Fragrant Lamb Bone

Name: Fragrant Lamb Bone
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Stick bone; Some Cooking Wine; Some Soy sauce; Some Oyster sauce; Some crystal sugar; 1 piece Aniseed; A few pepper; 1 small piece Cinnamon; 4 slices Sliced ginger; 3 segments shallot; Some salt; Some water

by putimama

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Sheep are herbivores, so mutton is more tender and easier to digest than beef. High-protein, low-fat, and warm mutton are one of the delicacies of warming and warming tonic in winter. This lamb bat is tender, rich in flavor, and attractive in color. "

Fragrant Lamb Bone

1. Soak the bought lamb bones (to remove the blood) and repeatedly wash the blanched water to remove impurities, remove the pan and heat it, add the star anise, cinnamon, and pepper to fry for a fragrance (take out the residue), add rock sugar until it melts Color, pour in dark soy sauce, cooking wine, oyster sauce, boiled water, add the boiled stick bones, boil onion and ginger for half an hour, remove them, and put them in the pressure cooker.

2. Add appropriate amount of salt and press in a pressure cooker for 20 minutes.

3. Turn on the pressure cooker (be sure to deflate the pressure cooker before turning it on to be safe). The stick bones in the pan taste, smell, and color attractive.

4. Let's taste the delicious and fragrant stick bones out of the pot.

Tips:
When buying sticks, choose fresh, good-colored, and water-free ones, and let the seller cut a knife from the middle, otherwise the pot won't fit.