Braised Lamb Leg (lamb Chops)

Braised Lamb Leg (lamb Chops)

1. 1. Pour a handful of Chinese pepper into a bowl of boiling water, brew and let stand aside

2. 2. Choose a section of lamb shank. It is recommended to buy lamb from the halal beef and mutton store. It is really delicious and has a lighter taint, so the meat film can be removed.

3. 3. Put the cold water lamb in a pot and put a few pieces of bay leaves and garlic cloves in the blood water, pour a little cooking wine, and scoop up the blood foam floating on it after boiling over high heat. (The cold water is put into the pot because the meat will be tightened when the boiling water is seen immediately.

4. 4. Pour out the lamb that has been bloody water and drain (otherwise you will also wait for the pan and crackle when you go to the pan)

5. 5. Heat up the frying pan, throw in an appropriate amount of rock sugar and stir-fry until caramel color (the amount of sugar is adjusted according to personal taste and the amount of lamb)

6. 6. Pour the drained lamb into a sugar-colored pot and stir-fry until the lamb is caramel-colored, then add appropriate garlic cloves, ginger slices, and bay leaves, stir fry and add cumin powder (you can add more mutton) Cumin is a perfect match), ginger powder (available in supermarkets), light soy sauce (you can use a little more without adding salt at the end), and a little dark soy sauce. Stir quickly until the aroma comes out.

7. 7. Pour in the cooking wine and water. The ratio of cooking wine and water is 1:1. That's right, that's right! That's it! Don't ask me why, you are absolutely delicious when you cook it like this, and then pour it in the yellowed pepper water, it's a flower! pepper! water! If you fall down with the peppercorns, then I can't save you (￣_￣)

8. 8. Cover the pot and turn to a low heat to simmer, keep simmering, remember to turn it over, if the pot is good, you can't turn it over, and finally simmer until the sauce is dry and there is a small pot bottom to taste the soup. If it feels light, add a little salt, just serve it out.

Tips:

1. Lamb is very important, buying good is half the success
2. The pepper water is necessary. If you don’t have pepper, add some star anise, cinnamon, sugar cane chunks, and the scallion white part, yes! Sugarcane chunks! That's right! Don't ask me why I burned it. But if you add a lot of aniseed, the food will not taste good. Anyway, the simple seasoning I made is not smelly and very delicious. There is no need to sensationalize.
3. My cooking is relatively light, and children eat a lot, so light soy sauce and dark soy sauce really depend on personal adjustments.
4. The water and wine for lamb stew is best to pour enough meat at one time. More meat, more meat, less water and less wine, so that one stew to the end is crispy, and adding water for the second time will easily lose some of the taste.