1. Main ingredients: bone-in lamb
2. seasoning
3. Soak the mutton in blood water, put the green onion and ginger in a pot under cold water, boil it on high heat, skim off the foam and cook for three to five minutes.
4. Remove the blanched lamb to control the moisture.
5. Put a little cooking oil in the pot, add the blanched mutton and stir fry to force out the moisture in the mutton, then add the onion, ginger, cinnamon, bay leaf and other seasonings.
6. Fry out the flavor of the seasoning, add soy sauce, seasoning bag (small seasonings such as fennel, Chinese pepper, etc. are put into the seasoning bag to prevent too much dregs during the firing process)
7. Add the lamb with water and boil on high heat instead of simmering on low heat.
8. Cook for about 40 minutes. The soup will be reduced and the lamb will be soft and rotten. Remove the seasoning.
9. Collect the juice over high heat, and basically collect all the soup.
10. The delicious and soft braised lamb is ready to eat!
Tips:no.
