Chinese medicine or food that can play a complementary role in nutrition when stewing, the nourishing effect will be even greater.