Name: Braised Lamb
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb chops; 300g potato; 100g carrot; 30g onion; 20g Ginger onion; Some oil; 1.5 teaspoons salt; 2 teaspoons Sugar; 1 teaspoon Soy sauce; 1 tbsp Braised Soy Sauce; 1.5 tbsp ketchup; 1 teaspoon Cooking Wine

Braised Lamb

by Jackey cat

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Red braised mutton is a local specialty in the Central Plains of my country. Its finished meat is fresh and tender and has a delicious soup. Chinese New Year banquets are also very face-to-face dishes. Lamb is sweet, warm and non-toxic, can protect the body from the wind and cold, and is most suitable for winter consumption. Therefore, tonic is called a winter tonic. In this cold season, use lamb to supplement the deficiency of the body, drive away the cold, and warm up the blood, and beautify. It has the effect of nourishing skin and improving immunity. There is a saying among the folks that they want to live a long life and eat lamb.
This lamb dish I made today is an improved version. The cat thinks that although the color of the fried sugar is good, the entrance is slightly greasy. In order to add a little color, ketchup is selected, which not only increases the ruddy color, but also makes it greasy. It has a refreshing and delicious taste. Just look at it and feel appetizing. "

Braised Lamb

1. Cut the lamb chops into pieces, soak them in clean water for 2 hours to remove blood. Cut potatoes and carrots into hob pieces, slice onions, knotted shallots, and slice ginger.

2. Heat the pan, add oil, and stir-fry the lamb until slightly golden.

3. Stir-fry the ginger and spring onion into the pan until fragrant.

4. Dip and sprinkle the cooking wine along the side of the pot to increase aroma and remove fishy.

5. Add an appropriate amount of boiling water, and mix in salt, sugar, light soy sauce, braised soy sauce and tomato sauce.

6. Turn the heat to medium heat and simmer for 15 minutes.

7. Put the potatoes and carrots into the pot and simmer until they can be easily pierced through with a fork.

8. Finally, add onion slices and you can get out of the pot~~

Tips:
1. Lamb should not be eaten with red wine and pumpkin at the same time, and after eating, it is not advisable to drink tea immediately.
2. Using tomato sauce not only has the effect of increasing freshness and removing fishy, but also has the effect of improving color.