[yantai] Braised Lamb

[yantai] Braised Lamb

by salila82

4.9 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

As the saying goes, "autumn and winter mutton competition golden pill", eating mutton in winter can not only resist the severe cold, but also nourish the body, it can be said to kill two birds with one stone. Compared with the north, the lamb in the south has a heavier mutton flavour. The farther you go north, the better the quality of the lamb. If there is a chance to buy lamb from Inner Mongolia, that would be the best. I used to live in the South and I never eat lamb, and the smell of lamb is always unacceptable. Coming to the north, since the first time I drank that hot bowl of mutton soup, my view of mutton has changed a lot. It turns out that mutton can also be made so delicious, and the smell of mutton can almost be ignored. The winter in the north is extremely cold, so mutton is also very popular, and its methods are also varied: mutton soup, mutton soup, mutton steamed buns, scallion fried mutton, hand-caught mutton, braised mutton, mutton stewed radish, etc. The most popular in my house is braised lamb chops. Lamb chops are crispy and soft, fat but not greasy, dark red in color, and moisturizing juice. The carrots suck enough gravy, and they are even more delicious than mutton. "

Ingredients

[yantai] Braised Lamb

1. Sheep are drained into clean water and soaked in bleeding water.

[yantai] Braised Lamb recipe

2. Prepare the accessories: carrots, star anise, cinnamon, bay leaves, pepper, dried chili, green onions, ginger, tangerine peel.

[yantai] Braised Lamb recipe

3. Boil a pot of water and add the green onion, ginger, and pepper to a boil.

[yantai] Braised Lamb recipe

4. Boil the lamb in a pot.

[yantai] Braised Lamb recipe

5. Drain the blanched lamb chops. Put a little oil in the pan, add the lamb chops and stir fry.

[yantai] Braised Lamb recipe

6. Stir fry until the lamb chops are slightly browned.

[yantai] Braised Lamb recipe

7. Add all the spices and stir-fry on a low heat to create a scent.

[yantai] Braised Lamb recipe

8. Put a tablespoon of cooking wine in the lid and simmer for ten seconds.

[yantai] Braised Lamb recipe

9. Add enough water at once.

[yantai] Braised Lamb recipe

10. Put in dark soy sauce and light soy sauce.

[yantai] Braised Lamb recipe

11. Add rock sugar and salt, turn to a low heat and simmer for about an hour after the high heat is brought to a boil.

[yantai] Braised Lamb recipe

12. Add the carrot cubes and simmer for about 15 minutes. Bring it to the pot until the broth is strong.

[yantai] Braised Lamb recipe

13. The lamb is crispy, fat but not greasy, and very fragrant.

[yantai] Braised Lamb recipe

14. Carrots suck enough gravy and are even more delicious than lamb.

[yantai] Braised Lamb recipe

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