Braised Lamb Stew with Potatoes
by loveliontender
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Cut the lamb ribs into small pieces, blanch them, remove and drain for later use; heat the wok, add a little vegetable oil, change the heat to a low heat, and add rock sugar
2. Simmer slowly, the rock sugar is completely melted
3. Pour in the drained lamb, stir fry, add a little soy sauce, continue to stir fry to color
4. Add two large bowls of water, rice wine, white wine, cinnamon, bay leaves, star anise, green onions, tree peppers, garlic, ginger, and bring to a boil
5. Change to medium heat and simmer and start timing. After 40 minutes, remove the cinnamon, bay leaves, star anise, green onions, tree peppers and other seasonings and throw them away. Add the sliced potatoes and carrots, add appropriate amount of salt, bring to a boil, and continue to simmer on medium heat for 20 minutes
6. Bring the sauce over the fire, put it on a plate, and just add the chopped green onions.
Tips:[Contraindications] Caution should be taken in hot weather or patients with fever; those with edema, bone steam, malaria, exopathies, toothache, and all febrile diseases should be fasted. Red wine and lamb are contraindicated and will cause a chemical reaction when eaten together.
