Nourishing Braised Lamb in The Autumn Breeze
1.
Wash the block, put cold water into the pot, boil the froth, remove it and set aside
2.
Heat a pan with cold oil, add ginger, garlic, star anise, rock sugar and fry with sugar
3.
Put in the cunpai, stir-fry on medium heat until it is covered with icing and change color, and season with soy sauce and soy bean curd (the fermented bean curd can make the cunpai more layered and full of meaty tips! You can leave it if you don't like it)
4.
Add a can of beer, boil and simmer for an hour.
5.
After the simmering is finished, it can be out of the pot