Warming up in autumn and winter-carrot stewed with mutton
Ingredients
- Bone-in mutton 1kg
- Carrot 600g
- Green onions 50 grams
- Onion 100 g
- Ginger 10 g
- Red dates Five
- Tomatoes One
- Fragrance leaves One piece
- Zanthoxylum bungeanum A handful
- Orange peel A piece
- Salt Appropriate amount
- Dark soy sauce One tablespoon
- Oil Appropriate amount
Steps
1. 1. First wash the mutton with warm water and soak it in warm water for about 1 hour to remove the blood.
2. 2. Then take out the mutton and dry it.
3. 3. Prepare spices: green onions, onions, ginger, red dates, bay leaves, pepper, orange peel, tomatoes
4. 4. Wash and cut the spices and set aside.
5. 5. Scrape the carrots and cut into hob pieces.
6. 6. Pour a small amount of oil into the pot, heat it up and fry the mutton pieces until brown on one side, then flip over. Note: Be sure to use high heat, which can lock in the internal moisture; and don’t stir frequently, otherwise it will become boiled.
7. 7. Fry all the spices prepared now until the surface turns slightly yellow.
8. 8. When the spices are fragrant, pour in soy sauce and stir-fry. Pour in slowly and check the color. Use about 1 tablespoon of soy sauce.
9. 9. After frying until evenly colored, add water, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer. Note: After boiling, you can use a pressure cooker to cook thoroughly and save time.
10. 11. Place the cut carrots into the pot and cook until thoroughly cooked. Note: Don’t cook it too dry. Use more soup to soak the rice, and the steamed bun will be very moist. 12. You can sprinkle some garlic sprouts or coriander before serving. 13. The delicious mutton is out of the pot. I’ll give you a bowl.
11. 11. Put the chopped carrots into the pot and cook them thoroughly. The pot of mutton is ready. Note: Don't cook it too dry. Use more soup to soak the rice, and the steamed bun will be very moist.
12. 12. You can sprinkle it before cookingGarlic sprouts, or coriander.
13. 13. The delicious mutton is out of the pot. I'll serve you a bowl.
Tips
- 1. When making braised mutton, you should choose bone-in meat, fat or lean is better.
- 2. Instead of carrots, it is good to use white radish, or red-skinned and white-fleshed radish.
- 3. The mutton will be more fragrant if it is not blanched, but it must be soaked in blood first and then dried to effectively remove the odor.
