Lamb Warming Pot
1.
Cut the leg of lamb, wash, and soak in clean water for half an hour. The blood is filtered in half-steps. The yuba is soaked in warm water.
2.
Add water to a pot and bring to a boil, add 1 tablespoon of vinegar, add the mutton, and bring to a boil.
3.
Use a colander to pick up the mutton pieces, rinse them with clean water, and drain them.
4.
Rinse the star anise, cinnamon, and dried chili. Slice ginger and peel garlic. After soaking the yuba soft, pick up and cut the sections. Peel potatoes and radishes, wash and cut into pieces.
5.
Heat the oil pan, add 1 tablespoon of Pixian bean paste and stir-fry the red oil.
6.
Pour in the drained mutton cubes, stir-fry evenly, add star anise, cinnamon, dried chili, ginger slices, garlic cloves, and continue to stir-fry.
7.
Add 2 spoons of cooking wine, 2 spoons of light soy sauce, half a spoon of dark soy sauce, and stir-fry evenly.
8.
Add boiling water to submerge the mutton, cover the pot, turn to medium heat and continue to simmer for an hour and a half (subject to the tenderness of the mutton). Need to add boiling water once halfway.
9.
Add radish and potato wedges and stir well. Season with appropriate amount of salt and cook for about 15 minutes (subject to the softness of the ingredients).
10.
Finally add the yuba and cook for about 5 minutes.
11.
Serve on a plate and embellish bay leaves.
Tips:
You can do it with other parts of the sheep, and try the lamb belly if you are not afraid of autumn fat.
You can also use carrots instead of white radishes.
The addition of star anise and cinnamon is to remove the mutton smell.
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