Lots of Sheep-red Braised Lamb

Name: Lots of Sheep-red Braised Lamb
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Lamb Hind Leg Meat; 1 clove Aniseed; 4 slices Sliced ginger; 6 capsules pepper; 5g salt; 1 tsp Oyster sauce; 2 tsp Soy sauce; 15g starch; 4g Sugar; 3 capsules Wolfberry; 20g Cucumber slices; 2~3 drops sesame oil

by Peach

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Thank you Gourmet World website and Sheep Duoduo Beijing Company for sending high-quality Inner Mongolia green lamb. "Sheep Duoduo" lambs are all selected from the grassland hinterland at 42°N latitude and 116°E longitude-the southern end of the Xilin Gol Prairie in Inner Mongolia. They eat natural pastures and drink clear and non-polluting mineral water. They have the best taste and firm meat. Lamb, from slaughter to processing, the whole process of constant temperature production, full cold chain logistics, fully guarantees the freshness of the meat, and ensures that consumers can get the first-hand fresh meat after slaughter.
I used the hind legs of a lot of lamb to make this red grilled lamb, which is delicious and soft. "

Lots of Sheep-red Braised Lamb

1. Thaw the hind legs of Duoduo lamb at room temperature and remove a piece of lamb;

2. Soak the leg of lamb in cold water for 2 hours, changing the water in between;

3. Put the leg of lamb in a casserole and pour cold water;

4. After the fire is boiled, remove the blood foam, add sliced ginger, aniseed, and pepper; start to simmer until the lamb can be pierced through with chopsticks, then add salt and turn off the heat;

5. Take out the cooked mutton and let it cool; cut off the irregular corners, arrange it into a rectangular shape, and cut 2~3mm slices of meat;

6. Place the cut lamb slices on the plate and steam it in the steamer for 5 minutes to warm up;

7. Pour the mutton soup into the wok, slowly heat it up on low heat, add 1 teaspoon of oyster sauce;

8. Then add 2 teaspoons of light soy sauce, a little sugar, and mix well;

9. When the broth is bubbling, slowly pour in water starch, and then drip in sesame oil;

10. Pour the prepared glutinous juice on the lamb slices and simply decorate the plate.

Comments

Sign in to comment

Lots of Sheep-red Braised Lamb

Ingredients

Lots of Sheep-red Braised Lamb

Comments

Similar recipes