Materials?
Leg of lamb1500g
2 carrots
Green bamboo and rattan 2 knots
Horseshoe 500- 1000g
Bajiao No.2 capsule
3 fragrant leaves
Tsaoko 1/4 teaspoon
Salt, vermicelli sauce, sugar, soy sauce.
Soy sauce, Jiujiang double steamed rice wine, ginger.
Garlic 10 petals
How to cook stewed mutton in Cantonese style?
Wash and cut the garlic leaves, pat the ginger flat, and peel the garlic well.
The horseshoe is cut in half, the bamboo pole is broken, and the carrot is obliquely cut into pieces of 3-4 cm.
Wash the mutton, boil the water, open the lid and blanch it (this will give off a shy smell), then pour it out and drain it. The wok is hot and dry. Put the mutton down and fry it dry without oil.
Put oil in a hot pan, add ginger and garlic, stir-fry mutton, add various seasonings while frying, stir-fry mutton and seasonings evenly, then add bamboo poles, horseshoes and carrots, simmer in water for 20 minutes, and continue to stew in a casserole for one hour.
skill
1, bamboo cane, also known as sugar cane, should pay attention to the effect of clearing away heat when buying, while black-skinned sugar cane is warm and nourishing, and you can not put it away if you can't buy it, because carrots and horseshoes also have the effect of clearing away heat and moistening the lungs.
2. Adding star anise, fragrant fruit and other spices can enhance the flavor and remove the smell of mutton. The traditional Zhu Zhiyang meat pot is generally not put aside, and can be used according to people's preferences.
3, "Compendium of Materia Medica" said: mutton plus vinegar hurts people's hearts. Mutton is hot, vinegar is sweet and warm, just like wine. Cooked together, it is easy to make a fire and move blood. So don't add vinegar to mutton soup, and don't eat it with tea and pumpkin.