Roasted Lamb with South Milk and Chestnuts
1.
Put the chestnuts on the chopping board, do not use the left hand to support (to avoid accidental injury), use the right hand to lightly cut out the cross
2.
Put clean water in the pot, put the chestnuts in, add a teaspoon of salt, boil on high heat for two minutes and turn off the heat
3.
Take out the chestnuts one by one, peel off the shell and inner membrane while it is hot and set aside
4.
Put the spices in a cloth bag and tie the mouth tightly for later use
5.
Put clean water, sliced ginger, green onion, a little Cantonese rice wine in the pot, put the lamb in blanching water
6.
After blanching the bleeding foam, remove the lamb, rinse off the surface foam with hot water and set aside
7.
When the oil in the wok is hot, pour the sliced ginger and green onion, stir fragrant, pour in the lamb, stir fry a few times, add the dark soy sauce and fry until the color
8.
Put the chestnuts, rose fermented bean curd (Southern milk), spice bag, hawthorn, rock sugar, and Guangdong rice wine into the pot, add hot water until it is flush with the ingredients in the pot, cover the pot and boil over high heat, change to medium heat for 35 Minutes until the mutton becomes soft and rotten, open the lid and collect the soup until thick, then turn off the heat and serve it to the plate
