Name: Braised Lamb
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 650g leg of lamb; 450g White radish; Some oil; 4g salt; 50g Sugar; 1g White pepper; 1 Green onions; 1 piece ginger; 3 slices Bay leaf; 15 capsules pepper; 1 piece Aniseed; 1 piece Cardamom; 1 piece Dried chili; Some Cumin seeds; 1 small piece Cinnamon; 2 tbsp Cooking Wine

Braised Lamb

by Mom Nini

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There are many ways to eat mutton, including fried, fried, grilled, braised, sauced, rinsed, etc. But because it has an unpleasant smell, it is ignored by some people. When cooking lamb, you can add appropriate amount of cooking wine and ginger, so that not only can remove the mutton, but also maintain the original flavor of the lamb.

Braised Lamb

1. Wash lamb leg and cut into small pieces

2. Spices in the condiment box

3. Cut two 2cm thick slices of white radish, and use chopsticks to make some small holes in the radish

4. Pour cold water into the lamb, cooking wine and a slice of radish, cook until boiling, remove the water to control (at the same time add appropriate amount of water to the pressure cooker to boil)

5. Let’s fry the sugar color first, add a little oil and 50 grams of sugar to the wok and fry on low heat.

6. Stir-fry until the bubbles disappear and the sugar color is red and bright

7. Quickly pour a spoonful of boiling water and serve as sugar color

8. Pour the tightly watered lamb into the sugar and boil for 2 minutes to color

9. Cut large pieces of green onion and beat loose, ginger beat loose

10. Then pour the lamb together with the sugar into the pressure cooker, add the green onions, ginger, feed box, and another slice of white radish. Add salt, cooking wine, pepper, and seasoning