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

5

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

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3g Salt

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2 pcs Star Anise
3g Bay Leaf
Some Pepper

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Some Oil

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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)