Lamb Stew
by Arrogant cat
Favorite
Difficulty
Normal
Time
2h
Serving
2
It’s winter, and it’s time to eat lamb~"
1. Wash lamb ribs and cut into pieces, the size depends on personal preference. The white radish hob is blanched with the lamb. White radish is to get rid of the mutton smell, and pour the water after blanching. The lamb was rinsed with warm water, but the scum on it fell off, and it was poured into a basket to drain the water for later use.
2. Turn on the oil pan, pour in the right amount of oil, add dried chili, ginger slices and garlic cloves and stir fry. I use oiled chili that I have fried at home, so I won’t stir-fry the dried chili.
3. Pour the drained lamb and stir fry slightly.
4. Pour in cooking wine and dark soy sauce, continue to stir fry, then add warm water, the amount of water is equal to the lamb, add bay leaves, cinnamon, and homemade oil chili, boil over high heat.
5. Skim the foam and add some sugar. The main reason for putting the sugar first is to let the taste of sugar penetrate into the lamb, which makes it softer. Then there is some sugar color.
6. Then turn the heat to a slow simmer, which basically takes two hours. If there is not enough water during this period, be sure to add warm water and continue to simmer until the lamb is soft and the chopsticks can be inserted into the lamb’s skin.
7. Add appropriate amount of salt, turn to high heat to collect the juice, the lamb is already very fresh, so there is no need to add MSG for seasoning.
8. Finished, out of the pot.
