The Bleating [raw Lamb with Skin] is Delicious, Don’t Grab It

Name: The Bleating [raw Lamb with Skin] is Delicious, Don’t Grab It
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb with skin; Some carrot; Some Sliced ginger; Some Green onions; Some green beans; Some Dried tribute pepper; Some White peppercorns; Some Winter bamboo shoots; Some Garlic slices; Some Big red pepper; Some Green garlic sprouts; Some Chicken Essence; Some pepper

by Delightful food temptation

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The Bleating [raw Lamb with Skin] is Delicious, Don’t Grab It

1. An appropriate amount of lamb with skin, cut into large pieces with a knife, put it in a basin, add an appropriate amount of salt and stick it with your hands and marinate for 30 minutes. After 30 minutes, put the mutton into the stewing pot, and add the appropriate amount of carrots, ginger slices, green onions, mung beans, dried tribute pepper, white peppercorns, fill up the water at one time, then add the appropriate amount of tangerine peels, cover the pot and cover the pot. Bring to a boil for 10 minutes, then turn to a low heat for 2.5 hours.

The Bleating [raw Lamb with Skin] is Delicious, Don’t Grab It recipe

2. Open the lid of the pot after 2.5 hours and use a colander to pick up the lamb. The chopsticks can be inserted into the lamb to indicate the proper degree of rottenness. Remove the mutton and strain out the mutton soup. After the mutton is cold, cut it into suitable sizes. The lamb stewed in this way is full of moisture and has a smooth taste.

3. Appropriate amount of winter bamboo shoots, garlic and ginger, 2 large red peppers, remove stalks, seeds, and tendons, then cut into large red peppers for later use. Cut the green garlic sprouts into sections for later use.

4. Heat the pot, remove the right amount of oil, pour in the garlic slices and ginger slices and sauté until fragrant. After sauteing, pour in the big red pepper diced and stir fry together to get the juice and sweetness of the big red pepper. Add the winter bamboo shoots and stir-fry together to get the winter bamboo shoots juice. Pour in the mutton soup, add the right amount of pepper and bring to a boil. After boiling, pour the lamb and grill evenly. When it is boiled again, add the garlic sprouts and chicken essence, stir evenly, and the pan is ready.