Braised Lamb Stew

Name: Braised Lamb Stew
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 800g Lamb; 30g Secret Braised Sauce; 10g crystal sugar; 3g salt; 2 pcs star anise; 3g Bay leaf; Some pepper; Some oil; 5g Rice wine

by maowo88

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

The lamb in Xinjiang is a bit expensive, but it is worth it. Lamb-Kazakh sheep was originally called Fuhai big-tail lamb, also called Altay big-tail lamb. It is famous for its fresh and tender meat and tasteless. Breast-fed lambs have tight and tender meat. The lean meat contains fat, tastes delicious and has high nutritional value.

Ingredients

800g Lamb
30g Secret Braised Sauce
10g Crystal Sugar
3g Salt
2 pcs Star Anise
3g Bay Leaf
Some Pepper
Some Oil
5g Rice Wine

Braised Lamb Stew

1. Cut the lamb into small pieces

2. Boil water in the pot

3. Rinse off

4. Put a small amount of oil and rock sugar in the pot, if the rock sugar is a bit big, you can break it with a spatula

5. Stir-fried sugar color (after the rock sugar melts, the color turns golden yellow, when the oil noodles are bubbling, you can add the ingredients and fry the sugar color)