Lamb Shank (one Leg, Three Foods)
1.
(๑•̀ㅂ•́)و✧ Before nap, I made tea tree mushrooms, hazel mushrooms, yuba, and fungus. If you don’t have the first three at home, just soak the fungus. Cut the lamb leg in advance, add green onion, cook the cooking wine, then pour the water and rinse the froth on the meat with warm water.
2.
Chop the green onion, ginger, and tangerine peel (orange peel is also acceptable). The tangerine peel is used to remove the smell, so if you like the taste, put it less. Grab a few peppercorns, put 1~2 star anise into a small cloth bag, it is convenient to eat, if you don't put it directly in, remember to remove it before eating to prevent it from affecting the taste. (｡•ˇ‸ˇ•｡)
3.
Add hot water and put the ingredients just now (you don't need to add salt, just add salt to taste after the pan is out). If it takes 1 to 2 hours to cook in an ordinary iron pot, simmer slowly on low heat, the longer the bone soup is, the whiter the bone soup. In order to hurry, the electric pressure cooker is adjusted to the ribs mode for 15 minutes. After the point, keep it warm for 10 minutes and unplug the power supply. The pressure valve drops. This way, the lamb leg in the first clear soup is ready. ✺◟(∗❛ัᴗ❛ั∗)◞✺
4.
When the above dish is stewed, prepare the second dish, yam, carrots cut into pieces, carrots are not easy to rot and cut into small pieces. Chop the coriander, if you like green onions, you can chop the green onions. Add water to the soaked yuba, tea tree mushroom and hazel mushroom, pour a little bit of the previously soaked mushroom soup and boil. ψ(｀∇´)ψ
5.
When the first dish is boiled, add the lamb soup and part of the lamb bones, and add the ingredients to save the ginger slices, (lazy man’s method (ಡωಡ)), put the radish and yam, simmer in the middle, and put in A moderate amount of salt. I personally like vinegar. Adding a little vinegar makes it easy to stew. Add pepper, I added crushed black pepper, the flavor is more intense. If there is fungus soup, the color is brighter. If there is no fungus, the color is light and the taste will be very clear. It depends on personal preference. So the second dish, lamb leg, yam carrot 🥕 is just fine. (๑><๑) We prepare to knead the noodles during the stewing time.
6.
I use dead noodles, which have a chewy texture. Many of my friends recommend dead noodles+raised noodles, which are soft and chewy. Knead the noodles with boiling water (warm water is also acceptable), leave it there to wake up for 10 minutes, and prepare the second dish for the pan. Then knead it again and let it rest for 5-10 minutes. Soak the vermicelli at this time, and the fungus is torn apart. Knead small pieces of dough into cakes. (•̥́ ˍ •̀ू)
7.
Put it in an electric baking pan, don't put oil. Browned on both sides will do. ԅ(¯ㅂ¯ԅ)
8.
Chopped up, let’s start the third dish of lamb bun | ू•ૅω•́)ᵎᵎᵎ
9.
Half of the clear soup of the first dish + half of the water, shred the leg of lamb into pieces, and add the small cakes. I added the soup of the second dish again, so that I don’t need to add the crushed pepper~(￣▽￣~)~, put the salt, put the fungus in the pot, about 3 to 5 minutes, add the soaked vermicelli, chopped coriander, like sesame oil Just drop two drops, I didn't add it. The third dish is steamed mutton and comes out of the pot.
10.
My husband said he was working overtime, but he didn’t expect that he was about to start eating. The mutton steamed bun was prepared a bit less, and there was a little leftover for the second dish. Pour the steamed bun and add some fungus and fans. I didn’t expect it to taste good. Is it the fourth course?ヾ(＾.^*) Haha lamb yam carrot bun.
Tips:
It’s hard to adjust. If you like the pure taste, don’t put yuba or the like. Our father doesn’t like it very much. He personally prefers the smell of lamb, so let him drink lamb shank in clear soup. My husband thinks the second dish tastes good. My mother likes mutton soaked buns. Her teeth are not good, and the hardness is moderate. It tastes good. For me, or try roasting it next time (o^^o)♪
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