Nourishing and Cold-proofing Dual Effects-fragrant Braised Lamb

Name: Nourishing and Cold-proofing Dual Effects-fragrant Braised Lamb
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Lamb; 50g Dried shiitake mushrooms; 50g Red dates; 1 Codonopsis; a little shallot; a little ginger; a little Old ginger mother; 2s star anise; Some Bay leaf; 1 Four things package; Some salt; Some Cooking Wine; Some Soy sauce

by Poetic heart

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Lamb is warm in nature, nourishes qi, nourishes yin, warms the middle and nourishes deficiency, appetizes and strengthens the appetite. It is called a warming tonic for nourishing Yuanyang and replenishing blood qi in the "Compendium of Materia Medica".
Lamb meat is tender and rich in fat, vitamins, calcium, phosphorus, iron, etc. In particular, the content of calcium and iron significantly exceeds the content of beef and pork, and the cholesterol content is low. It is an excellent food to nourish the body. It has the effect of nourishing the kidney and strengthening yang, suitable for people who are weak and fearful of cold.
Lamb is one of the important foods tonic in winter. In the cold winter, eating lamb can nourish qi and nourish deficiency, promote blood circulation, and have the dual effect of nourishing and preventing cold. Therefore, lamb is known as the nourishing meat in winter. "

Nourishing and Cold-proofing Dual Effects-fragrant Braised Lamb

1. Wash the lamb. . .

Nourishing and Cold-proofing Dual Effects-fragrant Braised Lamb recipe

2. Prepare all the ingredients such as shiitake mushrooms and red dates.

3. Add water to the soup pot, add sliced ginger and green onion, and bring the water to a boil.

4. Add the lamb to remove the blood.

5. Remove and rinse, and control the moisture.

6. Heat oil in a pot, add sliced ginger, spring onion, star anise, and bay leaves to fragrant.

7. Pour in the lamb and stir fry until the surface is dry and fragrant.

8. Add a little cooking wine or white wine.

9. Add an appropriate amount of dark soy sauce and stir-fry until it is colored.

10. Pour in an appropriate amount of boiling water, add the soaked shiitake mushrooms, red dates, codonopsis, dried ginger mother, and Siwu Bao, then cover and bring to a boil.

11. Pour the mutton and soup into a casserole, simmer for 2 hours on medium and low heat. Add a little salt to the pan 10 minutes before serving.

Tips:
Poetry heart phrase:

1: After the mutton has been drunk, the moisture must be controlled before it is fried in the pan.

2: The mutton should be dry-fried in oil first, and when there is no moisture and the skin is tight and dry, add cooking wine to better volatilize the smell of mutton.

3: There are many ways to get rid of mutton, whichever suits everyone.