Braised Lamb
by Page qingqing
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the leg of lamb, cut into cubes, and drain
2. Slice green onion, slice ginger
3. In a frying pan, fry the seasonings (except for the red dates and wolfberry) over a low fire to create a flavor
4. Turn to high heat and stir fry the lamb until golden brown
5. Pour in cooking wine, two spoons of soy sauce, one spoon of light soy sauce, a little sugar
6. After transferring to a casserole, pour the meat-free stock or boiling water, add red dates and wolfberry, boil on high heat, cover and stew on low heat
7. After about 20 minutes, add the diced carrots and continue to simmer
8. Cut coriander into sections, mince green onions
9. After the carrots are soft and rotten, season them appropriately, add coriander, mix well, and sprinkle with chopped green onions.
Tips:1. When the carrots are about to be simmered, you can also add the soaked vermicelli, the vermicelli will absorb the deliciousness of the mutton soup, which is very delicious
2. After the meat is eaten, you can continue to cook the vegetables, or eat the noodles.
