Braised mutton and yam in pot
| Mutton 500 grams | Yam 1 root |
| Wolfberry 20 capsules | cilantro 1 root |
| Green onions 0.5 roots | Ginger 1 block |
| Cooking wine 3 spoons | Rock Sugar 35 grams |
| Doubanjiang 2 scoops | Salt Appropriate amount |
| White pepper 1 scoop | Light soy sauce 2 scoops |
| Oyster sauce 1 scoop | Vinegar 0.5 spoon |
| Zanthoxylum bungeanum 20 capsules | Star anise 2 |
| Cinnamon 1 block | Lilac 4 capsules |
| Caoguo1 | fragrant sand 1 |
| Fragrant leaves 3 tablets | Licorice 1 |
| Dry red chili pepper 1 |
Step 1
A piece of mutton, choose fat or lean, with tendons (about 500 grams)
Step 2
Cut into larger pieces and soak in clean water for 60 minutes to draw out the blood of the mutton. During this period, change the water twice (this is the first step to remove the smell of mutton).
Step 3
Prepare the ingredients, mince the onion, ginger and garlic, weigh the grams of rock sugar, two spoons of Pixian bean paste, and put the aniseed ingredients together (red pepper, grass fruit, fragrant sand, bay leaves, pepper, star anise, cloves, cinnamon, licorice) Cooking wine, extremely fresh soy sauce, oyster sauce, rice vinegar
Step 4
Put cold water in the pot, pour the mutton in, add cooking wine and ginger slices
Step 5
Bring to a boil over high heat to remove the impurities and blood foam from the meat. Turn off the heat after 2 minutes.
Step 6
Take it out, clean it and set aside
Step 7
Add a small amount of oil to the pot, add rock sugar, and turn to medium-low heat. After the rock sugar melts, small yellow bubbles will appear.
Step 8
Immediately add the mutton and stir-fry over high heat, add sugar color, then take it out and set aside
Step 9
Clean the pot, add an appropriate amount of oil, add bean paste and fry until red oil appears, add onions, ginger, garlic and aniseed and stir-fry until fragrant.
Step 10
Add mutton and stir-fry for a minute
Step 11
Add appropriate amount of hot water to add a very fresh flavor, oyster sauce
Step 12
Add 1 spoon of cooking wine, 1-2 spoons of white pepper to taste, and finally pour a little bit of rice vinegar, turn off the heat after the water boils
Step 13
Pour everything into the pressure cooker and cook for 40 minutes
Step 14
One yam, cleaned
Step 15
Peel and cut into thick slices (soak in water first to prevent discoloration)
Step 16
The mutton is pressed, and it looks very appetizing. The soup will basically not be reduced when pressed in the pressure cooker. If it is slow-cooked in a casserole, you need to add more water at one time.
Step 17
Use a strainer to remove the seasoning residue etc. from the soup.
Step 18
Pour the mutton soup into a casserole, add yam and 20 wolfberries, and season with a little salt according to taste
Step 19
Cook over medium-low heat for 10-15 minutes. Turn off the heat when the yam becomes soft.
Step 20
Garnish with cilantro pieces
Step 21
The mutton is tasty and easy to chew, the yam is soft and glutinous, and the whole thing is slightly spicy. It goes well with a bowl of rice, and the soup is slurped down, and the whole person is instantly warmed up. Cooking tips for braised mutton and yam in pot1. For mutton, you can choose lamb ribs, or alternate fat and lean parts.
2. If you do not use a pressure cooker and cook mutton over an open fire, you need to add enough water at once and simmer on low heat for 90 minutes, because the water will become less during the stewing process. And the braised mutton is delicious only if it has soup. If there is less juice, it will become braised. If you find that the water is low, add water and heat the water.
3. Because the bean paste and oyster sauce are very salty, there is no need to add any salt. After adding the yam, you can add a little salt according to your personal taste.
4. You don’t need to add too much rice vinegar, just a little bit is enough. The purpose is to make the meat cooked as quickly as possible, and it can also add flavor and relieve greasiness.
5. Raw yam skin can easily cause skin allergies, so it is best to wear disposable gloves
