Lamb Stew with Rice [teacher Kong to Cook]

Lamb Stew with Rice [teacher Kong to Cook]

1. Soak the lamb in clean water and change the water several times until the water is clear and there is no blood. Cut the lamb into thumb-sized pieces. (Multiple soaking of lamb can remove blood water and reduce lamb taint.)

2.
Peel carrots, peel and dice potatoes.

3. Dice the mushrooms and dice the onions.

4. Add 10 ml of cooking wine and 10 ml of Maruzhuang black bean soy sauce to the lamb. (I published an article on "Fried Rice with Shrimp", which also used Maruzou Black Bean Soy Sauce. In that article, many people asked me whether Maruzou Black Bean Soy Sauce had a fan group? I only came into contact with Black Bean Soy Sauce in the second half of this year. Maruzou Soy Sauce is a century-old soy sauce in Taiwan, China. Unlike most of the soy sauces on the market, it focuses on brewing soy sauce from black beans, and the soy sauce is more aromatic when used. There are five kinds of Maruzhuang soy sauce series, which will be fully launched soon. , Stay tuned!)

5.

Stir well and marinate for about 30 minutes.

6.
Pour an appropriate amount of oil into the pot, add the marinated lamb, and stir fry until the color changes.

7.
Pour in onions and shiitake mushrooms and stir-fry for a fragrant flavor.

8.
Add boiling water without any ingredients.

9.
Mix in 30 ml of Maruzou black bean soy sauce and 5 g of salt.

10. Finally, add carrots and potatoes, bring to a boil and simmer for about 30 minutes until the soup thickens.

11. Wash the rice, drain slightly, pour it into the rice cooker, pour in the ingredients and soup.

12. Mix the ingredients and rice evenly.

13. Select the "cooking function", simmer for 5 minutes after the end of the program, and then open the lid.

14. Serve out steaming rice. In this somewhat cold season, add lamb and various vegetables to make a pot of braised rice, which is fragrant and full of warmth.