Chestnut Roast Lamb
1.
Material drawing. The chestnuts are peeled in advance, and the method is in the tips.
2.
Cut the mutton into pieces, add green onion and ginger to blanch water.
3.
Cut scallions into ginger slices, prepare star anise and bay leaves.
4.
The water-based seasoning includes one spoon of dark soy sauce, two spoons of light soy sauce, one spoon of cooking wine, and the solid seasoning includes one spoon of sugar and appropriate amount of salt.
5.
The blanched lamb is washed to remove the momo.
6.
Put the blanched mutton into the pot with green onion, ginger, spices and seasoning, and mix well. According to the different pots and utensils, add appropriate amount of water or stock
7.
Turn the big fire to a small fire and burn it up,
8.
Open the lid in the middle and flip it over, about 30 minutes or more, until the meat is rotten.
9.
It's ready to be eaten when boiling.
Tips:
Chestnut can be paired with lamb to replenish the vitality, which is great. Chestnuts are delicious but difficult to peel. I tried it recently and there is still a relatively easy way. Cross the fresh chestnuts with a knife or scissors, deep to the inner skin, and boil them in a pot. The opening will crack in three to five minutes. Pour the hot water and peel it while it is hot, it is easy to peel the perfect chestnut. It should be noted that do not cook for too long. Avoid that it is not easy to peel when the Berliner is cooked. Do not let it cool. The inner skin is still difficult to remove when it is cold. It is best to keep it hot and not hot.
This lamb itself is a bit fat, I didn't add any oil, it was delicious when it was burnt, it tasted a little dry, but it was not firey at all.