Cantonese Braised Lamb

Name: Cantonese Braised Lamb
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 catties Lamb chops; 20g Tiandong; 5 slices Angelica tablets; 30g Dried bamboo cane; 12g Dried grass root; Some Yuba; 3g salt; 1 tablespoon Soy sauce

by True flower

4.8 (1)

Favorite

7

Difficulty

Normal

Time

30m

Serving

3

Lamb is warm in nature, and some people will get hot and get angry after eating it. So I added bamboo cane and asparagus to clear the fire and moisturize dryness.

Ingredients

2 catties Lamb Chops
20g Tiandong
5 slices Angelica Tablets
30g Dried Bamboo Cane
12g Dried Grass Root
Some Yuba
3g Salt

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1 tablespoon Soy Sauce

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Cantonese Braised Lamb

1. Boil the lamb chops in a pot under cold water, wash and drain

2. Steps like picture text

3. Yuba soaked for half an hour

4. Add ginger slices to the lamb chops and stir-fry in the oil pan until the surface is golden and sprinkle with cooking wine. Stir fry until the wine volatilizes and then turn off the heat