Lamb Stew with Chestnuts

Name: Lamb Stew with Chestnuts
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Lamb; 400g chestnut; 25g Red pepper; 25g parsley; 20g shallot; 2 pcs star anise; a little Cinnamon; 5 capsules Cardamom; 3g Bay leaf; 5 pieces Dried chili; Some ginger; Some oil; 1 teaspoon salt; 2 teaspoons Sugar; 1 tbsp Spicy Bean Sauce; 1 teaspoon Soy sauce; a little Cooking Wine

by Jackey cat

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

After going around the market, I found that there were three varieties of chestnuts on sale. One was the oil chestnut, which was bought before. It was very large, but the coating film inside was quite difficult to clean. There was also a small oil chestnut, which was small in size. Some, but I gave up because it was difficult to clean the inner layer of film. I finally chose to buy this kind of oil cone. Although the price is slightly more expensive, it tastes good, powdery and fragrant, and a bit sweet. The key is the inner layer of film. It's also quite easy to handle, and it really means you get what you pay for.
The rich unsaturated fatty acids, vitamins and minerals contained in chestnuts can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. It is a good nourishing product for anti-aging and longevity; chestnuts are sweet and warm in nature. Enters the spleen, stomach and kidney meridian; has the effects of nourishing the stomach and spleen, strengthening the kidney and strengthening the muscles, and promoting blood circulation and stopping bleeding. Chestnuts can be made into many dishes. Stewed meat and chicken with it, such as braised pork with chestnuts and roasted pork ribs with millet, are all excellent and delicious. The combination of chestnuts and lamb has the effects of warming the qi, replenishing the deficiency and filling essence, strengthening the spleen and stomach, invigorating the blood circulation, and strengthening the bones and muscles. It is nourishing in winter. "

Lamb Stew with Chestnuts

1. Cut the mutton into large pieces, wash it, put it in a pot of cold water, add green onion, ginger, cooking wine, and blanch it to remove blood stains.

2. Remove and set aside.

3. Add oil to low heat, add green onion, ginger, bay leaves, dried chili, star anise, cinnamon, etc. into the pot and stir fragrant.

4. Add the lamb and stir fry until the meat is slightly yellow.

5. Add appropriate amount of spicy bean paste, light soy sauce, dark soy sauce, salt and sugar and stir well.

6. Add boiling water without lamb, bring to a boil, turn to medium heat and simmer for 40 minutes.

7. Put the chestnuts in and continue to simmer for 20 minutes.

8. Put the red pepper and parsley just before it is out of the pot, then you can serve it out, put it in a casserole, and eat it while heating it to make it more vigorous.

Tips:
1. Lamb is best to use lamb ribs, the meat of this part is soft and slightly oily, and the entrance is very fragrant.
2. Blanching lamb must be in a pot under cold water, let the water temperature rise slowly, so that the blood stains in the bones and meat will slowly separate out.