Braised Lamb

Name: Braised Lamb
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb with skin; Some carrot; Some Garlic sprouts; Some Green onions; Some ginger; Some salt; Some Cooking Wine; Some Soy sauce; Some star anise; Some pepper; Some Cinnamon; Some Cumin powder

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The most beautiful way to eat lamb with skin!
Mi Ma bought lamb chops, only one catty. The boss of the meat sold a knife. It was quite accurate. It was 30 yuan. When I went home, I saw. Mom, where is the lamb chops? It is clearly a piece of pork belly lamb with skin. There are a few spare ribs, but they can almost be omitted. Originally, I was preparing to stew the lamb ribs soup, so I had to change the method and add a carrot and simmer it. Let alone this kind of lamb with belt oil, it is delicious! "

Braised Lamb

1. Material drawing.

2. Carrots are cut into hob pieces, green onions are cut into large sections, and the remaining part is chopped, ginger is loosened, lamb is blanched with cooking wine, green onion and ginger in a pot under cold water.

3. Pour oil in a wok, add chopped green onions and stir fry until fragrant.

4. Pour in the blanched chunks of lamb and stir fry.

5. , Add salt, add cooking wine, add light soy sauce and dark soy sauce, stir-fry until the oil comes out.

6. Add pepper and ground cumin (a small amount).

7. Put the green onion, ginger, spices, and carrot into the pressure cooker.

8. , The fried large piece of lamb is changed to the pressure cooker.

9. , Add a bowl of mutton soup, you can use no water, if you like, you can use the finished soup.

10. Turn the high heat to a low heat for twenty minutes.

11. After boiling, the juice can be received a little, and the second seasoning can be carried out.

12. Put the chopped garlic sprouts on the plate and serve.

Tips:
1. The mutton cooked in this way has a strong aroma, and the mutton absorbs the sweetness of carrots, which is not the same as braised in brown sauce.

2. There is no need to have many spices, just a few pieces.

3. Cumin goes well with lamb, but the amount is not too much. If it is too much, it will grab the taste.

4. The soup is used to mix noodles or stewed noodles, which is especially delicious.