Mutton stew is a home-cooked stew with fat lamb as the main ingredient. Mutton stew is mainly a delicacy in the northwest region, especially the Shaanxi-Gansu-Ningxia region, and northern Shaanxi is the most famous. As we all know, mutton is an excellent nourishing ingredient and has high nutritional value, so it is very popular among people. So do you know what ingredients should be used to stew mutton without mutton? Let’s take a look together.

What ingredients should be used to stew mutton without mutton

1. How to stew mutton without mutton

Ingredients: 500 grams of mutton, radish 1000 grams, 10 grams of tangerine peel. 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, and 1 gram of MSG.

Production process: Wash the radish, peel and cut into pieces. Wash the mutton and cut into strips or pieces. Wash the tangerine peel, wash and break the ginger, wash and cut the green onions into sections. Put the mutton and tangerine peel into the pot and bring to a boil over high heat. Remove the foam and simmer for half an hour. Then add radish, ginger, green onion, cooking wine and salt. Stew until the radish is cooked. Add MSG and serve in a bowl. .

When stewing mutton, add a pinch of tea leaves (wrapped in a gauze bag) and cook together. The mutton will be cooked quickly, and the taste of the mutton will not change at all. If you don’t have tea at home, you can use hawthorn instead. Both tea and hawthorn can make the mutton crispy and remove the fishy smell.

2. Method 2 of stewing mutton without mutton

Ingredients: 3 pounds of mutton brisket, pepper and star anise, peel from the sac, carrots, water chestnuts, bamboo cane, etc.

< p> Preparation: Put the purchased lamb belly in hot water to boil out the dirt in the lamb. Boil until a layer of foam floats on the surface of the water and then pick it up. Place the drained mutton in a dry pan and roast until oil comes out, then pick it up and clean the pan. After the above two steps, the mutton will no longer smell bad. Add a little lard into the oil pan and sauté garlic, ginger, peel, red dates, bay leaves, Sichuan peppercorns and star anise until fragrant.

Put the processed mutton into the oil pan and fry until fragrant, then pour in half a bowl (about 150ml) of white wine. After drinking the wine, the mutton will become very fragrant. Pour the seasonings mixed with fermented bean curd, Zhuhou sauce, soybean sauce, peanut butter, and chicken essence into the pot and simmer until fragrant! If you want the mutton to be delicious, in addition to the seasonings, you also need to add a little rock sugar. In another pot, boil bamboo cane, radish, water chestnuts and candied dates into the soup.

3. The third method of stewing mutton without mutton

Take a leg of lamb and cut it into pieces. It is best to chop it into large pieces from the meat seller. Two potatoes, one green radish, two carrots, one white scallion, one piece of sauce, and appropriate amount of pepper. It's best to stew with whole white peppercorns, or you can add pepper after it's out of the pot. Pour the lamb legs into the soup pot, add an appropriate amount of water, and add an appropriate amount of Sichuan peppercorns (if you are afraid of eating Sichuan peppercorns, you can wrap it with gauze). Sichuan peppercorns can remove the fishy smell of the mutton very well.

What are the nutritional values ??of stewed mutton?

1. Mutton is warm in nature and sweet in taste. Returns through spleen and kidney. It has the effects of replenishing qi and replenishing deficiency, warming the middle and lower parts of the body, nourishing the kidneys and strengthening yang, and promoting muscle growth. Suitable for stomach cold, nausea and vomiting, tracheitis cough, physical weakness, insufficient Yang Qi, lukewarm limbs, weakness due to cold, backache, impotence, and postpartum lactation. Influenza, acute enteritis, and hypertension are contraindicated. Features: A good nourishing product for people with weak constitution.

2. Sheep bone is sweet and warm in nature. It has the effect of nourishing the kidneys and strengthening the muscles and bones. It is mainly used to treat weakness due to fatigue, weakness of the waist and knees, spasm and pain of muscles and bones, white turbidity, stranguria, chronic diarrhea, and chronic dysentery. It can be used for thrombocytopenic purpura, aplastic anemia, muscle and bone pain, weakness, white turbidity, stranguria, chronic diarrhea, chronic dysentery and other diseases.

3. Sheep blood is salty, sweet and warm in nature. Returns to the heart and liver meridian. It has the effects of promoting blood circulation and dispersing blood stasis, relieving pain and setting bones, nourishing blood, stopping bleeding, removing blood stasis and removing blood stasis. Mainly used for dietary therapy of various internal bleeding and traumatic bleeding.

Heat over high heat. Cut the green onion into sections, cut the ginger into large pieces and smash into pieces, peel the radish and potatoes and cut into large pieces. It is best to smash the ginger very finely, so that the ginger juice can be boiled out, and the soup will be slightly spicy after absorbing the ginger juice, which is both cold-repelling and delicious. Add all ingredients to the soup pot, bring to a boil over high heat, remove foam, turn to medium to low heat and simmer slowly for at least 1 hour. After taking it out of the pot, add salt and white pepper as appropriate, as well as coriander.