How to make a mutton pot, which is warm and nourishing and smells better than eating beef?

How to make a mutton pot, which is warm and nourishing and smells better than eating beef? Under normal circumstances, everyone thinks that we should pay attention to light taste, replenish water and moisturize in summer, and it is not suitable for eating ingredients that are easy to get angry and greasy, but sometimes eating them on the contrary will have unexpected practical effects, such as eating mutton in summer, which I want to talk about today. Nourishing and nourishing is better than eating mutton!

People often think that winter is the best time to eat mutton. Because it is cold in winter, mutton can dispel the cold, so it can make people feel warm after eating. But it is also very suitable for eating mutton in summer. Everyone knows that mutton is a hot and humid food. If eaten in summer, it can play the role of "heating with heat". Exhausting a lot of sweat is forcing out the cold in the body, so eating mutton in summer is the reason. Vegetable mutton pot needs the cooking process of mutton, carrot, radish, bean curd skin and Chinese cabbage.

The first step is to cut the mutton into pieces, pour a proper amount of cold water into the pot, and put the cut mutton in. After boiling, pick up the mutton with a colander, wash it with warm water and drain it. After the pan is cooled, pour in the right amount of oil, add garlic cloves, star anise, cinnamon and other spices and stir-fry until it is 70% hot. Then pour the mutton into the pot, add rice wine, old rock sugar, soy sauce, stir fry constantly, then pour the boiled water that has not eaten the mutton, and then add galangal, dried pepper and orange peel to remove the fishy smell of the mutton and cover it.

Step 2, fish up the orange peel for 30 minutes, don't put it in the room to melt, and then stew the mutton until it is cooked. Then, skim off the vegetable oil with an oiled spoon.

Step three, put the cut carrots and radishes into the pot. Be careful not to cook the basket for too long, just 20 minutes. If it's too bad, it's not delicious. Put the soaked and cut tofu skin into the pot, and then add a proper amount of edible salt. After the yuba is soaked, it depends on its hardness. If it is too soft, it can't be cooked in the pot for a long time, and it will go bad after stewing.

Step 4, wash the cabbage with warm water and cut it into sections. Prepare a casserole, put the cut cabbage in the casserole, and it is best to put the cabbage in the bottom pot, because their cabbage is not easy to dilute the taste of mutton and is not so easy to cook.

Step 5, add a proper amount of chicken essence to adjust the taste, then pour the mutton into the casserole, spread the mutton on the cabbage, then pour the juice, and stew in the casserole for a few minutes again.

Just put Dongru in. It would be better to stew in a casserole, but if there are many people, you can stew in a large iron pot instead of a casserole.

Cooking tips When buying mutton, you must choose fresh mutton, which is white and red in color and moist and elastic in surface. In addition, when choosing mutton, you must choose mutton with skin, so that the stewed mutton tastes better. When stewing, it is best to add a proper amount of pure grain wine or rice wine to the pot, because this will make the mutton stew easily.

You can also add a proper amount of vinegar when stewing mutton pot, so that the nutrition of mutton can be better dissolved into the soup. Mutton is very perishable and not suitable for long-term storage, so try to eat it within two days. Mutton is moist and nourishing, so it is not advisable to eat too much at one time.