Sha Cha Lamb Pot

Name: Sha Cha Lamb Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1.5 kg Bone-in Lamb Leg; 1 piece White radish; 2 pieces Shallots; 1 piece onion; 10 cloves garlic; 3～4 sticks Dried chili; Some parsley; 6～8 slices ginger; 1 piece Halogen package; 2 cups Soy sauce; 2 cups Oyster sauce; 2 cups Rice wine; 3 cups water; 3～4 tablespoons Shacha sauce

by TATUNG, Taiwan

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The most famous food in Xihu, a small town near my hometown, is the mutton stove, which is also a dish that we must eat every winter. In addition to being a good warming and nourishing ingredient, mutton has the effect of nourishing qi and warming the body no matter if it is eaten with Chinese medicine or ginger soup. This time I first add mutton with Chinese medicine and sand tea to simmer into a mutton pot. The first meal is the staple food, and the second meal is added with broth to cook the hot pot. Both ways of eating are super satisfying ♥"

Sha Cha Lamb Pot

1. After the mutton is cut into proper size, boil a pot of water, and blanch the mutton until it comes out.

2. Wash the scalded lamb with clean water.

3. Put the washed lamb and all the ingredients into the inner pot of the Datong rice cooker.

4. Put 2 cups of water in the outer pot of the electric cooker, and press the power; after the power jumps up, add 1 to 2 cups of water to the outer pot, and press the power a second time; when the power jumps up for the second time, it will start Sprinkle the pan with coriander and chili and enjoy.

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