Stewed Lamb

Stewed mutton is a special dish loved by all ethnic groups in Xinjiang. Mutton is tender, easy to digest, high protein, low fat, high phospholipid content, less fat than beef and other meat, less cholesterol content. Ingredients of green radish and carrot are the most common delicacies on peoples table. They are rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements, suitable for all ages. The autumn wind bleak season, a pot of fragrant stewed mutton big fast

Food Material List

  • 1 Leg of mutton One
  • 2 Carrot 2
  • 3 Potato 2
  • 4 Green radish 1

Operational steps

  • 1 After chopping the leg of lamb, fish it in boiled water, add appropriate amount of water, add some pepper (for fear of eating pepper can be wrapped in gauze), pepper can remove the smell of mutton very well, and heat the fire.
    Stewed Lamb
  • 2 The mutton is stewed while the other ingredients are processed. Cut scallions, ginger, radish, potatoes, etc. and cut large pieces.
    Stewed Lamb
  • 3 Ginger is best patted very fragmented, so that ginger juice can be cooked out, soup absorption of ginger juice will be slightly spicy, that is, cold and tasty.
    Stewed Lamb
  • 4 Add all the ingredients to the soup, boil the fire, remove foam, and turn slowly into medium and small fires for at least 1 hours.
    Stewed Lamb
  • 5 After the pot, add salt and white pepper, and coriander!
    Stewed Lamb

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