Name: Happy Lamb-braised Lamb Hot Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2000g Lamb; 1000g Pleurotus ostreatus; 2000g Glutinous rice; 500g Xianggan; 1 piece spinach; 1 piece Chinese cabbage; 2 pcs Tsaoko; 1g Fennel; 10g pepper; 1 piece Tangerine peel; 2 tablespoons Cooking Wine; 1 piece Cinnamon; 2 tablespoons Refined salt; 1 piece ginger; 1 tablespoon Soy sauce; 5 tablespoons Vegetable oil; 1 piece White radish; 500g Fish Ball; 200g Green garlic; 500g parsley; 1000g Wild bamboo shoots; 2 Enoki mushroom; 2 pcs Licorice; 3g Cardamom; 5 pcs star anise; 1 tablespoon sesame oil; 20g Dried red chili; 1 tablespoon Chicken Essence; 1 Green onions

Happy Lamb-braised Lamb Hot Pot

1. The minister in charge of logistics purchased: 1000g oyster mushrooms, 2 enoki mushrooms, 1 Chinese cabbage, 1000g wild bamboo shoots, 1 spinach, 500g coriander, 500g dried fragrant, 200g green garlic, 2000g glutinous rice cake, fish ball 500 grams; LEMON is counting the quantity; if it is not enough, continue to buy~~~

2. 2000 grams of lamb, 1 white radish, 1 ginger, 20 grams of dried red pepper.

3. 5 tablespoons of vegetable oil, 2 spoons of dark soy sauce, 1 spoon of light soy sauce, 1 green onion, 1 ginger, 2 spoons of salt, 1 spoon of pepper, 1 spoon of chicken essence, star anise, 1 cinnamon, 20 grams of dried red pepper, 2 cooking wine Spoon, 1 scoop of sesame oil, 1 dried tangerine peel, 5 star anise, 10 grams of Chinese pepper, 3 grams of cardamom, 1 gram of fennel, 2 licorice, 2 grass fruits [You don’t need to put more grass fruits, we always go when we use them Seed, because the grass and fruit seeds are bitter. It's natural to have bitterness, just add more water and it's OK. In addition, add some sugar color, don’t fry the sugar color.]

4. Wash the lean leg of lamb, and add a little fat lamb to get oily. Cut into 4 cm square pieces.

5. Put the mutton in the pot, add an appropriate amount of water, add the unpeeled ginger, a little green onion, and white wine to a boil, blanch for about 1 minute, and turn off the foam when the foam is released; remove and rinse in water Floating foam is reserved.

6. Put the pot on a high heat, add the oil to 60% heat, scoop in the vegetable oil to heat, add the whole dried red chili and stir fry until it is fragrant.

7. Cinnamon, tangerine peel, star anise, pepper, cardamom, fennel, licorice, grass fruit stir out the fragrance. [If you don’t like the hot pot with aniseed ingredients; use a special bag to fill the aniseed ingredients]

8. When making lamb, the combination of seasonings cannot be ignored. It is best to put some ginger that is not peeled, because ginger has a pungent and cool skin and has a certain auxiliary effect on patients with rheumatism. It has the functions of dispersing fire, eliminating heat, relieving pain and eliminating rheumatism.

9. Pour the blanched mutton and stir fry until it tastes good. Bring to a boil with fresh mutton soup. You can put some lotus seed heart when cooking lamb; it has the effect of clearing the heart and purging the fire. Change to a small fire and burn until it reaches the sixth maturity; remove the floating foam.

10. Add two tablespoons of cooking wine; increase the amount according to the amount of lamb. Generally 2 scoops are enough.

11. Add two tablespoons of dark soy sauce to color.

12. A tablespoon of raw soy sauce for flavor.

13. Put clean water in the pot with a cup, add enough water to cover the lamb. Do not cover the lid over medium-high heat. After boiling, switch to low heat and cook for another five minutes.

14. Wash the radishes, peel them, and cut them into large pieces the same size as the lamb. Before putting the white radish into the pot, it has been blanched in boiling water to remove the spicy flavor of the white radish.

15. Put in a tablespoon of sugar. Cover the pot, boil on high heat and turn to low heat, simmer for about 2 hours until the lamb is completely crisp and delicious. [If you feel that the lamb is not cooked enough, you can turn it to a saucepan; simmer for 3 hours]

16. Open the lid and turn to high heat to collect the thick soup, add a spoonful of chicken bouillon, 2 spoons of salt, and 1 spoon of pepper to adjust the flavor.

17. Sprinkle the green onions, cover and simmer for a minute (so that the green onions will be more fragrant), and remove the lid.

18. Cut off the roots of enoki mushrooms directly with a kitchen knife and wash them off with water. It's easy~~~

19. Coriander is a bit troublesome to clean. The rhizomes are relatively small and sometimes covered with mud. So when cleaning the rhizomes, you need to wash them one by one. Fortunately, Lemon is the chef~~~ I don’t need to do the washing of vegetables! What a cold day~~~

20. The petals of the oyster mushroom are very large, and tear them apart to the size you like along the vertical lines of the oyster mushroom. Pleurotus ostreatus is very easy to clean.

21. Wash the spinach with the roots removed. The preparatory work for blanched vegetables is to soak and clean them in salt water~~~

22. After the wild bamboo shoots are peeled and washed; blanch them and cut into small sections for later use. Taking bamboo shoots and lamb together on the Internet can cause poisoning. But we have always liked to simmer wild bamboo shoots and lamb together for a longer time! It tastes great, never discomfort; does LEMON have a strong stomach~~~Hee hee~~~

23. Chinese cabbage~~~ I like it, it’s so easy to clean~~~ I won’t explain it here! !

24. Hehe Xianggan~~~ Easy~~~ But; need to change the knife.

25. Fish ball; it can be used as a staple food, but it also needs to be changed. Cut it by the waist.

26. Cut off the roots of green garlic. Open the green garlic leaves; wash the dirt in the crevices.

27. Zanba is also a staple food. Friends like to eat. I was going to buy rice cakes, but the gentleman responsible for the purchase missed it~~~

28. This dish is complete~~Do not match with bean paste in the cooking process~~~ Bean paste is salty and cold in nature; in addition to heat and detoxification, while the lamb is hot and hot, the two functions are opposite, and the folks have their own [pigs do not eat Ginger and sheep do not eat sauce], so the two should not be eaten at the same time. Lamb Jun has a high protein content, which can add calories in time and relieve fatigue caused by excessive calorie consumption. White-collar office workers with heavy official duties will be supplemented appropriately to help restore their physical strength. Lamb is a kind of warm food. In winter, eating lamb can not only increase the body’s calories and resist the cold, but also increase digestive enzymes, which can help the spleen and stomach digest. Anti-aging effect; and all symptoms of deficiency and cold are of great benefit. Dear~~~Please don’t match the ingredients that LEMON buys~~~ Otherwise, you will have to eat it for a week! ! ! Reduce the amount~~~ The fragrant and violent mutton hot pot is complete~~~ Dear friends: Let’s eat! ! !

Tips:
Tips for selling cute lemon 7:
If you have acute enteritis, you should eat mutton again. If you eat mutton during the period of illness, your condition will get worse and again.
Do not eat lamb if you suffer from a cold and fever.
Do not drink tea immediately after eating lamb.
After eating lamb, eating cold watermelon is easy to hurt vitality.
Lamb and pumpkin are warm food, eat together, easy to get angry.
Eating lamb hot pot; accompanied by Lemon's homemade millet spicy; it will be fire-breathing in the mouth~~~