Nourishing and warming body in cold winter-the practice of Fujian style lamb stove

　　Since ancient times, Chinese people have the habit of eating lamb to nourish their bodies after the fall .

　　Lamb is generally divided into sheep and goats, because of the regional climate, inland and some areas eat more sheep. Sheep are generally killed and peeled directly for follow-up purposes, and most places in the south choose goat meat for mutton. The difference is that the goat meat is solid and has skin on it, so it tastes better when eaten.

　　Lamb’s temperature is very suitable for slow supplementation, especially in cold winter days. Eating lamb can protect you from wind and cold, strengthen your immunity, and treat physical weakness, fear of cold, and nourish your essence. It can be said that it is an ingredient specially prepared for the cold winter .

　　China has a long history of culinary culture. There are many cooking methods for eating mutton. No matter which faction is cooking, there are unique insights into ingredients. No matter which school you belong to or your own school, it is the pursuit of delicious ingredients.

　　You may think the best way of cooking lamb is as clear as the Mongolian boiled mutton, or they think a big morning bread bowl of mutton soup is the best. Or char-grilled whole lamb is your favorite!

　　No matter what kind of cooking you like, maybe you should try the cooking methods of Fujian cuisine for lamb, hope you like…

　　Then the material needs are more, and the purchase is still very convenient. Many people say that I don’t have goat meat here. Is it okay for sheep? Sheep meat is also ok, and the effect is very delicious. Fujian cuisine often adds some spices and Chinese medicinal materials to some ingredients. In addition to adding delicious food, it also takes into account the effect of nourishing the body. So this recipe is very suitable for the whole family to eat around the stove in winter! Not much to say…

　　Material: lamb chops skin 1500g tripe 1, dried mushrooms 10, chestnuts 10 [or more]

　　Accessories: Angelica 2, 3 geraniol, cinnamon 2, wolfberry 3 grams, old ginger 1, dried chilli 5, Shaoxing rice wine bottle [1] about 490ml of black pepper 2 g

　　1 head of garlic, 50 grams of rock sugar, 3 spoons of light soy sauce , a little salt

　　Prepare the lamb chops and lamb belly, and scald them in boiling water for a while and remove them. To reduce the lamb smell and can be washed clean

　　Cut the old ginger into slices, and burst the oil to make it into ginger oil

　　After the ginger is fried, push the ginger aside, add rock sugar and fry the sugar color

　　After frying the sugar color, pour in lamb and lamb tripe, add spices, mushrooms, and chestnuts. Stir fry for a while

　　Pour 1 bottle of Shaoxing rice wine, turn it over a few times, pour in light soy sauce and a little salt, boil

　　After boiling, switch to the pressure cooker to sound the air pressure for 10 minutes

　　After the air valve is dropped, it can be eaten, and the amount can be transferred into a clay pot and added garlic. Cook for a while