Stewed Lamb in Brown Sauce(hong men yang rou )

Stewed Lamb in Brown Sauce

Introduction:

"Taste characteristics a dish has three levels of different flavors: 1. The top layer of lemon juice lettuce, light meat and lemon flavor, appetizing and refreshing; 2. The middle layer is the appetizing salty, smooth and slightly spicy braised mutton, which is the most comfortable time to have a little wine; 3. The bottom layer is the lettuce which is completely soaked in the soup, which is the best way to serve the meal."

Production steps:

Step 1: wash mutton and cut into cubes (Walnut size).

Step 2: add oil, sugar and water in turn, stir fry the sugar color in low heat (add the old extraction color when stir frying in water) and set aside.

Step 3: cut green onion into inch sections, slice ginger and peel garlic.

Step 4: wash the lettuce and drain.

Step 5: add oil to the frying pan, then add Pixian Douban, onion, ginger, garlic and large ingredients, stir fry them over low heat until the ingredients are cooked.

The sixth step: mutton into the pot, stir fry the medium heat until the meat is white and break off, add the Baijiu to stir fry.

Step 7: pour the prepared sugar juice into the pot, continue to stir fry and color, add water without meat, cover and simmer for 30 minutes.

Step 8: add a small amount of salt before cooking.

Step 9: place two-thirds of the lettuce at the bottom of the casserole, pour the meat and soup into the casserole, cover the meat with the other three-thirds of the lettuce, squeeze a little lemon juice on the leaves, cover for 3 minutes and serve.

Materials required:

Hind leg: (or lamb chop) 1000g

Ginger: right amount

Scallion: 1

Garlic: 1 head

Lettuce: 500g

Pixian Douban: 2 teaspoons

Large material: moderate amount

Highly Baijiu: 50 grams

Sugar: (or rock sugar) 2-3 TSP

Salt: small amount

Lemon: one

Caution: 1. Oil stir fry, fast and steady color, and water stir fry, then need to extract color; 2, ingredients should be fry and fragrant after oil; 3, use high Baijiu to taste fishy smell; 4, add a little salt to taste before cooking; 5, choose edible green leafy vegetables, without processing.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Hong Men Yang Rou