Lamb Leg Stewed with Sauerkraut
1.
Soak the leg of lamb in cold water for 1 to 2 hours. Change the water twice in the middle to soak in bleeding water.
2.
Put the soaked leg of lamb into a pressure cooker and add an appropriate amount of water.
3.
Wash the green onion and ginger, wash and cut into sections and slices, rinse with various seasonings in water.
4.
Add all the spices and cooking wine to the pressure cooker.
5.
Cover the pot and bring to a boil over high heat. Press on medium heat for 45 minutes.
6.
When out of the pan, cut the cooked mutton into pieces or tear them into pieces for later use.
7.
Wash the sauerkraut, rinse it repeatedly, shred it, and remove the moisture.
8.
Add appropriate amount of oil to the wok, sauté five-spice powder, green onion, and ginger, add sauerkraut and stir fry.
9.
Add a little soy sauce and stir fry.
10.
Add an appropriate amount of mutton soup, add mutton leg bones and mutton to a boil, simmer on medium heat for about 5-10 minutes.
11.
The stewed mutton sauerkraut does not need to collect the juice, you can drink the soup, sour and appetizing, and the soup is especially fragrant.
12.
Add salt to taste and remove.
Tips:
1. The leg of lamb is very soft and rotten, suitable for the elderly and children. If you don't like lamb, you can remove this step.
2. Fresh lamb shanks can be seasoned without adding heavy flavors, such as Sichuan pepper aniseed. If freshness is not guaranteed, these seasonings should be added to make the taste more delicious.
