Stewed mutton with clams

Stewed mutton with clams

Introduction:

"Sometimes the real gourmet is in the folk. The working people grow and harvest all kinds of food materials by themselves, so they know the nature of each kind of food materials best, and they can often match the best combination, which makes the real delicious food in the world. Winter is a season of health preservation. Fishermen at the seaside like to stew mutton with clams. These two unrelated ingredients are not only complementary, but also good for eliminating dryness and tonifying deficiency in winter. "

Production steps:

Step 1: 1. Wash the mutton and cut it into pieces. Blanch it in cold water to remove the foam.

Step 2: 2, onion, ginger, garlic cut, star anise, cinnamon wash standby.

Step 3: 3, blanch good mutton put pressure cooker water, put onion, ginger, garlic, star anise, cinnamon.

Step 4: 4, add salt to boil for 20 minutes, take out the clams, spit out the sand, wash and put them in the soup pot.

Step 5: 5, put in the cooked mutton, add the mutton soup, cook for 10 minutes, sprinkle in the medlar and coriander, and out of the pot.

Materials required:

Fresh mutton: 400g

Cinnamon: 5g

Coriander: moderate

Cooking wine: 1 tablespoon

Salt: a little

Wolfberry: 15g

Clam: 400g

Star anise: 3

Garlic: 3 cloves

Ginger: 5g

Green onion: one

Note: 1, the mutton blanching water to floating foam must be cold water pot, so not only tender meat, but also can blanch the blood foam in the meat. 2. When the mutton is taken out from the pressure cooker, the spices in the soup should be picked up, and the floating oil on the surface of the soup must be skimmed, leaving only the soup to drink without greasy. 3. When washing clams, first put some water bubble, add a little salt, and then add a few drops of cooking oil. Soak for about 20 minutes, so you can spit up the sand in the clam's stomach!

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh