Braised Lamb in Brown Sauce
Mutton is warm, so it is perfect to eat it after winter begins. Many northerners can drink mutton offal soup in the morning, braised mutton at noon and instant-boiled mutton at night, all of which are used to warm themselves up.
Ingredients required: 3 kg of mutton (lamb chop), 2 carrots, half onion, appropriate amount of ginger and garlic, hot pot bottom material 1 piece, 3 spoonfuls of Pixian bean paste.
1. Wash the mutton, control the moisture, and cut it into cubes about 4 cm for later use; Cut carrots into hob blocks, and chop onions, ginger and garlic for later use.
2, pour the right amount of oil into the pot, add onions, ginger, garlic, stir-fry over low heat to give a fragrance. Pour the mutton into the pot, stir-fry over medium heat until the mutton loses its color, stir-fry until it is slightly burnt, and put it all out for use.
3. Add a small amount of oil to the pot again, and add 3 spoonfuls (60g) of Pixian bean paste. The bottom material of the hot pot is about 100g. Stir-fry over low heat until the red oil melts. Pour the cooked mutton into the pot and stir fry, let the seasoning cover the mutton and stir fry for 3 minutes.
4. Put the fried mutton into a pressure cooker, add boiling water, and stew it at high pressure. After stewing for 30 minutes, press the exhaust button to exhaust, then open the lid, add carrots, and fasten the lid to continue stewing 15 minutes.
5. stew for 15 minutes, and a pot of red and crispy braised mutton is ready.
Prawn with tomato sauce
In winter, shrimp is easier to buy as seafood than fresh fish in all cities. Also rich in high-protein shrimp meat, easy to clean, easy to cook, no thorns, and it is not troublesome for old people and children to eat.