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.