Roast Lamb
1.
The leg of lamb should be slaughtered, to a good size, and blanched for later use.
2.
Fill the pot with enough water on medium heat. Add lamb, ginger slices, bay leaves, cooking wine, and marinade. (Cover the lid and cook, about 60′ to cook for later use) (this step reduces the lamb smell)
3.
Cook the lamb, pass the water once, and put it on the plate for later use.
4.
Cut the onion into pieces, shred the ginger, and pat the garlic into pieces. spare
5.
Cut carrots and white radishes into pieces. (Cut according to the shape you like, medium size)
6.
The base material is local, you can also use Douban, various base materials instead (choose what you like)
7.
Add proper amount of oil to the pan over medium heat. Pour in shredded ginger, garlic, onion, and base ingredients. (I only used 1/2 of the base material, and the amount is added according to my taste)
8.
After the seasoning is fragrant, add lamb and stir fry.
9.
Add water and add it all at once. (Slightly burns slowly)
10.
After about 60′, the water is reduced by about half, and the radish is added. Close the lid and continue burning.
11.
After 30', remove the lid and boil until the water is boiled dry, add a small amount of chicken essence and stir fry.
12.
Sprinkle some coriander on the plate and start eating! 😜It's delicious while it's hot!
