Since ancient times, Chinese people have had the habit of eating mutton to nourish their bodies after the autumn.
Lamb is generally divided into sheep and goats, because of the regional climate, it is more edible inland and some areas. Sheep are usually killed and peeled directly for subsequent effects, while most places in the south choose goat meat when eating mutton. The difference is that the goat meat is solid and has skin, which is relatively good to eat.
mutton is very warm in nature, especially in cold winter days. Eating mutton can help you resist wind and cold, enhance immunity, and treat physical weakness and fear of cold. It can also nourish essence and strengthen the foundation. It can be said to be a special ingredients for the cold winter.
China's Dawubo cooking culture has a long history. It has many cooking methods in eating mutton. No matter which faction of cooking, it has unique insights into the ingredients. No matter which genre you belong to or your own, you are always a pursuit of delicious ingredients.
Perhaps you think the best way to cook mutton is to boil mutton in Mongolian water, or you think that a big cake and a bowl of mutton soup in the morning is the best. Or maybe roasting whole sheep with charcoal fire is your favorite!
No matter what kind of cooking you like, maybe you should try Fujian cuisine for cooking mutton. I hope you like it...
So there are many ingredients needed, so it is still very convenient to buy. Many people say that I don’t have goat meat here, can sheep be? The lamb is also good and the effect is very delicious. Fujian cuisine often adds some spices and Chinese medicinal materials to some ingredients. In addition to adding delicious foods, it also takes into account the effects of nourishing the body. So this recipe is perfect for the whole family to eat together in the stove in winter! Without further ado...
Ingredients: 1500 grams of lamb chop with skin, 1 lamb belly, 10 dried mushrooms, 10 chestnuts [or more]
Auxiliary ingredients: 2 pieces of angelica, 3 bay leaves, 2 cinnamon, 3 grams of wolfberry, 1 piece of old ginger, 5 dried chili peppers, Shaoxing rice wine 1 bottles [about 490ml]
1 garlic head, 50 grams of rock sugar, 3 spoons of light soy sauce, a little salt
treatment of lamb chop meat and lamb belly, wear it in boiling water for a while and take it out. To reduce the smell of sheep and wash it clean
Cut the old ginger into slices, and then heat the oil and dry it to make it into ginger oil
After the ginger is fried, push the ginger aside, add rock sugar and stir-fry it into sugar color
Fry it out, then pour in the mutton and sheep belly, and pour in spices, mushrooms and chestnuts. Stir in a while
Pour in 1 bottle of Shaoxing rice wine and pour in light soy sauce and a little salt. Boil and boil and
After boiling, turn into a pressure cooker and pressurize for 10 minutes
Wait until the air valve falls down and eat. You can transfer to the sand pot as needed and add garlic. Cook for a while
