Lamb Stew with Clams

Name: Lamb Stew with Clams
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Lamb; 400g Flower clam; 1 parsley; 3 pcs star anise; 5g Cinnamon; 15g Wolfberry; 1 Green onions; 5g ginger; 3 cloves garlic; 1 tablespoon Cooking Wine; 1/2 tsp salt; Some water

by Susuai Food

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Sometimes the real gourmets are in the folks, and the working people grow and harvest all kinds of ingredients. Therefore, they know the characteristics of each ingredient best, and they can often match the best combination to achieve real human delicacy. .
Winter is the season of health preservation. Seaside fishermen like to stew lamb with fresh clams. These two irrelevant ingredients complement each other, and they are also a good product for dryness and nourishment in winter.

Lamb Stew with Clams

1. Wash the lamb and cut into pieces, blanch in a pan under cold water to remove any foam

2. Cut the green onion, ginger and garlic, wash the star anise and cinnamon and set aside

3. Put the blanched lamb in a pressure cooker, add water, add green onions, ginger, garlic, star anise, and cinnamon; add salt and cook for 20 minutes, then take it out, spit out the sand, wash and put in the soup pot

4. Add the cooked mutton, add the mutton stock and cook for 10 minutes, sprinkle in the wolfberry and coriander, and get out of the pot

Tips:
1. When lamb is blanched, it must be cooked under cold water, so that not only the meat is tender but also the blood foam in the meat can be blanched;
2. When the mutton is taken out of the pressure cooker, the spices in the soup must be picked out, and the slick oil on the surface of the soup must be skimmed off, leaving only the broth to taste so that it is not greasy;
3. When washing the clams, soak them in some water, add a little salt, and add a few drops of cooking oil, soak for about 20 minutes so that the sand in the belly of the clams can be spit out.