Name: Qidong Roast Leg of Lamb
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 (1300g) leg of lamb; 500g Chinese cabbage; 1 radish; 250g Garlic sprouts; 300ml Rice wine; 110ml Very Fresh Soy Sauce; 80g brown sugar; 70g ginger; 3 pcs Dried chili; Some salt; 4 pcs Red dates; Some pepper

Qidong Roast Leg of Lamb

by yxeg5

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Lamb has the effect of dispelling cold and helping warmth, so it is especially suitable for winter consumption. In winter, lamb on the table gradually becomes a trend. Lamb is indispensable in food purchases during the holidays. When a pot of steaming braised lamb is served on the table, a sweet fragrance will fill the mouth. When the lamb slips into the stomach, the strange umami will stay in your feelings for a long time.
Qidong people have a special liking for mutton, and they are becoming more and more particular about their methods and eating methods. Qidong mutton's reputation gradually spread. Characteristic mutton restaurants are spread all over the city, even in big cities such as Shanghai and Suzhou, the "Qidong mutton" brand has also appeared one after another, and the business is really booming. "

Qidong Roast Leg of Lamb

1. Prepare a leg of lamb (about 3 kg) and a small green radish.

2. Cut green radish into hob pieces for later use. 70 grams of ginger is divided into 2 parts, half of the ginger is loosened with a knife, ready to be used for braising lamb with green radish.

3. Prepare seasonings, cooking wine, etc.

4. Lamb is soaked in bleeding water with clean water, and then cut into pieces along with the bones. (The bone part can be broken open by the master when buying meat)

5. Add water to the pot, add 20 grams of ginger, radish cubes and 50 grams of rice wine.

6. Put the lamb leg and bone into the pot.

7. Boil for 3 minutes after the water is boiled, until the blood foam completely floats.

8. Remove the lamb shank, wash and drain, and put it in a pressure cooker.

9. Add the remaining ginger and dried chili.

10. Add brown sugar.

11. Add the very fresh soy sauce.

12. Add the remaining rice wine.

13. Add the burnt dates and salt.

14. Add 2 small bowls of water to the pot and put on the fire.

15. Cover the pressure cooker and bring to a boil. After SAIC, turn to low heat and cook for 15 minutes. Turn off the heat and simmer for 10 minutes.

16. Cut the cabbage into large sections.

17. Slash the garlic sprouts along the length and cut into small sections.

18. This is stewed lamb leg.

19. Put the stewed lamb shanks in a wok and let the sauce recover for 5 minutes on high heat.

20. Add the cabbage and cook for 2-3 minutes.

21. Finally, add garlic sprouts and pepper and mix well.

22. Qidong roast lamb with brown sugar and jujube flavor is on the table.

Tips:
Add rice wine, ginger, and radish cubes to blanch water to remove fishy and fragrant mutton leg. The taste of this dish is really mouth-watering.