Beer Braised Lamb

Name: Beer Braised Lamb
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some green beans; Some ginger; Some garlic; Some Fire onion; Some Red dates; Some salt; Some Cooking Wine; Some Soy sauce; Some beer; Some crystal sugar

by Fresh water bamboo

4.7 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

Lamb is warm in nature. Eating lamb in autumn and winter can not only increase the body's calories and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging effect. This beer braised lamb, no water is added during the cooking process, only beer is added. The lamb stewed with beer does not taste mutton, and the meat is fresh and tender with a delicious taste. "

Beer Braised Lamb

1. The taste is not mutated, and the taste is delicious.

2. Chop the lamb into pieces and blanch it in a pan under cold water to remove any foam.

3. Prepare the ingredients. Mung beans are used to remove fishy and pre-soaked.

4. Put oil in the pot, add ginger, garlic, and onion to a small fire and stir until fragrant.

5. Add lamb and stir fry.

6. Add rock sugar, cooking wine, and light soy sauce and stir fry for 5 minutes (more stir fry to taste better).

7. Pour in beer, add red dates and mung beans (in the seasoning ball), turn to a low heat and simmer until the lamb is soft and rotten, and season with a little salt.