Name: Lamb Stew in Casserole
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Lamb; a little Cinnamon; a little Licorice; a little star anise; a little Bay leaf; a little Fennel; a little Tangerine peel; 1 piece ginger; 3 tablespoons Cooking Wine; Some salt; Some oil; a little Chicken noodles; Some Plain Water; 1 piece Fermented bean curd; 1 parsley

Lamb Stew in Casserole

by Easy to cook

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Speaking of winter tonic, the most popular is mutton. In winter, the mutton shops in the market are very hot, and various mutton delicacies have appeared one after another. It is said that Shi Shang has also made a lot of mutton delicacies recently, such as dumplings stuffed with mutton and celery. , Lettuce and lamb stuffing pot stickers, fat lamb hot pot, casserole stewed lamb. It is also to allow the body to gather heat, warm up and strengthen the body to survive the winter
Sheep are pure herbivores, so mutton is tender and easy to digest than beef. It is high in protein, low in fat, and contains more phospholipids. Compared with pork and beef, it has less fat content and less cholesterol. It is cold and warm in winter. One of the delicacy, can receive the dual effect of tonic and cold protection.

Lamb is warm in nature. It is often eaten in winter. It can not only increase body heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging effect;

Mutton is rich in nutrition and is beneficial to tuberculosis, bronchitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, physical weakness and chills, malnutrition, waist and knee weakness, impotence and premature ejaculation, and all symptoms of deficiency and cold; It has the effects of nourishing kidney and strengthening yang, nourishing deficiency and temperature, and it is suitable for men to eat regularly.

The owner of the mutton shop is very business-minded. Every customer who buys mutton in the shop will give a package of well-matched stew aniseed. This saves a lot of trouble. You don’t have to worry about how to choose a match and save trouble~"

Lamb Stew in Casserole

1. Prepare lamb, ginger and aniseed

2. Wash ginger, peel and cut into thick slices, soak the aniseed in water for a while to remove dust

3. Wash lamb, drain and cut into pieces

4. Boil a pot of water, add ginger slices and tangerine peels to a boil

5. Pour in the lamb and blanch it until the lambskin is curled

6. Pick it up and put it in a basin and rinse with clean water

7. Pick up the lamb and drain the water

8. Heat a pan, add some cooking oil, add sliced ginger and stir fry for a while

9. Pour in the lamb and stir-fry for about 10 minutes, until the aroma of lamb is exuded and the meat is firm

10. Add cooking wine, salt, chicken powder, stir fry evenly

11. Add the water that has not covered the surface of the lamb, put it in the material bag, cover the pot and cook until it boils

12. , And then put all into the electric saucepan

13. Power on and simmer for 2 hours and 30 minutes

14. Sprinkle with coriander or dipped fermented bean curd to eat

Tips:
Food Tips: The ingredients in the mutton are matched by the merchants, so you can make them more flexible. Adding sliced ginger and tangerine peel when lamb is blanched can remove the lamb's sorrow, and then stew it after frying to make it more delicious and fragrant~