Northwest Cuisine-----pan Lamb
by Pretty horse po
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Material preparation. Choose fresh lamb shank for lamb.
2. Add cold water to the pot, add the lamb, heat it on a low heat, skim the froth and cook until the color changes and remove.
3. Wash the green onion, star anise, dried chili, and cinnamon.
4. Cut the onion into 8 pieces vertically.
5. Add enough water to the casserole and put the lamb in Naoshui.
6. Add the cooking ingredients in 3, a part of dried chili, and the innermost part of onion into the casserole. Pour the rice wine into a high heat and turn to a low heat for about 30 minutes. The lamb can be removed with chopsticks.
7. Cut the other part of the dried chili into small sections, cut the red hot chili into thin circles, cut the green onion into sections diagonally, cut the garlic into large pieces, and mince the chives.
8. Let the cooked lamb cool slightly and cut into thick strips.
9. Add 2 tablespoons of oil to the pot and heat to 60% heat.
10. Add the lamb strips and fry them slightly, drain them and set aside.
11. Leave a small amount of oil in the pot, add dried chili, green onion, garlic and stir fry.
12. Add the fried lamb strips and stir fry.
13. Put red hot peppers.
14. Stir fry with light soy sauce, tempeh and salt.
15. Add two tablespoons of mutton soup and simmer for a while until the soup is slightly left.
16. Place the onion petals in the pan for bottoming.
17. Put the fried lamb into the center of the pot.
18. Sprinkle cooked sesame seeds and chopped green onions, and eat while heating on the table.
