Braised Mutton---good Food for Autumn and Winter

Name: Braised Mutton---good Food for Autumn and Winter
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Lamb; 3 pcs Dried red chili; Some ginger; Some Scallion; Some pepper; 2 pcs star anise; 1 small piece Cinnamon; 2 tablets Bay leaf; 1 piece Tsaoko; 2 parsley; Some Soy sauce; Some salt; Some Rice wine; 2 tsp Pixian Doubanjiang; 1 tsp Sugar

by Far away call

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

As the saying goes, "Autumn and Winter Lamb Competition Golden Elixir". Lamb is tender, rich in vitamins and protein. Low fat and cholesterol content. Lamb is sweet but not greasy, warm but not dry. It has the effects of nourishing the kidney and strengthening yang, warming the middle and dispelling cold, and warming the qi and blood. It is the best food for tonic in autumn and winter. "

Braised Mutton---good Food for Autumn and Winter

1. 600 grams of mutton, cut into small pieces, and wash away the blood.

Braised Mutton---good Food for Autumn and Winter recipe

2. Lamb (blanched) in a pot under cold water, boil slightly. After removing it, wash it clean and control the moisture. Prepare the required seasonings in the table of materials.

3. Heat up a saucepan and put an appropriate amount of salad oil.

4. When the oil is hot, add the bean paste and soybean paste, and stir-fry until fragrant. The red oil will separate out.

5. Add all the spices, green onion and ginger until fragrant.

6. Add the blanched lamb and stir fry evenly.

7. Add proper amount of boiling water, add proper amount of rice wine, dark soy sauce, light soy sauce, and sugar to taste, then turn to medium-low heat and simmer for about an hour.

8. The lamb is simmered for an hour, about 80% cooked. Season with appropriate amount of salt, simmer until crisp and serve.

9. Add an appropriate amount of coriander.

Tips:
1. Wash the lamb with hot water after blanching.
2. It is best to add boiling water after the lamb is fried in the pan.
3. Add coriander according to your own taste.