Sihai network

Braised mutton with nanru chestnut

Last night, I went to eat hotpot and said that I would like to drink, but my stomach was still hungry. My sister came up to have a meal. I knew that you wanted to drink, and how delicious it was to eat chestnut and mutton cooked by my sister. At that time, my vanity immediately soared. I knew that she wanted to eat, so I had no choice but to go to my house again.

Roasted mutton with chestnut

1. Put the chestnuts on the chopping board. Do not use your left hand to hold them (to avoid accidental injury). Use your right hand to cut the cross with a knife. Put water in the pot, put chestnuts in, add a small spoon of salt, boil for two minutes, then turn off the heat.

2. Take out chestnuts one by one, peel off the shell and inner membrane while hot. Put the spice into the cloth bag and tie it tightly for use.

3. Put clear water, ginger, scallion, a little Guangdong rice wine in the pot, put mutton into the blanching water. After blanching the bleeding foam, remove the mutton and wash the surface foam with hot water for standby.

4. Heat the oil in the wok, stir fry the ginger and scallion, stir fry the mutton for several times, add the soy sauce and stir fry until the color is on.

5. Put chestnuts, rose tofu milk (nanru), spice bag, hawthorn and Guangdong rice wine into the pot together, add hot water until it is flush with the ingredients in the pot, cover the pot cover and boil it over high heat, then change the heat to medium heat for about 35 minutes until the mutton becomes soft and rotten, open the lid and collect the soup until it is thick, then turn off the heat and put it on the plate.