Local French Braised Lamb

Name: Local French Braised Lamb
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 1000g Lamb; 100g Rice wine; 50g Soy sauce; 50g crystal sugar

by Smelly Garden Mom

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Dad went to play with his classmates in the countryside. His classmate: An old man warmed his father with braised mutton with firewood in an earthen stove. When he got home, Dad praised that the mutton was very tender, not mutton at all, and the method was not complicated. He used a rice cooker to simulate this braised mutton with the local method. It is really delicious! Some lamb in winter, balanced nutrition and delicious

Ingredients

1000g Lamb
100g Rice Wine
50g Soy Sauce
50g Crystal Sugar

Local French Braised Lamb

1. Lamb cut into pieces and washed clean

2. Put it in a rice cooker, add cold water, more water, soak the lamb.

3. Do not cover the lid when burning

4. After boiling, put the floating zizi out. If you don't stop, add yellow sprinkle. The ratio of 10 catties of mutton to one catty of rice wine will be foamed after adding. Get it out again.

5. Add dark soy sauce. Color up, add light soy sauce

6. It has been cooked without a lid

7. Finally, put rock sugar before eating, and it will be served after the salty tastes. Sprinkle garlic leaves on top to help fragrant.

Tips:
1. Don't add salt;
2. Can not add cold water in the middle;
3. The lid cannot be covered;
4. The rock candy must be put before eating. Put it early and the pot will burn easily;
5. Do not pass the water, otherwise there will be no savory taste.