Braised Lamb Bones

Name: Braised Lamb Bones
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Sheep bones; 5 slices Bay leaf; 2 pcs star anise; 1 Cinnamon; 10 pcs pepper; 1 piece Tangerine peel; 5 pcs Bai Kou; Some shallot; Some ginger; 2 tablespoons Cooking Wine; 1 tablespoon Soy sauce; Some crystal sugar; 1 Tsaoko

by Xiao Geng's mother

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I bought another leg of lamb to make white-cut lamb during the Chinese New Year. I removed the bones first and made a pot of braised lamb bones. The nibble tastes good. "

Braised Lamb Bones

1. Spices prepared.

2. Soak the spices in boiling water for half an hour.

3. Add scallions, ginger, cooking wine, and boil the lamb bones and simmer for ten minutes.

4. The boiled lamb bones are cleaned with warm water to clean the surface of the foam.

5. Then add green onions, ginger, all the spices, cooking wine, and dark soy sauce.

6. Add water to a boil, change to a low heat and simmer for 1 hour, then add salt, light soy sauce, rock sugar and continue to simmer for 1 hour.

7. Grab and nibble.

Tips:
1. Soaking spices in heated water can remove the bitterness and astringency in the spices.
2. Stew the bones for about 1 hour first, and then add salt when the meat on the basic bones can be eaten. It is not easy to simmer the meat if salt is added too early.