Spicy Lamb Pot
1.
Cut the lamb into chunks of walnuts;
2.
Handling and preparing accessories:
3.
Put cold water into the pot, add pepper, cinnamon, bay leaves and appropriate amount of green onion and ginger, and 1 teaspoon of cooking wine. After the high heat is boiled, turn to medium and low heat and simmer for about 30 minutes, turn off the heat and simmer for 15-20 minutes;
4.
Remove the lamb, take out the seasoning, drain the water and set aside.
5.
Start the wok, add peanut oil, heat the pan with cool oil and sauté the scallions, ginger, garlic;
6.
Add the lamb and stir fry until the moisture is removed and the surface is golden;
7.
Add dried red pepper and stir-fry evenly;
8.
Add pepper powder and five-spice powder, stir-fry evenly;
9.
Add 1 teaspoon of soy sauce;
10.
Add potatoes and onions, stir fry to evenly color;
11.
Add cooking wine, a little more, I added about 2 tablespoons, and stir-fry evenly;
12.
Add an appropriate amount of boiling water to the meat,
13.
At the same time, add the oiled chili, stir well, cover and simmer for about 10 minutes until the potatoes are soft and rotten;
14.
Add green and red peppers, stir-fry evenly, and simmer for 2, 3 minutes;
15.
Add a little salt to taste and turn off the heat;
16.
Put it on a plate and sprinkle with diced chives.
Tips:
1. The mutton is stewed first and then fried. Don’t cook for too long, otherwise the mutton will not taste good when it gets old;
2. Cautiously add hot peppers, especially oily hot peppers, depending on your tolerance for "hot";
3. Add more water and it can be used as a hot pot soup base;
4. Finally, before adding salt, you can add some greens according to your own preferences, such as celery, rape, lettuce, etc. The nutrition will be more comprehensive.
