Qidong Style Roasted Lamb
1.
1 leg of lamb (about 1500 grams) 500 grams of Chinese cabbage, 1 radish and half a root of Shaoxing rice wine, 300 grams of flavored soy sauce 110 grams
2.
Wash the leg of lamb first, remove the meat and cut it into pieces, and smash the bones of the lamb with the back of a knife. Cut the radish into pieces with a hob, pat the ginger loosely with a knife
3.
Add water to the pot, add 20 grams of ginger, radish cubes and 50 grams of rice wine
4.
Put the leg of lamb and bones into the pot
5.
After the water is boiled, skim off the foam and cook for 3 minutes until the blood foam is completely solidified
6.
Remove the lamb shank, wash and drain
7.
In addition, take the pressure cooker and put the lamb bones, then the lamb, and put the flattened ginger
8.
Put in the ancient brown sugar one by one
9.
Flavorful soy sauce
10.
Shaoxing old rice wine
11.
Dried red chili
12.
Jujube slices
13.
A pinch of table salt
14.
Finally add 2 bowls of water
15.
Put it in the pot, cover and plug in the electric knob for 15 minutes.
16.
The lamb has been separated from the bone after 15 minutes
17.
Cut garlic sprouts into small pieces
18.
Wash the Chinese cabbage to control water and separate the leaves
19.
The Chinese cabbage cut has a thin oblique blade, and the leaves are cut into large sections.
20.
Put the stewed lamb shanks in a wok and let the juices rise on high heat for 5 minutes
21.
If it tastes weak, add a little salt
22.
Put in the Chinese cabbage gang first
23.
Slightly soften the cabbage leaves and cook for 2-3 minutes
24.
Finally put in the garlic sprouts
25.
Sprinkle in pepper and mix well
26.
Finished product
Tips:
Xiaoyingzi's words:
1. Put rice wine, ginger, and radish cubes into the pot to blanch water to remove the fishy smell and enhance the flavor of the lamb leg.
2. Cooked mutton and Chinese cabbage together will make the mutton more fragrant
3. When watering the lamb, make a pot under cold water. When the pot is boiled, skim the froth on it, and then rinse it with water so that no more blood will come out.
4. Brown sugar can be made of ordinary brown sugar, and the taste of Dehongtang is stronger when suppressed by ancient methods.
5. Jiao Jujube is sold ready-made, the whole jujube and jujube slices have the same effect, what you want is the taste of the paste. You can also use a pot to burn the part of the skin of the jujube. If you are too lazy to do it, you can use ordinary jujube instead.
