Braised Lamb Bone

Name: Braised Lamb Bone
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Sheep Bone; 500g carrot; 15g shallot; 10g ginger; 10g crystal sugar; 10ml Soy sauce; 10ml Delicious; 3 capsules star anise; 3g Five spice powder; Some salt; 30ml Peanut oil; Some Shimizu

by Fat man

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Some mutton bones are bought in the market. The mutton is warm in nature. It is used as little as possible in summer, but the mutton bones have less meat. They are good for braising. In addition, carrots are added to the cooking, which can remove the taint and absorb the excess fat of the lamb bone. The combination of the two is a good dish to go with wine"

Braised Lamb Bone

1. Wash the lamb bones and cut into pieces.

2. Heat oil in a pan and add rock sugar.

3. Stir-fry the sugar over low heat.

4. Add lamb bones and stir fry for color.

5. Add soy sauce and Maggi and stir fry until fragrant.

6. Add green onion and ginger and stir fry until fragrant.

7. Add water and remaining seasoning and stir well.

8. The fire boiled.

9. Turn the lid to low heat and simmer for 40 minutes.

10. Wash the carrots and cut into pieces with a hob.

11. Add carrots and stir well.

12. Cover and simmer for another 20 minutes, turn off the heat and sprinkle a little coriander on the plate.

Tips:
The carotene in carrots is a fat-soluble substance, so it can only be well absorbed in the oil. Therefore, when eating carrots, it is best to cook them with oil or simmer them with meat to ensure that the effective ingredients are absorbed and utilized by the body.

Adding carrots can also remove the taint.