Name: Red Braised Lamb in Casserole
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Lamb; 50g Garlic sprouts; 20g Pixian Doubanjiang; 10g Chili segment; 5g pepper; 2g Cinnamon; 2g Angelica dahurica; 3 slices Bay leaf; 5ml Soy sauce; 5ml Cooking Wine

Red Braised Lamb in Casserole

1. Cut the lamb into large pieces and soak in water for 20 minutes.

2. Change the water once or twice in between.

3. Heat the lamb in a pot under cold water.

4. Boil the bleeding foam on high fire.

5. Skimming the foam, the lamb is filled with water.

6. At the same time, boil water in a casserole. .

7. Prepare a clean pot.

8. A little oil.

9. Add the mutton, chili section, and peppercorns and stir fry.

10. Stir fry until slightly burnt on the side, add bay leaves, angelica, and cinnamon.

11. Add Pixian bean paste, cooking wine, dark soy sauce, light soy sauce and stir-fry well.

12. Pour the fried lamb into a casserole with boiling water.

13. The fire was boiled, and the foam was skimmed again. Cover the lid and simmer for half an hour to 40 minutes depending on the degree of rotten meat.

14. When the meat is soft and rotten, taste it and add salt as appropriate (the bean paste and other condiments have salt), and I put a few pieces of rock sugar to make it fresh. Collect the juice over the fire.

15. When the soup is slightly viscous, add garlic sprouts. If you like coriander, you can add coriander segments. .

16. Doesn’t it look attractive?

17. Soft, spicy, and rice are a perfect match!

18. Husband said he can finish this pot by himself...😞

Tips:
Because I don't like to eat coriander, I didn't put it, but the garlic sprouts must be put. It is fine to put a little bit more, it really enhances the flavor!