Braised Lamb Bone

Name: Braised Lamb Bone
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pieces Lamb Bone; Some Scallions; Some Sliced ginger; Some Dried chili; 1 spoon Soy sauce; 1 spoon Cooking Wine; a little Salt Chicken Bouillon Powder White Sugar

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

The Chinese New Year is about to come, and it is indispensable to entertain the guests with big fish and meat. This lamb bonbon is probably gone in a blink of an eye when it is placed on the table, and each person is holding a piece.

Ingredients

3 pieces Lamb Bone
Some Scallions
Some Sliced Ginger
Some Dried Chili
1 spoon Soy Sauce

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1 spoon Cooking Wine

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a little Salt Chicken Bouillon Powder White Sugar

Braised Lamb Bone

1. Rinse the bones with clean water and soak for half an hour

2. Boil the water into the stick bones, boil to remove the blood foam

3. Cook for about 5 minutes and remove

4. Wash away scum

5. Put clean water in the pot again, put the stick bones after the water is boiled

6. Pour the cooking wine

7. Put in light soy sauce

8. Add green onion and ginger slices

9. Dried chili

10. Cover the pot and simmer on high heat and turn to low heat for 40 minutes

11. Add salt chicken powder and sugar to taste

12. Cover the pot and cook for more than 20 minutes

13. Turn off the heat if you can poke it through with chopsticks, and simmer in the pot for an hour to taste better.

Tips:
The taste of this stick-bone cooking is lamb flavor. Boiling with boiling water before cooking is the key to removing mutton. It tastes better after turning off the heat and simmering for over an hour.