Lamb Stew

Name: Lamb Stew
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Lamb; 1 piece White radish; 2 stages Green onions; 1 large piece ginger; Some garlic; 4 cloves Millet pepper; Some Cinnamon; Some Tsaoko; Some pepper; Some vanilla; 1 piece Fructus Aurantii; Some Grass button; 1 small handful Fennel; Some Licorice; 1 piece Bay leaf; Some White knock; 2 tablespoons White wine; Some Soy sauce; 2 tablespoons Zhu Hou Sauce; Some salt; 1 tablespoon Chicken Essence; 1 tsp pepper powder; Some Black pepper

by Rice sprouts

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

People in Nanchang like to eat dog meat in winter, Chaoyangzhou is very famous for dog meat. However, in recent years, more and more people are opposed to eating dog meat, so now more people in Nanchang are turning to lamb. Compared to dog meat, lamb is much milder, and using lamb as a stew pot tastes just as good!
Lamb is suitable for tonic in winter. The motherland medicine believes that it can help Yuanyang, replenish essence and blood, heal lung deficiency, and benefit fatigue. It is a tonic and strong medicine. According to "Materia Medica Renewal", it can "tonify deficiency, nourish energy, strengthen yang, appetite and strengthen." Li Gao of the Jin Dynasty said: "The tangible mutton can replenish the vitality of the tangible muscles. Therefore, it is said that tonic can remove the weak. Ginseng and mutton belong to the genus of ginseng. When yang is born, yin grows too".
Lamb is hot in nature, suitable for winter consumption. Carrots are good in nature and can neutralize the heat of lamb. The effect of this dish: sweet, warm in nature, can nourish blood and nourish qi, warm the kidneys, rich in nutrition, and delicious, can enhance appetite . "

Lamb Stew

1. Cut the mutton into mahjong-sized pieces, boil water in a pot, and blanch the mutton. It is best to put 2 tablespoons of cooking wine and a large piece of ginger in the water, cook for 5 minutes, and then blanch the lamb.

2. Wash the blanched lamb and remove the decanted water.

3. Prepare green onions, ginger, garlic and millet pepper.

4. Put star anise, cinnamon, grass fruit, white corn, pepper, ginger, vanilla, citrus aurantium, grass button, cumin and licorice in the seasoning bag, the total weight is about 60 grams. These spices are special spices for roasting beef and mutton sold in the supermarket here.

5. Put 2 tablespoons of oil in the wok, heat to 50% heat, add lamb and stir fry.

6. After about 3 minutes, add white wine, dark soy sauce and Zhu Hou sauce, and stir well.

7. Add the ingredients in Figure 3 and stir well.

8. Pour the broth, put in the seasoning packet, bring to a boil, turn to low heat and simmer.

9. Stew the lamb, add salt, chicken essence, pepper and pepper powder, stir well, add some millet pepper and radish, and bring to a boil.

10. There is no special stew pot at home, so I transferred the lamb and radish into the hot pot of the hot pot, and then simmered it over a low heat until the radish was cooked through. Sprinkle some pepper, black pepper and some garlic leaves and you can eat it!

Tips:
Add some rice peppers when adding the radish to increase the spiciness. If it is not so spicy, don't put it. People in Nanchang like lamb to be very spicy, so I put chili twice.