Practice of mutton and carrot pot

"This dish can nourish the body, tonify weakness, and replenish qi and blood. Long-term consumption can tonify the middle energizer, help digestion and relieve cough, which is especially effective in improving the coldness of women's hands and feet.

Use a casserole when stewing, because the bottom of the casserole gathers fire, which saves time. As long as you turn on a small fire, you can keep the soup tumbling and reduce the cooking time. "

material

condiments

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200g carrots

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Mutton100g

condiments

oil

9 grams

energy

3 grams

garlic

4 grams

Braised sauce

5 grams

Cooking wine

5 grams

verdant

5 grams

Sichuan pepper

1 g

Star Anise

1 g

Red pepper

1 g

salt

2 grams

Mushroom water

200 grams

The practice of stewed mutton with carrot

1.

Put the mutton in cold water, add two slices of ginger, cook until the water boils, and take it out for later use.

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2.

Prepare some mushrooms, soak them in water, pour the soaked mushroom water into the casserole, be careful not to pour the mushrooms, and then cook them over high heat.

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3.

Prepare another wok, pour in oil, add pepper, aniseed and dried Chili.

Pour in the mutton and stir fry quickly.

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4.

Add onion, ginger and garlic, stir-fry until fragrant, and remove fishy smell.

Pour in cooking wine.

Adding a little stew can play a role in coloring.

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5.

At this time, put the carrot pieces in and stir fry.

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6.

After carrots are evenly oiled, the mushroom water is also boiled at this time, and the fried semi-finished vegetables are poured into the casserole.

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7.

When the soup is half stewed, add salt to taste. Collect juice from the fire.

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Finished product map of carrot stewed mutton

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Cooking tips

1. Soaked mushrooms can add flavor to dishes, and can also be replaced by broth or boiled water.

Braised sauce is a kind of sauce. I use the brand of Lee Kum Kee, which can be bought in the supermarket.