Stewed Lamb
by Liaonan Crab
Favorite
Difficulty
Normal
Time
1h
Serving
2
The easier it is to stew lamb, the more authentic it will be when you go out and return home. I can’t wait to start stewing lamb. Because I want to taste the taste of naturally-raised lamb produced by Shishangjia.
In order to appreciate the original taste of mutton, I used the simplest cooking method. Originally, I had to boil it in clean water, and temporarily added carrots and sugar cane to alleviate the discomfort caused by the fatigue on the road. These two kinds of sweet food will not affect the freshness of lamb.
When Niu was over from school, this portion of mutton was just ready, and Niu started to eat it. As usual, Mi Ma made a dipping sauce with light soy sauce and sesame oil, and served a portion for Niu to eat. Then I heard the little girl’s comment soon. Mom, this meat is better than pork ribs and better than beef. I want to eat it. Then, my mother took out another serving, and the girl still wanted to eat it. In the end, the little girl almost finished the meat! The girl's small mouth is good at eating, she can always tell the taste of food very accurately, and she can also give a very accurate evaluation. Of course, eating up is the best evaluation!
I think I need to get a good understanding of this lamb. What sheep? Where does it grow? What is the main food during the growth process? Because when my friend gave it to me, he said it was a two-year-old sheep, so remember to cook it longer. In this environment, it is not easy to eat this kind of delicacy, everything is quick. Fish doesn't smell like fish, and meat doesn't smell like meat. It smells good and tastes tasteless. It's always a common occurrence. The best lamb comes from Sunite sheep. Sunite sheep belong to a kind of Mongolian sheep. It grows on the prairie and grows in the form of natural free-range breeding. Seabuckthorn and sea onion are their food. The most important thing is that the growth period of sheep is 24 months, which is also a key factor for the deliciousness of mutton. For all ingredients, following nature is the most natural thing. This is also the philosophy of Shi Shang Jia.
Natural and pure ingredients, we use naked cooking to reflect its taste. Winter is here, warm soup is indispensable, and meat is indispensable. Today's mutton soup is added with sugar cane and carrots. Both the meat and the soup are more delicious. This way of eating is also common in my winter tonic recipes.
Ingredients: Shishangjia lamb leg 500g Ingredients: carrots, two sugarcanes, one green onion, ginger, wolfberry, coriander, seasoning: salt
In order to appreciate the original taste of mutton, I used the simplest cooking method. Originally, I had to boil it in clean water, and temporarily added carrots and sugar cane to alleviate the discomfort caused by the fatigue on the road. These two kinds of sweet food will not affect the freshness of lamb.
When Niu was over from school, this portion of mutton was just ready, and Niu started to eat it. As usual, Mi Ma made a dipping sauce with light soy sauce and sesame oil, and served a portion for Niu to eat. Then I heard the little girl’s comment soon. Mom, this meat is better than pork ribs and better than beef. I want to eat it. Then, my mother took out another serving, and the girl still wanted to eat it. In the end, the little girl almost finished the meat! The girl's small mouth is good at eating, she can always tell the taste of food very accurately, and she can also give a very accurate evaluation. Of course, eating up is the best evaluation!
I think I need to get a good understanding of this lamb. What sheep? Where does it grow? What is the main food during the growth process? Because when my friend gave it to me, he said it was a two-year-old sheep, so remember to cook it longer. In this environment, it is not easy to eat this kind of delicacy, everything is quick. Fish doesn't smell like fish, and meat doesn't smell like meat. It smells good and tastes tasteless. It's always a common occurrence. The best lamb comes from Sunite sheep. Sunite sheep belong to a kind of Mongolian sheep. It grows on the prairie and grows in the form of natural free-range breeding. Seabuckthorn and sea onion are their food. The most important thing is that the growth period of sheep is 24 months, which is also a key factor for the deliciousness of mutton. For all ingredients, following nature is the most natural thing. This is also the philosophy of Shi Shang Jia.
Natural and pure ingredients, we use naked cooking to reflect its taste. Winter is here, warm soup is indispensable, and meat is indispensable. Today's mutton soup is added with sugar cane and carrots. Both the meat and the soup are more delicious. This way of eating is also common in my winter tonic recipes.
Ingredients: Shishangjia lamb leg 500g Ingredients: carrots, two sugarcanes, one green onion, ginger, wolfberry, coriander, seasoning: salt
