Name: Braised Lamb in Sauce
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g Lamb; 300g carrot; 15g ginger; 10g parsley; 10g Salad oil; 10g Soy sauce; 15g Zhu Hou Sauce; 15g seafood sauce; 10g Oyster sauce; 10g liqueur; 2g salt

Braised Lamb in Sauce

by Fire plated red leaves

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

To fight the severe cold in winter, you should eat this dish, especially for people with cold hands and feet, who often eat it to warm up and drive away the cold! The arrival of the heavy snow festival means that everyone can let go of their belly and eat some meat dishes that can resist the cold. Among the various types of meat, mutton will be the first choice of many people. There are many ways to eat mutton. This time I made it simple. Point, there are not many ingredients, the main sauce is used. Zhuhou sauce and hoisin sauce are suitable for braising meat. If you are afraid of trouble, you can choose this method. After the lamb is done, it is also delicious and delicious.

Braised Lamb in Sauce

1. Of the ingredients, most of the mutton is lamb belly and lamb hooves, which will be flexible enough to eat. Cut carrots into short sections

2. I don’t plan to blanch this time, so soak the lamb in clean water to remove the blood

3. Heat a non-stick skillet, add some salad oil, and put the ginger slices in the pan to explode the aroma

4. Remove the soaked lamb and drain the water, then put it in the pot and stir fry with the ginger slices for one to two minutes, then put in the sauce, hoisin sauce, oyster sauce and wine in the seasoning, and stir fry together with the lamb.