Folding method 1

Ingredients preparation

1 male goat weighing about 5000 grams, 450 grams of hot sauce, 200 grams of red soy sauce, 500 grams of cooking wine, pepper 5g powder, 10g aniseed, 3g Sannai, 15g cinnamon, 2g cloves, 5~6 grass fruits, 3g white cardamom, 3g cumin, 3g Amomum villosum, 4g tangerine peel, 5 bay leaves Grams, 50 grams of red dates, 15 grams of wolfberry, 20 grams of cumin, 100 grams of ginger, 250 grams of green onions, appropriate amounts of refined salt, chicken essence, and MSG, and 750 edible oil.

Production steps

1. After slaughtering the male goat, cut the skin, remove the internal organs, head and hoofs, then scrape and wash the remaining hair and blood stains on the mutton, and then chop the mutton into 2.5 pieces. Centimeter square pieces, soak them in water for 2 to 3 hours, take them out, drain all the blood, put them into a boiling water pot to "drain some water", then pick them up and drain them; wash and smash the ginger and green onions; use cumin Roast over low heat until fragrant and then grind. All are ready for use.

2. Put the wok on the fire, heat the oil until it is 60 to 70% hot, first add the ginger and green onions and saute until fragrant, then pour the mutton pieces into the pot and stir-fry, then add some rice wine and wait After the mutton shrinks and changes color, quickly add chili sauce and stir-fry over medium heat until fragrant, then add red soy sauce and stir-fry the mutton until it changes color. Immediately pour the pot into a large casserole, add about 2000 grams of water, add aniseed, sannai, Cinnamon and other spices.

3. Move the casserole to the fire, bring to a boil over medium heat, skim off the foam, then add cooking wine, refined salt, and pepper, then add carrots, jujubes, and wolfberries, cover with a medium-sized pot Simmer for 40 to 50 minutes. When the mutton is tender, uncover the pot, remove the ginger, green onions, carrots and spice residue, and add chicken essence, monosodium glutamate and cumin powder.

4. When starting the dish, serve it with a plate each of oily gluten, old tofu, Chinese cabbage and coriander. When eating, you usually eat the mutton in the casserole first. After the food is warmed by wine, the ingredients and various meat and vegetable ingredients are scalded with the original juice in the casserole.

Folding method 2

Ingredients preparation

Mutton, dates, white radish, potatoes, wolfberry, salt, ginger, garlic, star anise, cinnamon, dry red Braised mutton chili, cooking wine, light soy sauce, chili sauce, white pepper, green onions, bay leaves, vegetable oil

Preparation steps

1. Wash the lamb hind leg meat and cut into small pieces . Peel and cut radish and potatoes into cubes.

2. Boil a pot of water. After the water boils, blanch the mutton pieces for 2 minutes, then take them out, rinse them with hot water and drain them.

3. Heat oil in a pot, add green onions, ginger slices and minced garlic and saute until fragrant. Add blanched mutton cubes, pour cooking wine, stir-fry for 3 minutes, add chili sauce and Light soy sauce and stir-fry until the mutton is coloured.

4. Put the fried mutton into a casserole, add aniseed, cinnamon bark, bay leaves and water. The water should cover the mutton.

5. After the water boils, skim off the foam, add salt and pepper, then add radish, potato cubes, red dates, and wolfberry, reduce to low heat and simmer for about 50 minutes.

6. After eating the mutton soup, you can then stew the vegetables.

Folding method three

Main ingredients: mutton (hind leg)

Accessories: carrots, potatoes, onions, ginger, bay leaves, cinnamon, star anise

Seasoning: light soy sauce, dark soy sauce, cooking wine, rock sugar braised mutton

Method:

1. Cut the mutton into small pieces, put it in the pot, add cold water, Add a piece of ginger and a tablespoon of cooking wine, bring to a boil (open the lid) and continue to cook for two minutes, remove, wash and drain.

2. Heat a wok, add a tablespoon of oil, sauté the onion and ginger slices until fragrant, then add the mutton cubes and stir-fry until fragrant.

3. Add one tablespoon of light soy sauce, one tablespoon of dark soy sauce, and one tablespoon of cooking wine and stir well.

4. Pour all the ingredients in step 3 into the electric pressure cooker, add half a tablespoon of rock sugar, one bay leaf, one piece of cinnamon, one star anise, two dried chili peppers, and then pour in 200ml of boiling water.

5. For the electric pressure cooker, select high pressure, set the time to 25 minutes, close the lid tightly, install the pressure relief valve, and start working.

6. At this time, peel the potatoes and carrots and cut them into hob pieces. Add a teaspoon of salad oil to a wok and stir-fry over low heat for two minutes. Turn off the heat and set aside.

7. After the electric pressure cooker stops working and releases the pressure, open the lid, pour in the fried potatoes and carrot cubes, and close the lid without tightening it.

8.Select the auxiliary cooking button.

9. After cooking for 20 minutes, turn off the power, put it on a plate and take it out of the pot.

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Collapse nutritional analysis

As a delicacy in gourmet cuisine, braised mutton has nutritional value and fitness functions that are self-evident. The finished product of braised mutton is a metaphor. According to the "Compendium of Materia Medica": "Mutton is warm in nature and sweet in taste, nourishes qi and yin, warms the body and replenishes deficiency, stimulates the appetite and keeps fit; it can rectify qi, dispel evil, and cure fear of cold and heat; it is a top-quality nourishing food that nourishes yang and is suitable for blood and qi; It has miraculous effects on cold and heat invasion, uneven cold and heat, weakness of limbs, and postpartum weakness." Therefore, traditional Chinese medicine also has the theory that "ginseng nourishes qi, and mutton nourishes the body." As the saying goes: "Medicine is not as good as food." This is also an important reason why braised mutton has been loved by all diners for a long time.

Folding effects

1. Mutton is warm in nature. Eating mutton often in winter can not only increase body heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, and repair the gastric mucosa. Helps digestion of the spleen and stomach, and plays an anti-aging role;

2. Mutton is rich in nutrients and is good for tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, physical weakness and chills, and nutrition It is of great benefit to people with poor health, soreness of waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold. It has the functions of tonifying kidneys, strengthening yang, tonifying deficiency and warming, and is suitable for men to consume regularly.