#trust of Beauty#white Water Lamb

Name: #trust of Beauty#white Water Lamb
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces leg of lamb; Some Pepper salt for dipping; 3 grains Bai Kou; one slice Angelica; one slice Angelica dahurica; 2 pieces Bay leaf; Some salt

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Lamb is one of the main meats we eat. Meat is more tender than pork and beef, and has less fat and cholesterol content. The meat of lamb is delicate and easy to digest and absorb, so eating lamb often helps to improve the body's immunity. However, mutton has a special smell, which is often referred to as a stinky smell, so some people don't like it. In fact, the taste of each ingredient is unique, which is also the individuality of this ingredient.
Today I will try Baishui lamb. The recipe is super simple, but the tender meat soup is delicious! "

Ingredients

2 pieces Leg Of Lamb
Some Pepper Salt For Dipping
3 grains Bai Kou
one slice Angelica
one slice Angelica Dahurica
2 pieces Bay Leaf
Some Salt

#trust of Beauty#white Water Lamb

1. Two pieces of boneless lamb leg, put in a pot of cold water

#trust of Beauty#white Water Lamb recipe

2. Bring to a boil over high heat and cook thoroughly, remove the blood from the meat

3. Remove the leg of lamb and place it in a basin of warm water to wash off the dirt on the surface

4. The seasoning is ready, and the ingredients and amount can be added according to your preference. Lamb is warm tonic, so put as little pepper and star anise as possible.

5. Lamb leg and seasonings are put into a casserole, pour some hot water

6. Simmer

7. Just cook until it can be easily pierced through with chopsticks. The salt can be put at this time or left alone.

8. Remove the mutton, put it in a bag after cooling, and keep it in the refrigerator

9. After cooling, slice it and serve with pepper and salt

10. So fresh and tender

Tips:
The casserole has a good heat preservation effect, and the water evaporates less. Use it to stew the meat and make the soup fresh; salt should not be put early to prevent protein from shrinking and not easy to mature; cold lamb slices are eaten with pepper and pepper salt without additional dipping. The production of pepper salt is very simple: put the appropriate amount of pepper in the wok, stir fry slowly on low heat, and stop frying when you hear the sound of rattling in the pan. Pour out the fried pepper to air, use a rolling pin or a cooking machine to process it into minced pepper, then add an appropriate amount of fine salt to mix, and serve as pepper salt. It can be used as a dipping or biscuits seasoning; the seasoning for boiled lamb can be seasoned in supermarket You can also buy it at a Chinese medicine store; do not pour the cooked mutton soup, it is very delicious, and the soup or the noodles are excellent.