Stewed Lamb

Name: Stewed Lamb
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 300g Mian Yam; 1 spoon salt; 1ml pepper; 15g Codonopsis; 15g American Ginseng; 50g ginger; 1 piece Green onions; 30g Cooking Wine

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Favorite

Difficulty

Normal

Time

Serving

In the cold winter, warm mutton has become the protagonist on the table. Stewed mutton, mutton-boiled mutton, and mutton dumplings are common in winter. Stewed mutton is simple and easy, just add the ingredients and stew it well, and it will be the best health by stewing. Many people don’t like the smell of lamb. They have to add a lot of spices to suppress the smell. They don’t know that eating lamb like this is very easy to get angry. In fact, just add more ginger to get rid of the smell, and the lamb is very tender. , Adding American ginseng, Codonopsis pilosula can improve immunity, invigorate the spleen and stomach

Ingredients

500g Lamb
300g Mian Yam
1 spoon Salt

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1ml Pepper

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15g Codonopsis
15g American Ginseng
50g Ginger

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1 piece Green Onions
30g Cooking Wine

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Stewed Lamb

1. 500 grams of lamb cut into small pieces

2. Boil in boiling water and remove

3. Prepare accessories: 30 grams of cooking wine, 1 scallion 15 grams of American ginseng, 15 grams of Codonopsis, 50 grams of ginger, 300 grams of cotton yam

4. Cut the scallion into sections, smash the ginger with the skin and put it on the bottom of the casserole

5. Put the mutton pieces that have been blanched in water to remove the smell, add water to submerge the mutton, wrap the American ginseng and Codonopsis with gauze and put it in

6. Add cooking wine

7. Bring to a boil on high heat, use a spoon to remove the floating powder, change to low heat and simmer for about 40 minutes

8. Long yam peeled and cut into strips, soaked in water for later use

9. For about 40 minutes, the lamb is cooked and added to the yam strips and simmered for 15 minutes.

10. Simmer and sprinkle some pepper

11. Add some salt and mix thoroughly.

12. Sprinkle with chopped green onion, it's delicious

Tips:
You don’t need to put in the heavy spices of lamb stew, such as pepper, star anise, to remove the fishy smell, just add enough ginger and green onions. The lamb will be soft and tender if it is simmered slowly over a low fire, and the high fire will make the meat old.