Yellow Braised Lamb
1.
The leg of lamb is unloaded, and there are meat and bones soaked in dripping water for half a day. Change the water several times to clean the blood blisters.
2.
After boiling the water in the pot, add lamb, lamb bones, a spoonful of cooking wine, and blanch it.
3.
Take another pot with enough boiling water to bring to a boil, take a seasoning bag and add 1 grass fruit, 1 nutmeg, 3 spoons of cumin, 3 spoons of pepper, 1 star anise, 2, 3 bay leaves, and 1 piece of cinnamon. 3 slices of Shannai, 1 large piece of ginger, 2 pieces of green onion, 1 tablespoon of cooking wine, boil on high heat
4.
After cooking on low heat for 2 hours, remove the meat and bones
5.
When cooking the meat, cut the potatoes into pieces with a hob, fry them in oil for a few times and then remove them.
6.
Cut the onion, tear the red and green pepper into small pieces, cut the green garlic sprouts with an oblique knife, roll out the powder by hand and soak in warm water
7.
Take a wok, pour 3 spoons of oil in the pan, and put a spoon of Pixian Douban
8.
Stir-fry the red oil on low heat, add the sliced green onion, ginger and garlic, stir-fry the dried red pepper, add the onion and continue to fry
9.
Pour in the lamb and lamb bones
10.
Add 3 light soy sauce, 2 spoons of dark soy sauce, 3 spoons of yellow sauce, stir fry and evenly color
11.
Add the cooked mutton soup, after all the ingredients, pour in the potato pieces, add the rock sugar, and bring to a boil
12.
Simmer on low heat for 10 minutes, add hand-rolled powder, and soak in the soup
13.
When the powder becomes soft by hand, add red and green peppers and stir fry
14.
Add salt, black pepper, add green garlic sprouts and cook out
Tips:
1. The sheep in the northwest is Jieyang. It grows from the grass on the side of the Yellow River as a snack. The taste is delicious and the smell is very clear. Therefore, it is delicious when cooked in white water. Inner Mongolia is still incomparable.
2. When stewed with lamb, the two indispensable seasonings are peppercorns and cumin. My mother only uses these two seasonings for lamb stew, which is very crazy.
3. Northwestern cuisine has heavy green onion, ginger, garlic, onion, and green garlic. These are indispensable. Hand-rolled powder cannot be replaced with vermicelli. The vermicelli absorbs water faster and tends to become mushy.
4. Keep enough soup, don’t burn the soup, the soup of this dish is used for soaking rice that is delicious.
5. Don't use pure mutton to cook, it must be a little bit of bones, so that the soup is delicious.
5. The yellow stew is actually processed after grabbing the mutton by hand. In general restaurants, the mutton is cooked by hand. Wait 20 minutes for the yellow stew.
6. Potatoes and vermicelli are the best in the yellow stew. Lamb is loved by men. The way of eating in Lanzhou is one catty per plate, and one catty for one catty. Our style is that we have to re-spread 3 times, and we also need to grab two servings and a spicy lamb's hoof.
