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Braised Lamb Neck (lamb Scorpion is Also Available)
by Chen Xinjie
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Soak fresh sheep necks in cold water for about 3 hours to soak the blood water (you don't need to soak if you don't mind). Fry them in a hot oil pan.
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2. All the ingredients and lamb bones except radish, green onion, light soy sauce and old soy sauce, have been cleaned up. Simmer on high heat until the froth floats. Filter out the foam (I press the pressure cooker for about half an hour).
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3. Pour about half of the soup into an ordinary stewing pot, cut the carrots into pieces, throw in the lamb bones, and pour in the light soy sauce and dark soy sauce. The broth is about level with the ingredients, with scallions on top. Slowly cook on medium heat, keep it boiling, and keep the lid on for 30 minutes. Open the lid for 10 to 15 minutes to collect the juice.
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Tips:The size of the heat must be adjusted by yourself, as does the saltiness. . .