"The mutton is tender but not greasy. The soup is sweet and delicious. It's delicious and nourishing."
Step 1: wash the mutton and set it aside.
Step 2: wash Chinese wolfberry, red jujube, Huaishan and Codonopsis and wait for use; peel and slice ginger.
Step 3: put the mutton into the boiling water and blanch it for about ten minutes. The main thing is to get rid of the blood.
Step 4: heat the pan, pour in proper cooking oil, and then pour in mutton and ginger to stir fry. (to remove the fishy smell)
Step 5: put the roasted mutton and materials into the pressure cooker (I use the original pressure cooker, I think it's easy to use); then pour in the edible water and cover the mutton.
Step 6: close the lid, turn on the medium fire and turn it off after about half an hour.
Step 7: O (∩)_ Haha, I want to eat mutton hot pot, so I beat the side stove and changed the pot. Serve. It smells good.
Mutton: 1.5 Jin
Medlar: about two spoonfuls
Red dates: about 10
Huaishan: a few
Ginger: 6 slices
Note: mutton had better be stewed for a long time. This kind of meat is relatively tender, easy to bite and delicious. I pay attention to intellectual property, reprint friends please mark: go to mywayne. Thank you_ ∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩!
Production difficulty: ordinary
Production time: one hour
Chinese PinYin : Yang Rou Bao
Release Time:2022-02-03 21:29:13
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