2. Take good chestnut meat and let it cool. Add water to the pot and add mutton. After the fire boils, take out the mutton, wash off the blood foam and let it cool. Add a little oil to another pot. Stir-fry mutton until fragrant, and cut onion, ginger and garlic into pieces.
3. Add onion, ginger, garlic, star anise and cinnamon into the pot, and pour in soy sauce and cooking wine. Stir-fry for a while, add water, then pour into the pressure cooker and add chestnut, and cook for 20 minutes. After cooking, add a little oil to another pot and stir-fry white radish and carrot. Then pour in the soup of instant-boiled mutton, and stew the instant-boiled mutton in the soup pot for 20 minutes to collect the juice.
4. Petty faction: 1. The easiest way to peel raw chestnuts is to wash them with boiling water, add salt, simmer for 5 minutes, take them out, and peel them after watering. 2. Mutton must be blanched in cold water before it can get rid of blood foam. 3. For the mutton cooked in the pressure cooker, separate the meat from the soup and remove the seasoning inside.
The breath of autumn, the rich fragrance of rice, the sweetness of apples and pears, and the softness and sweetness of chestnuts have mixed into the unique fragrance of autumn, which undoubtedly tells us that autumn is a harvest season.
This poetic and warm harvest autumn is a good time to eat mutton for tonic. When it comes to the side dishes of stewed mutton, most people think of white radish first.
7. Few people know that mutton also has an excellent partner-chestnut. When the sweetness of chestnuts is soaked in fresh mutton, chestnuts are crisp, raw juice and brine, mellow and delicious. It is really delicious!
8. stew a fresh pot for your family in autumn. All kinds of radishes and chestnuts are used, and some fresh mutton is really nourishing and appetizing.