Stewed Lamb

Name: Stewed Lamb
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lamb; 300g Mian Yam; 30g Cooking Wine; 1 piece Green onions; 50g ginger; 15g American Ginseng; 15g Codonopsis; 1g pepper; 1 spoon salt

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4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Lamb meat is tender and nutritious. Compared with pork, in terms of fat and cholesterol, it has less fat and cholesterol, but it has more protein, and it is rich in vitamin B1, vitamin B2, vitamin B6, iron, zinc, and selenium. The content of mutton is quite rich. Eat more mutton to help your body immunity. In winter, the family likes to stew mutton. The meat is fragrant and soft, and the soup is delicious. It is not fishy or smelly at all. I also added mild American ginseng, codonopsis, and yam to make it more nutritious. "

Ingredients

500g Lamb
300g Mian Yam
30g Cooking Wine

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1 piece Green Onions
50g Ginger

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15g American Ginseng
15g Codonopsis
1g Pepper

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1 spoon Salt

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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. Turn off the heat and sprinkle some pepper

11. Sprinkle an appropriate amount of salt and stir well to stew the lamb.

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

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