Braised Lamb

Name: Braised Lamb
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb chops; 20mL Soy sauce; a little salt; a little Chicken Essence; 50g Sugar; a little pepper; 3 star anise; 10g Cinnamon; 40g Myrtle Root; 2g Licorice; 2g clove; 10g Fennel; 300mL Sugar color; 6 Dried chili; 50mL Mother wine

by Fung Kee Food

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There are many ways to eat lamb tonic in winter. Today's braised lamb is simple, fragrant and glutinous, suitable for the general public. "

Braised Lamb

1. Soak the bought lamb in water for a few hours to purify the blood.

2. Wash the lamb and remove the bones, and use bamboo slices to pass the meat through to shape.

3. Put the mutton into the high pressure cooker, add all the ingredients and appropriate amount of water, cover the cooker and bring to a boil, turn to a low heat and press until it tastes soft and waxy.