Practice of stewing mutton in iron pot

1. Wash the mutton, put it in a pot, add cold water to the pot, boil it over high fire, skim off the foam and add seasoning. 2. Stew for an hour on medium heat, keep the water from passing the mutton, and add water appropriately. 3. Take a proper amount of soup head and add it to the rice cooker with yellow glutinous rice to cook the yellow glutinous rice. 4. Simmer the mutton for an hour and collect the juice.

5. Cook the yellow glutinous rice until it is soft, thicker than porridge and thinner than rice. Chop the chopped green onion and mix it in while it is hot. Two Jin of fat mutton; Soy sauce is five yuan; One or two salts; Ten prickly ash; Two onion segments; Five slices of ginger; In the process of making fennel five cents, the mutton is washed and dried, cut into small pieces with a straight knife, put into a boiling water pot (casserole is best) to stew the mutton raw material photo (10 photo) thoroughly, take it out and put it into another pot (casserole is best) to boil with cold water, and add soy sauce (white soy sauce is best), salt, pepper, onion, ginger slices and fennel (wrapped into small packets). Practice 2 Eucommia Mutton Stewed Mutton Stewed Mutton Stewed Mutton is hot and contributes to yang, while Eucommia ulmoides is a good medicine for tonifying kidney, which can relieve symptoms such as weakness of waist and knees, fatigue and nocturnal emission. Production technology of Eucommia ulmoides Oliv. And leg of lamb 1. Wash Eucommia ulmoides Oliv. Boil the juice in a pot, and wash the mutton for later use. 2. Put the mutton in another pot, add proper amount of Shaoxing wine, soy sauce and water to simmer. Then add the medicinal juice to the stewed mutton and cook until the meat is rotten. Practice 3: Mutton stewed radish makes 500 grams of mutton, radish 1000 grams, dried tangerine peel 10 grams. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g. In the production process, the radish is washed, peeled and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, cook with slow fire for half an hour, then add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl. Stewed mutton is a traditional food for people in northwest Shanxi for thousands of years. However, compared with other places, the stewed mutton in Ningwu, Shanxi Province has a unique flavor. Because it takes more than one procedure to make it. The method is as follows: chop the mutton into three pieces, blanch it thoroughly in a boiling water pot, take it out and put it in a cold water pot, then cut the washed carrot into pieces, put it in a mutton pot, add soy sauce, salt, onion, ginger slices, fennel and pepper, then heat the pot on high fire and stew it in warm water until cooked. It is characterized by soft and sweet taste and endless aftertaste. [1] Method 4: Mutton stewed with yam 500g, yam 150g, shredded ginger, shredded onion, pepper, white wine and salt. Production process 1. Cut the mutton into pieces 4 cm long and 2.5 cm wide. Wash onion and ginger, cut them into sections and slices respectively, and mash them with a knife. 2. Stir-fry cumin with low fire, grind it into fine powder, put it in a container with Chili powder, add various photos of stewed mutton (16 photo) and mix well. 3. Add cooking wine, salt and water to mutton, stir well, then add onion and ginger, marinate for 20 minutes, and remove onion and ginger. 4. The wok is on fire, put oil in it, and cook until it is half done. Put the mutton slices into the wok and slide away. The raw material contains a lot of water, and it is taken out when the oil temperature drops. When the oil temperature rises again, fry the mutton slices again, take them out, and add spices such as yam, coriander and cumin. Mutton is a food that helps Yuanyang, replenish essence and blood, and help fatigue. It has the effects of warming middle warmer, tonifying deficiency, stimulating appetite and invigorating spleen. Yam has the functions of strengthening the spleen and stomach and benefiting the lung and kidney, and can be used to treat chronic enteritis, cough and asthma due to lung deficiency, diabetes, nocturnal emission and enuresis. Coriander has the effects of resolving food stagnation, relieving qi, invigorating spleen and harmonizing middle energizer. The combination of the three is suitable for people with physical weakness, stomach cold, limb cold, chronic asthma, anemia, yang deficiency and so on. Nutritional analysis: Every 100g mutton contains protein 133g, fat 34.6g, sugar 0.7g, calcium1mg, phosphorus 129mg, iron 2.0mg, vitamin B and vitamin A.