Name: Secret Lamb Salad
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Lamb; 3 teaspoons Cooking Wine; 3 slices Lemon slices; A few drops Lemon juice; 1 piece Dried chili; 1 small handful star anise; 1 piece Scallions; 5 yuan ginger; Several petals Garlic cloves; 2 tablespoons sesame oil; 2 tablespoons Soy sauce; 1 tablespoon Crushed black pepper

Secret Lamb Salad

by Charming sky

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

The autumn and winter seasons are most suitable for tonic. In winter, the main cold, more damage to the yang, resulting in poor blood vessels, frequent nocturia, so nourishment should be used to warm the kidney, to replenish qi and blood is a good idea, avoid the use of heat-clearing, cold-cold products. Warm tonic mainly refers to foods that are warm and hot, such as lamb and spicy products such as green onion and ginger. In winter, women who are afraid of cold often eat such foods to help improve the feeling of coldness, thereby enhancing their physical fitness. Lamb is warm in nature and can bring a lot of calories to the human body. It contains much more calcium and iron than beef and pork. Traditional Chinese medicine believes that mutton can help Yuanyang, replenish essence and blood, cure lung deficiency, and relieve strain. It is an excellent nourishing and strong food. According to the survey, sheep are not prone to lung disease. They often eat mutton and drink goat's milk, which is quite effective for lung disease. In addition, mutton is very beneficial to postpartum qi and blood deficiency and all deficiency and cold syndromes. So this cold lamb is definitely the first choice for winter tonic!

Secret Lamb Salad

1. Rinse the lamb you bought

2. Put the lamb in the cold water pot and blanch it

3. Add a teaspoon of cooking wine

4. Then squeeze a few drops of lemon juice to remove the blood

5. After the blood is removed, transfer the lamb into an electric pressure cooker, add water to submerge the lamb, add the green onion, ginger, garlic, star anise, dried chili, chopped black pepper, and lemon slices and simmer for an hour

6. Use salt, chopped chili, green onion ginger, sesame oil and light soy sauce to make a sauce

7. Sprinkle the prepared sauce on the stewed lamb (cut the lamb into slices)

8. Lay it out

Tips:
When blanching lamb is mainly to remove the smell, you must drip cooking wine and lemon juice; when stewing lamb, you can choose according to your own cooking utensils. The electric pressure cooker I use here can also be used in ordinary home pressure cookers; the final cold dressing The seasoning can be spiced according to your taste!