Braised Lamb

Name: Braised Lamb
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 1 White radish; 3 pieces shallot; 2 pieces ginger; 1/2 head garlic; Some pepper; 1 large piece crystal sugar; 2 tbsp Doubanjiang; 2 pcs star anise; 2 tablets Bay leaf; 1 stage Cinnamon; 2 tbsp Soy sauce; a little Vinegar; a little Black pepper; 2 tbsp Cooking Wine

by Daimaru

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Eating lamb in winter can keep you away from the cold, but many people don't like the mutton's mutton smell, but when you combine mutton with radish, the spicy taste of radish can just remove the mutton's mutton smell and improve freshness. Traditional Chinese medicine believes that lamb and radish have a good therapeutic effect together. Lamb is rich in animal protein, and radish is rich in plant protein. The two can complement each other and fully supplement the protein required by the human body. The lamb is warmer, while the radish is hotter. Cold and cold, two things can be combined together. People who get angry will not have a sore throat if they eat it, and people who are deficient will not have gastrointestinal discomfort if they eat it. Friends who don’t like lamb don’t prevent them from doing this. Maybe they’ll like lamb.

Braised Lamb

1. Sliced ginger, sliced green onion into green onion and chopped green onion, sliced garlic

2. Cut radish

3. Cut the mutton into pieces, put it in the pot with cold water, add the cooking wine, part of the ginger, part of the green onion, boil it out and rinse

4. In the frying pan, fry the remaining sliced ginger, green onion, garlic, and peppercorns to create a fragrance

5. Pour the lamb and stir fry

6. Add the bean paste and stir-fry the red oil, then add light soy sauce, dark soy sauce, and a little vinegar

7. Transfer to a pressure cooker, or directly pour an appropriate amount of water, add star anise, bay leaves, cinnamon, rock sugar, then add radish cubes, boil over high heat and simmer on low heat until the lamb is crispy and the soup is thick

8. Sprinkle an appropriate amount of black pepper before starting the pan. After tasting, if the salt taste is lighter, add an appropriate amount of salt, and finally sprinkle with chopped green onion