Dongpo Lamb
by Misty soul
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Cut lamb, potatoes, carrots into small pieces
2. Cut the green garlic into sections, separate the green garlic and the white garlic, slice the ginger, peel the garlic and take the whole clove
3. Heat the pan with wide oil, and heat the oil to 7-8% hot nowadays mutton pieces
4. Fry on high heat until the surface is crispy, remove the oil and set aside
5. Then put the potato pieces and carrot pieces into the oil pan and fry them until the surface is golden, remove them and set aside
6. In a separate pot, put a little oil, add ginger slices and garlic cloves in the cold oil and saute until fragrant
7. Add the fried mutton pieces and stir-fry evenly, add cinnamon and aniseed
8. Pour in 2 cups of broth, bring to a boil on high heat, add 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 10 crystal sugar, and turn to low heat
9. Stew until the lamb is well cooked, now fried potatoes and carrots, continue to simmer
10. When the soup is boiled to 1/4, add the garlic white section and stir fry slightly
11. Then add the garlic green segments, stir fry evenly and transfer to the casserole (there is no wide-mouth shallow casserole at home, the stone pot I use)
12. Just boil
Tips:If you don’t like the mutton smell, you can add more cinnamon, which can play a good role in removing mutton.
