Mutton is hot and sweet, and it is a good tonic in winter. Traditional Chinese medicine believes that it can help Yuanyang, replenish essence and blood, treat lung deficiency and benefit strain, and it is a nourishing and strong medicine. Materia Medica from the New says that it can "replenish fatigue, invigorate qi and strengthen yang, stimulate appetite and strengthen the body". Gao Li of the Jin Dynasty said, "The tangible thing of mutton can replenish the qi of tangible muscles. So strengthening can be weakened. Genus of ginseng and mutton. Ginseng tonifies qi and mutton tonifies body. Those who taste the same as mutton are full of blood deficiency, and those in Gaiyang are yin dragons. "

Mutton is hot and should be eaten in winter. If you suffer from acute inflammation, exogenous fever, early recovery of fever, skin sores, boils and other diseases, you should avoid eating mutton. If you are always strong, thirsty, drinking and constipated, you should also eat less mutton to avoid helping heat and hurting body fluids.

material

Ingredients: mutton 800g；;

Accessories: oil, salt, ginger, cooking wine, pepper, pepper, star anise, tsaoko, cinnamon and dried tangerine peel.

Mutton hot pot

1

Ginger cuts large pieces of pepper, pepper, cinnamon, star anise and orange peel.

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2

Wash and drain the mutton, add Jiang Mo cooking wine and a little salt, knead and marinate for 20 minutes (it is better to deodorize the excess blood in the salted meat with ginger cooking wine).

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three

Boil it in boiling water for two minutes and then take it out.

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four

Put oil in a cold pan, add pepper and bake slowly, then add star anise, tangerine peel and cinnamon, stir-fry bean paste and hot sauce, then add red pepper and ginger slices and stir-fry until the oil is red and shiny.

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five

Stir-fry the mutton in the pot and add two spoonfuls of cooking wine (this is the purpose of removing the fishy smell again, because the cooking wine will evaporate quickly). Stir-fry until the surface is slightly burnt, and add soy sauce and pepper, salt and rock sugar.

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six

Stew in hot water for 20 minutes)

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seven

Add the chicken essence and sprinkle the onion in the pot.

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skill

(Buy mutton. Tender mutton has no taste.