You should eat more of this dish in winter, carrots and it are stewed in a pot, hot, and the nutrition is doubled

My family's stewed mutton likes to stew with carrots the most, the carrot and cabbage stewed mutton, spicy, mixed with the fragrance of mutton soup, and the entrance has a garlic fragrance, several flavors are mixed not contrary to harmony, but just right, mutton is salty and soft, carrots are slightly sweet, Chinese cabbage absorbs the soup of mutton, the entrance is spicy and sweet, delicious and not hot, meat and vegetarian matching, nutrition is doubled!

Let's share with you the stewed lamb with carrots and cabbage.

【Ingredients】 Lamb, carrots, Chinese cabbage, ginger, green onions.

【Directions】

Soak the mutton in water, soak it in blood water, and rinse it with running water.

Then put the mutton in a pot of cold water, bring the fire to a boil, immediately turn off the heat, take out the mutton, and wash away the blood and foam.

Then put all the lamb into the casserole, add the washed and sliced ginger and the washed green onion knots, and put water to submerge the lamb at one time.

Then add light soy sauce and dark soy sauce to the casserole, season with salt and sugar, and bring to a boil over high heat.

Once boiling, reduce the heat and simmer for two hours.

After simmering for two hours, I opened the lid of the pot and took a look, and first smelled a strong smell of mutton, which did not smell much, but felt very fragrant!

Poke the lamb with chopsticks, if it moves, it means that the mutton is rotten.

Or use your hand to pull the bone in the middle of the meat, if the bone can be easily pulled off, it means that the lamb is also stewed.

If the meat is not rotten, continue to simmer.

Prepare some vegetables at the same time.

Wash the carrots, peel them and cut them into hob pieces.

Wash and chop the Chinese cabbage, and separate the cabbage and leaves for later use.

Pour oil into the pot, put in a small piece of hot pot base, stir-fry slightly, fry the red oil, add half a bowl of water, boil over high heat, filter out impurities, and leave the soup for later use.

Then pour the soup into the pot, add the cabbage and stir-fry, then pour in the carrots and stir-fry, and then add the cooked mutton and stir-fry to taste.

Add another bowl of mutton broth and bring to a boil over high heat until all the vegetables are tender.

Then add the leaves of the Chinese cabbage, the leaves of the Chinese cabbage are very tender and easy to cook, and put it last.

Wait for the soup to boil and the leaves to cook, then add MSG.

Sprinkle garlic flowers before cooking, it's so fragrant!

The pot was boiling, tumbling bubbles, flipping up and down, ready to come out of the pot.

The lamb stew with carrots and cabbage is ready

Tips:

1. The mutton should be soaked in blood water to remove the smell, and after boiling in a pot under cold water, immediately remove the mutton, wash off the blood and foam, and ensure that the soup is clear.

2. After the mutton is boiled, it should be simmered over low heat for two or three hours.

3. Add vegetables to the mutton, follow the principle of putting it after it is easy to cook, and ensure that the vegetables are cooked the same.

4. Remove from the pot and add garlic flowers to remove the smell and increase the flavor.