Lamb Shank with Soy Sauce

Name: Lamb Shank with Soy Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece leg of lamb; 3 pcs Dried chili; 2 pcs star anise; 1 tablespoon Dry yellow sauce; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 2 pcs Bay leaf; Some salt; 1 stage shallot; 1 piece ginger; Some pepper

by Senyu Baking

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Eating lamb in winter can have the dual effect of nourishing and preventing cold. Lamb is known as the nourishing meat in winter. Lamb is warm in nature, nourishes qi, nourishes yin, warms the middle and nourishes deficiency, appetizes and strengthens the appetite. It is called a warming tonic for nourishing Yuanyang and replenishing blood qi in the "Compendium of Materia Medica". Lamb is rich in fat, vitamins, calcium, phosphorus, iron, etc., especially the content of calcium and iron significantly exceeds the content of beef and pork, and the cholesterol content is low. It is an excellent food to nourish the body. "

Lamb Shank with Soy Sauce

1. Lamb shanks are blanched in the pot to remove the blood and rinse them for later use

2. Sliced green onion and sliced ginger

3. Prepare dried chili pepper star anise and a tablespoon of dried yellow sauce for later use

4. Add some oil to the pot and heat up, add green onion, ginger, pepper, star anise and dried chili until fragrant

5. Stir fry with dried yellow sauce to create a fragrance

6. Pour in more water and boil

7. Put the leg of lamb in the pressure cooker and set aside

8. Pour boiling water into the pressure cooker and add cooking wine

9. Soy sauce

10. Put the lid on the scented leaves, bring the lid to a boil, turn to medium and low heat for about 15 minutes and turn off the heat

11. Transfer the leg of lamb to the wok again, add some salt to taste, and continue to simmer for about half an hour on medium and low heat to make the lamb flavor