Braised Leg of Lamb with Bone

Name: Braised Leg of Lamb with Bone
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1300g Lamb leg with bone; 3g salt; 25ml Braised Soy Sauce; 30ml Cooking Wine; 20g Green onion ginger; 800ml Shimizu; 2 pieces Fermented bean curd; 20ml Fermented bean curd juice; 5ml ointment; 10g Sugar; 5 slices Bay leaf; 2 pcs star anise; 1g pepper; 10g parsley

by Love braised pork

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

To be honest, today's small kitchen appliances are really omnipotent! This does not even have an automatic cooking pot. Wash the ingredients, cut them, put them in and add the seasonings, cover the lid and wait to eat, gossip for lazy people! Cook Xiaobai's savior!
Today, I used an automatic cooking pot to make a braised lamb leg with bones. The taste is really amazing, simple and delicious. Who said that automatic cooking is not good? That's a rumor, hey, as long as you put the appropriate seasoning, the rest is left to the automatic pot! Convenience and deliciousness can really coexist! "

Braised Leg of Lamb with Bone

1. Prepare ingredients: 1300 grams of bone-in lamb leg, green onion, ginger, braised soy sauce, cooking wine, fermented bean curd, fermented bean curd juice, salt, sugar, ointment, bay leaves, star anise, pepper, coriander.

2. Put 1000ml of cold water into the Jiesai automatic pot, add the bone-in lamb shank block and press the power button, roll the handle on the wheel to adjust the maximum heat to boil the lamb shank block for 3 minutes, then take it out and wash off the lamb shank with warm water Control the impurities on the water and dry them for later use.

3. Put the spices in the box, cut the green onion into sections, and slice the ginger.

4. Take a small bowl, add 30ml cooking wine, 25ml braised soy sauce, 5ml ointment, two pieces of fermented bean curd and 20ml fermented bean curd juice, and crush the fermented bean curd.

5. Add 3 grams of salt and 10 grams of sugar and stir well for later use.

6. Put the chopped green onion and ginger and seasoning box in the inner pot of Jiesai automatic pot.

7. Then put the bone-in lamb shank block that has been dried and put it in and flatten it.

8. Pour the sauce on the meat

9. Then add 800 ml of water, then lift the pan and shake the seasoning.

10. Put the inner pot into the pot body, close the lid, press the function key for collecting sauce and braised pork, the cooking program will run automatically.

11. After one hour, the automatic pot will sound a reminder to indicate that it will enter the next program and start collecting juice! There will also be a flashing word "return juice" on the display.

12. When the juice collection is over, the sound will sound and open the lid, add the coriander and stir well to get out of the pot!

13. See how good the sauce is at the bottom of the pot if there is no paste at all!

Tips:
1 The water I added is just right. If you add a lot of water and feel too much soup, you can also use the dry pot function to manually collect the juice again until you are satisfied.
2 The bone-in lamb shank I made today is cooked with the braised pork function of the automatic pot, and it will be just right to eat after it is eaten.
3 After the program is over, fully stir the ingredients in the pot evenly and the effect is even better.

Comments

Sign in to comment

Similar recipes

Braised Leg of Lamb with Bone

Ingredients

Braised Leg of Lamb with Bone

Comments

Similar recipes

Pot Roast Leg of Lamb

Dongbu – Homemade Baijibun with Lamb Soup and Chili Oil

Indian Lamb Curry

【pita Bread in Mutton Soup】