Soy Lamb Sauce
by xbxbxhy
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Cut the lamb into cubes and soak in clear water for 4 hours, then marinate with green onion, ginger, garlic, beer and pepper for 10 minutes
2. Soak the soybeans in advance and add a little salt to the pressure cooker and cook for 5 minutes
3. Accessory 2 First soak in water and then fry on low heat. Remove and fry the mutton cubes for 10 minutes
4. Accessory 1 fry the incense and remove it
5. Then fry ingredients 3, fry the mutton and soybeans on low heat for 20 minutes after the red oil is added. Stir the pan with a spatula all the time. Add appropriate amount of salt, light soy sauce, thirteen spices, and cooking wine. .
6. Add cumin powder and sesame seeds when there are no bubbles
Tips:Excipient 1: Scallion, ginger, garlic, coriander; Excipient 2: Star anise, fennel, bay leaf, fragrant fruit, orange peel, cinnamon, Chinese pepper, dried red pepper; Excipient 3: Soybean paste, bean paste, sweet noodle sauce, rock sugar; Excipient 4: Cumin Of course, sesame.
Accessory 2 is soaked in water to prevent the deep-fried lamb from being soaked in water and marinated with beer to remove fishy. You can add appropriate light soy sauce or soy sauce when marinating.
