Griddle Lamb

Name: Griddle Lamb
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 300g chestnut; 1 short section lettuce; 50g celery; 50g Green garlic; 1 short section carrot; Some Cooking oil; Some salt; Some Soy sauce; Some Cooking Wine; Some Oyster sauce; Some Doubanjiang; 1 star anise; About 30 pepper; 5 Dried red chili; 10g crystal sugar; 1 large piece ginger; 6 pcs garlic; Small half onion; 1 piece Bay leaf

by Heart Song Journey

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lamb has high nutritional value. It can be used as a diet therapy for any deficiency of kidney yang, weakness in the waist and knees, cold and pain in the abdomen, and insufficient fatigue. Chestnut is sweet and warm in nature and enters the three meridians of the spleen, stomach and kidneys. It has the functions of nourishing the stomach, invigorating the spleen, invigorating the kidney, strengthening the waist, strengthening the tendons, promoting blood circulation, stopping bleeding, and reducing swelling. These two ingredients are combined and stewed together into a dry pot, which can be described as a good winter tonic.
This dry pot lamb can be eaten by the general population, and it is especially suitable for those with weak body and stomach cold as a diet therapy.
People with fever, toothache, sores on the mouth and tongue, coughing and vomiting yellow sputum should not be consumed. "

Griddle Lamb

1. Prepare chestnuts and lamb, cut the lamb

2. Clean the chestnuts, put a cross knife on the back, marinate the lamb with a small amount of salt, light soy sauce, and cooking wine for 15 minutes

3. Bring the water to a boil, add the chestnuts and cook for 3 minutes, turn off the heat and simmer for 5 minutes, put the shells in warm water

4. Heat the pan, add oil and fry garlic, ginger and onion until fragrant

5. Add the marinated lamb and stir-fry the water, add 30ML of cooking wine, and boil the dry cooking wine on a high fire

6. Add star anise, pepper, bay leaves, dark soy sauce, oyster sauce, bean paste, dried red pepper, rock sugar and stir-fry well

7. Add the chestnuts, water, and the water submerged the ingredients and simmer for 1 hour

8. Shred carrots, lettuce, celery and green garlic and set aside

9. After the mutton and chestnuts are stewed until the soup is thick, take the casserole, add the prepared carrots, lettuce and celery and green garlic, then pour the stewed mutton and chestnuts into the casserole, cook for five minutes and mix well.