Stewed mutton, we don't need a drop of oil or a drop of water, pour a can of it, the meat is tender, juicy and delicious

Today, I stew lamb with tomatoes and pressure cooker, without oil or a drop of water, and the stewed mutton is soft, soft, delicious and delicious

【Lamb stew with tomatoes】

Ingredients: lamb chops

Ingredients: Carrots and potatoes

Spices: 400 grams of canned tomatoes, half an onion, a piece of ginger, 4 red dates, 4 longan, a bay leaf, 1 star anise, 2 cloves, 5 peppercorns

I categorized tomatoes as spices, which are the protagonists of this lamb stew in a supporting role, which can improve the freshness and flavor of the lamb, and can also make the lamb soft and rotten quickly, with tomatoes, there is no need to use monosodium glutamate and other freshness enhancers, and the color can be red and bright and beautiful.

Today I used canned tomatoes, and the fresh ones were the same.

Method:

1. First of all, clean the lamb chops, put them in a pot of cold water and boil for 1-2 minutes, boil the blood, remove them, and wash them with warm water.

If you don't blanch, you can also fry slowly over low heat, fry the blood, wipe it off with kitchen paper, if there is a lot of blood, you still have to clean it.

2. Pour the cleaned lamb back into the pan, do not put oil in the pan, and slowly fry the water.

3. Then add the spices we have prepared except for the tomatoes.

Star anise, cloves, bay leaves, and peppercorns can also be used here, if the smell of mutton is not very strong.

Add a few longan red dates to stew together, the fragrance is stronger, they are all sweeter, and they are also fresheners.

4. Stir-fry the fragrance, the surface of the ribs is slightly colored, at this time you can add dark soy sauce, one tablespoon is enough, more color will be black.

5. Stir-fry the soy sauce evenly, and later, you can transfer it to the pressure cooker and stew.

If you don't have a pressure cooker, you just stew in this wok, so you need to add water, and I use a pressure cooker, so I don't need to add water.

Pour in the canned tomatoes and stew the lamb in tomato juice without adding a drop of water.

Select the rib key and apply pressure for 12 minutes.

6. Wait until it is naturally decompressed, open the lid and see that the meat has completely softened and can be easily pierced with chopsticks.

7. Then let's add salt to taste.

To make meat, whether it is braised pork, beef, mutton, salt can not be put at the beginning, it will make the meat become tight.

8. Then peel the carrots and potatoes and cut them into hob pieces, spread them on top of the lamb without stirring, cover the pot and press for another 5 minutes.

9. When the time is to open the lid of the pot, you can add a few cherry tomatoes, the taste will be better, or you can put a handful of wolfberries.

It's no wonder that the mutton stewed in this way is not delicious, and it is particularly warm-up, no longer afraid of the cold, and ready for winter.

The following is a technical summary

1. Tomatoes are a spice here, which removes the body, adds flavor, freshness, and color.

2. Star anise, bay leaves, peppercorns, and cloves can also be used.

3. Instead of onions, you can use green onions, or shallots, ginger is better not to be saved.

4. Red dates, longan, and wolfberry are all warm materials, and eating a little blood in autumn and winter is also a material for Titian. The meat is even more delicious if you don't believe it, so try it.

5. Carrots go well with mutton, it can remove the smell of mutton. And it can make the color of the meat look better, the carrots are sweet, and this dish does not need to be sugared.

6. Put more potatoes as a meal and as a vegetable, potatoes are used as a staple food in Western food.