Braised Lamb
by XW Perfume Lily
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut the mutton into pieces, rinse it with water, and control the water.
2. Put a little oil in the pot, add ginger, star anise, pepper, sana and grass fruit, and stir fry until fragrant.
3. Pour the mutton that has been flying over the water, stir-fry evenly and add rice wine to remove fishy.
4. Add the dark soy sauce, stir well, add salt and thirteen incense, add water and simmer until it is ripe.
5. Add a little oil to another pot, pour in the cut carrots, add a little salt and stir-fry.
6. Add the braised lamb, add a small amount of water, until the carrots are cooked through, and then add the water to the chicken essence.
Tips:If time is tight, you can press it for ten minutes with a pressure cooker. Adding carrots can remove the mutton smell. The taste is salty and fresh and very delicious.
