Lamb Stew with Potatoes and Northwestern Style Vegetables
1.
Wash lamb and control water, peel potatoes, remove old skin on onions
2.
Cut the lamb into pieces and the potatoes into hob pieces
3.
Peel and shred ginger, and cut dried chili into sections
4.
Heat the pan with cold oil, add the chili and peppercorns to saute
5.
Put the cut lamb into the stir fry, so that it is evenly heated
6.
Put in ginger after changing color
7.
Put a small bowl of old rice wine about 60 grams into it
8.
Then add 20ml of umami soy sauce
9.
Finally, add a proper amount of water, cover the pot and simmer on a low heat
10.
Onion diced
11.
When simmered to 5 ripe, put the potato pieces in
12.
Add a little salt and continue to simmer
13.
When the potatoes are cooked
14.
Then put the onion in
15.
Stir fry the onion for a few times over high heat and it will be out of the pan.
Tips:
Xiaoyingzi's words:
1. To prevent oxidation and blackening, the cut potatoes can be placed in water and taken out when used
2. The onion should not be put in too early, the taste will be bad after a long time, and it will change color at the end.
3. Put some old rice wine, one can remove some mutton flavor, but can increase the freshness.