Braised mutton pot is a cold winter dish in the West Sea of northern nationalities, especially Shandong cuisine. Chinese medicine believes that mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying kidney and strengthening yang, warming middle warmer and dispelling cold, warming qi and blood, appetizing and invigorating spleen. Therefore, eating mutton in cold winter can promote blood circulation and increase human body heat. In winter, the yang of the human body is hidden in the body, so the body is prone to cold hands and feet and poor blood circulation. Eating it can keep out the cold and strengthen the body, and has the dual effects of nourishing and preventing colds. It can not only keep out the cold but also nourish the body, and has the dual effects of nourishing and preventing colds.

The practice of braised mutton pot introduces the cuisine and its function in detail: delicious porridge soup

Materials for making braised mutton pot: main ingredients: mutton, horseshoe, radish, Chinese angelica, Zhi Zhu, garlic, seafood sauce, oyster sauce and pork chop sauce.

Teach you how to make a braised mutton pot, how to make a braised mutton pot delicious 1, chop the mutton into pieces and fly in the water for a little longer-25 minutes to remove the fishy smell. 2. Heat wok and oil, saute garlic until fragrant, then add mutton and saute until fragrant, add seafood sauce, oyster sauce and mushroom sauce, and stir thoroughly. 3. Put water chestnut, radish, angelica and other ingredients into the pot, add soup, and simmer until soft. Key points: This dish requires a lot of mutton, because only tender mutton can be stewed and tasty. As for the heat, you can poke the sheepskin with chopsticks, and when you can poke it, the mutton will be served. Stewed in casserole is mainly to keep warm. Of course, if there is an alcohol stove or a small electric stove at home, it is best to keep warm while eating.