Braised Lamb
by Line line 3896
Favorite
Difficulty
Normal
Time
30m
Serving
3
Braised lamb is easy to make and delicious.
1. Soak 700 grams of lamb ribs in cold water to remove blood. Put the cold water into the pot. After the pot is boiled, remove the upper layer of foam, remove it and rinse with hot water and control the moisture.
2. Prepare 5 green onions (for cooking), 5 ginger, 1 small slice of cinnamon, 1 aniseed, 5 bay leaves, appropriate amount of dried red pepper, a small pinch of cumin, and 6 small crystal sugar.
3. On another fire, put 400 grams of beef broth frozen in the refrigerator into a cast iron pot, add an appropriate amount of water, and heat over a medium-to-low fire.
4. Melt a piece of butter weighing 25 grams.
5. Add a tablespoon of Pixian bean paste.
6. After sautéing the red oil, add sliced ginger and green onion
7. Then add the mutton cubes with controlled dry water and stir fry.
8. Add the right amount of 1 scoop of cooking wine and the right amount of soy sauce to mix.
9. Add spices and rock sugar.
10. Pour the fried lamb into the boiling beef broth.
11. The fire is boiled, skimming the froth on it, and turning to a low fire.
12. Add scallions, 3 red dates, and 8 wolfberries.
13. Simmer on low heat for 20 minutes and add cumin grains. Cover the pot and continue to cook for 15-20 minutes, turn off the heat.
14. Remove the spices from the pot. Spicy and delicious red braised lamb is out of the pot!
