Home > Chinese cuisine > Text

How to make braised mutton with ginseng and jade bamboo

How to braise mutton with ginseng and jade bamboo

  • Illustration of braised mutton with ginseng and jade bamboo 1

    1.Add appropriate amounts of Adenophora, Polygonatum odoratum, Yuanrou, Shengdi, and Caoguo, and add or subtract appropriately according to the amount of mutton

  • Illustration of braised mutton with ginseng and jiaonizuocai 2

    2.Wash and set aside

  • Adenophora japonicus Illustration of how to make bamboo braised mutton 3

    3. Wash the mutton and mutton chops and cut them into pieces

  • Illustration of braised mutton with ginseng and jade bamboo 4

    4.Blank mutton and lamb chops Water (after blanching, you can add it to an oil pan and stir-fry to make it more fragrant)

  • Illustration of braised mutton with ginseng and jade bamboo 5

    5.Put appropriate amount of salt, Put the mutton, ginger slices, prepared ginseng root, polygonatum odoratum, etc. into the pot (rice cooker) and add water to cover the mutton

  • Illustration of braised mutton with ginseng and jade bamboo 6

    6. Cook until the juice is reduced (stir a few times to make the mutton evenly flavored)

  • Illustration of braised mutton with ginseng and jade bamboo 7

    7.It’s more delicious if it’s a little burnt