Green practice of green mutton - mutton in casserole-You Are Foodie

By Godfery
78

Green practice of green mutton - mutton in casserole

Relatives raise their own sheep. Every winter, they send fresh and tender mutton, which is a treasure and absolutely green food. Green mutton needs to be green, so I try to add as few spices as possible. I don't want anise, seasoning, cinnamon, fragrant leaves... All of them. I just want to keep the freshness of mutton to the maximum.It is the best season to eat mutton in the cold winter. Mutton tastes sweet but not greasy. It is warm but not dry in nature. It has the effects of Tonifying the kidney and Yang, dispelling cold while warming, warming blood and invigorating the spleen. Therefore, eating mutton in winter can not only resist the cold, but also nourish the body. It is really a good thing to kill two birds with one stone.

Main Ingredients

Fresh mutton appropriate amount

Auxiliary Ingredients

Scallion segment appropriate amount
Ginger slices appropriate amount
Carrot cubes appropriate amount
Tomato and onion sauce appropriate amount

1. If mutton is cooked in a casserole throughout the whole process, the ratio of water to meat should be 4:1, and simmer for 1.5 hours.2. When cooking mutton, you can add an appropriate amount of cooking wine and ginger, which can not only remove the smell of mutton, but also maintain the original flavor of mutton.3. Patients with fever and diarrhea and those with accumulated heat in the body had better not eat it.

Step 1 . Cut tomatoes and onions into pieces.

Step 2 . Put it into the blender and beat it into a mud.

Step 3 . Heat the pot, add a little salad oil, add tomato and onion puree and fry until cooked.

Step 4 . Cut the fresh mutton into small pieces, wash it, soak it in water for a period of time, and soak it in blood. (I've been soaking for about 3 hours)

Step 5 . Wash the soaked mutton, put it into a pressure cooker, add water, and the ratio of water to meat is 3:1. Bring the fire to a boil, remove the foam, cover the lid, and top the air pressure for 20 minutes. Turn off the fire and put it in a cool place. The lower the temperature, the better. Let the oil floating on it condense. Remove the coagulated white oil, and the rest of the soup will be very light and not greasy.

Step 6 . Heat the wok, add a little oil, stir fry the onion and ginger slices until fragrant. Remove the mutton, pour it into the frying pan, stir fry, add a little cooking wine, and stir fry until the mutton is discolored.

Step 7 . Put the fried mutton into the casserole and pour in the mutton soup.

Step 8 . Add carrots and cook for 10 minutes.

Step 9 . Add tomato and onion sauce and salt, and cook for 10 minutes.

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