Chestnut Roast Lamb

Name: Chestnut Roast Lamb
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some chestnut; Some Green onion ginger; Some salt; Some Sugar; Some Soy sauce; Some Cooking Wine; Some star anise; Some Bay leaf

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[Chestnut roasted lamb] Oil-free roasted meat is healthier. Busy all day long, no matter how busy you are, you have to shoot dishes. Get used to it. Shoot every day. The more you shoot, the more you start. Because you want to shoot, you have to try different methods. Are not the same.
But there is no time to organize, so the vegetables will be stored more and more.
Save it, take it slow, organize it slowly, and share it slowly.
Lamb roasted chestnut, because we don't eat pork very much, we haven't used chestnut to match it before. I didn't know if the ingredients are matched until I got the ingredients out of the pot, so I searched it, hehe, this kind of match is very good! This time the roasted meat was not oiled, and it was cooked dry, but it was quite fragrant. "

Ingredients

Some Lamb
Some Chestnut
Some Green Onion Ginger
Some Salt
Some Sugar
Some Soy Sauce
Some Cooking Wine
Some Star Anise
Some Bay Leaf

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.