Chestnut Lamb Claypot

Name: Chestnut Lamb Claypot
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g of lamb leg Lamb; 300g chestnut; 1 carrot; Some salt; Some Soy sauce; 1 shallot; 20g South ginger

by Alien limit

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Since the beginning of winter, Beijing has already started heating in the past two days. Xinjiang is experiencing strong storms and snow, while Shantou City, located in the eastern part of Guangdong Province, at the southern end of the Hanjiang Delta, is as early as late summer and early autumn, and the autumn is high and fresh, with daily average temperatures hovering between 25 and 26 degrees.
The mutton stalls in the vegetable market are the hottest when the weather changes slightly. There are more and more stall owners selling mutton. The competitive price has also increased from the initial 35 yuan per catty to 28 yuan per catty, which is about 20 yuan cheaper than beef. The temperature is autumn, and the season has entered winter. Of course, it is a warm and cheap mutton for tonic. Sometimes it is cooked in soup or cooked in sauce. Today, mutton is used to boil chestnut to supplement vitamin C and tonic.

Ingredients

1000g of lamb leg Lamb
300g Chestnut
1 Carrot
Some Salt
Some Soy Sauce
1 Shallot
20g South Ginger

Chestnut Lamb Claypot

1. 1000 grams of lamb leg, 300 grams of chestnut, 1 carrot, 20 grams of southern ginger, 1 green onion, appropriate amount of soy sauce, and a small amount of salt.

2. Cut the chestnut skin with scissors;

3. Put the chestnuts in a container and soak them in boiling water for 3~5 minutes;

4. Grab the chestnut with your hands while it is hot and rub it back and forth until the outer skin falls off;

5. After all the chestnuts are peeled, rinse off the fluff with water and drain the water;

6. Put the lamb into the inner pot of the rice cooker, add boiling water and soak for 5-6 minutes, filter out the blood;

7. Pour the chestnut

8. Add dark soy sauce, salt, green onions, and southern ginger;

9. Add the ingredients and mix well and let marinate for 30 minutes;

10. The amount of water added to the submerged ingredients;

11. Put the inner pot of the rice cooker into the rice cooker;

12. Select the soup function, about 2 hours.

Tips:
1. Either lamb chops or leg of lamb can be selected as lamb
2. Use boiling blister to get rid of the lamb smell;
3. Use dark soy sauce to pickle and add water to make it easy to color;
4. Midea/Midea's MB-WFS3099XM smart IH rice cooker stainless steel cauldron liner, cook lamb for about 2 hours, this time is just right to go to the park for a walk and drink tea, saving effort and worry.