Yellow Braised Lamb
1.
Soak the leg of lamb in clean water until there is no blood and drain it for later use.
2.
All the spices are ready.
3.
Put all seasonings except bay leaf and dried red pepper in the seasoning box.
4.
Pour clean water into the pot and blanch the mutton with bleeding foam. Remove and wash away the foam.
5.
In addition, pour in an appropriate amount of water, add the blanched lamb, seasoning box, ginger slices, and bay leaves to boil over high heat and turn to medium-low heat and cook for about 1 hour.
6.
Remove and set aside.
7.
Slice green onion, ginger, garlic, cut green and red peppers, cut garlic sprouts into sections, and slice onions.
8.
Roll out the powder by hand and soak until soft, peel the potatoes and cut into pieces with a hob.
9.
Pour an appropriate amount of oil into the pot, add Pixian bean paste and stir-fry on low heat to get the red oil.
10.
Pour in shallots, ginger, garlic slices, dried red pepper and stir fry to create a fragrance.
11.
Pour the lamb and stir fry.
12.
Add light soy sauce, dark soy sauce, yellow sauce, rock sugar and continue to stir-fry until it is colored.
13.
Add boiled mutton to the mutton soup and bring it to a boil over high heat.
14.
Add potato pieces, a pinch of salt and simmer for about 10 minutes.
15.
Add the hand-rolled powder and continue to simmer for about 2-3 minutes.
16.
Add onion, green and red pepper cubes and stir fry for a while.
17.
Finally, add green garlic sprouts and stir fry evenly.
18.
Take out the pan and serve.
19.
Finished product. You can leave a little more soup, and it tastes great with lasagna after the meat is eaten.
Tips:
Northwestern cuisine emphasizes onion, ginger, garlic, onion, and green garlic sprouts. These are indispensable. Hand-rolled noodles cannot be replaced with vermicelli. The vermicelli absorbs water quickly and is easy to mash. Potatoes can also be fried in advance to make them difficult to stew. Keep enough of the soup, don’t burn the soup, the soup of this dish is delicious when used for soaking rice and noodles. Don't use pure mutton to cook, it must have a bit of bone, so the soup tastes good. One or two less seasonings have little effect on the taste. But ginger, pepper, cumin are essential. Pixian Doubanjiang and Huangjiang have a lot of salt, so adjust the amount when adding salt.
