Cold Weather Tonifying Warmth-Roast Mutton Hot Pot according to Min Style
Since ancient times, the Chinese have had the habit of eating mutton after autumn to nourish their bodies.Mutton is generally divided into sheep and goats; due to regional climate differences, more people consume sheep in inland areas and some regions. Sheep are usually killed and skinned directly for further processing, while southern regions tend to prefer goat meat the most when eating mutton.
Goat meat is firmer and often consumed with skin on, providing a better mouthfeel. Mutton has a warming nature, making it suitable for slow nourishment. It's particularly beneficial in cold winter days. Eating mutton can help you resist cold winds and improve your immunity, treating weak and coldness issues; it also nurtures essence and consolidates the foundation—especially prepared for winter.
Mutton is a food ingredient. Chinese culinary culture is vast and long-standing, with many cooking methods for mutton. Each school of cooking has its unique insights into ingredients.No matter which school you belong to or if you have your own unique style, it's all about pursuing the deliciousness of the ingredients. Perhaps you think the best way to cook mutton is like Mongolian boiled mutton, or maybe you believe a large pancake and a bowl of mutton soup in the morning are the ultimate combination.
Or perhaps charcoal-grilled whole mutton is your favorite! No matter how you prefer cooking it, you should try the cooking methods from the Fujian cuisine style. We hope you will enjoy them...
There are many ingredients needed for this dish, and purchasing them is still quite convenient.Many people say they don't have goat meat; can sheep be used instead? Sheep meat also works well with great taste. Fujian cuisine often adds spices and Chinese medicinal herbs to the ingredients. This not only enhances the flavor but also considers health benefits.
Therefore, this recipe is very suitable for a family gathering in winter!Enough talk... Ingredients:
Sheep ribs with skin 1500 grams, One sheep stomach, Ten dried shiitake mushrooms, Ten chestnuts [or more]. Seasonings:Two slices of dang gui, three pieces of bay leaves, two pieces of cinnamon bark,
Three grams of goji berries, a piece of ginger, five dried red peppers, one bottle of Shaoxing wine [approximately 490 ml],Two grams of black pepper powder, garlic head, fifty grams of rock sugar, Three tablespoons of soy sauce, a little salt.Clean and blanch the sheep ribs and stomach in boiling water to remove any unpleasant odors and wash them thoroughly. Slice the ginger into pieces, heat the oil until it becomes ginger oil by stir-frying the ginger.After frying the ginger, push it aside and sauté the rock sugar until a golden color is achieved.After caramelizing the rock sugar, add the mutton and stomach with the spices and shiitake mushrooms and chestnuts. Stir-fry for a while,then pour in the Shaoxing wine and stir a few times before adding soy sauce and a little salt. Bring to a boil. After boiling, transfer it to a pressure cooker and cook under high pressure for 10 minutes.
Once the steam valve falls, you can eat it; if needed, add garlic and cook in a slow cooker for some time.Angelica Sinensis 2 pieces, 3 pieces of bay leaf, 2 pieces of cinnamon stick Goji berries 3 grams, aged Ginger 1 piece, dried Chili peppers 5 pieces, Shaoxing rice wine [about 490ml] black Pepper powder 2 grams
Garlic head, rock sugar 50 grams,Soy sauce 3 spoons, a little salt
Clean the lamb ribs and belly in boiling water for a while then remove. To reduce the sheepy smell and wash them clean.
Slice the ginger, fry it until dry to make ginger oil.
After frying the ginger, push it aside and stir-fry the rock sugar until it turns golden brown.
Stir-fry the lamb ribs and belly with the spices and mushrooms after getting the caramelized color. Stir for a while.
Pour in the Shaoxing rice wine, stir-fry a few times then add soy sauce and a little salt. Bring to a boil.
Bring to a boil, transfer to a pressure cooker and cook under high pressure for 10 minutes.
Once the valve drops, it's ready to serve. You can transfer it to a sandpot if needed.Add garlic head. Cook for a while. Boil for a while
