Winter mutton is at the time, most often with radish, this winter may wish to change new tricks, learn the tricks of Guangdong people - with sugar cane to stew, sugar cane succulent and oily, can not only dissolve the mutton and greasy mutton, It also makes the soup fresh and sweet. Today, we use a well-sealed cast iron pan to maximize the original flavor of the mutton soup. The leftover broth is still a good hot pot base. It is heated continuously in a cast iron pan to bring hot vegetables or fried. Yuba, tastes first class! Everyone is welcome to pay attention to the official WeChat public number: Gourmet Taiwan official microblogging: food court foodvideo is convenient for everyone to ask questions, and food can also recommend food videos and recipes in a timely manner! I wish you all a good meal and live well!
900 grams of lamb chops with cold water and water, stir fry in the oil pan, add appropriate amount of Guangdong rice wine and fry until the sheep discharge oil;
Heat the oil, add 40 grams of garlic cloves and 60 grams of ginger to the musk, then pour the mutton stir fry, drizzle with the appropriate amount of soy sauce and 90 grams of juice with the fermented bean curd, stir the water;
After the soup boils, 150 grams of peeled diced sugar cane, 80 grams of horseshoe and 60 grams of carrots;
Add appropriate amount of angelica, 1 crushed grass fruit and 4 coriander roots to add flavor, simmer for 40 minutes;
After stewing, add salt and sugar to taste, and sprinkle with green garlic seedlings.
After the leftover soup is picked up, the spices can be used to burn the greens or fried yuba. The taste is also great!