Braised mutton leg with spicy sauce(la men yang tui rou )

Braised mutton leg with spicy sauce

Introduction:

"The main materials are leg of mutton, white radish and carrot. If my husband is compared to the leg of mutton, then I am the white radish and carrot (his white rose and red rose). Stew together for more than 1 hour, the taste is very fragrant, no smell of mutton, the taste is very soft and tender, radish is not spicy, unexpected delicious. Just like our small problems, with the time running in, mutual tolerance, feelings also sublimate into family. Additional Douchi sauce and pepper, of course, is the condiment of life, I hope my life can be prosperous, love is still hot. This dish is for my husband who loves to eat meat, and also for lovers in the world. I wish all my friends here a happy life, ha ha. "

Production steps:

Step 1: Zanthoxylum, star anise, geranium, cinnamon, licorice.

Step 2: Tsaoko.

Step 3: garlic, ginger, scallion, dried pepper.

Step 4: spread the garlic with a knife, peel the ginger and cut it into slices, and cut the scallion into sections.

Step 5: flavor Douchi sauce.

Step 6: put Zanthoxylum, star anise, tsaokuo, Xiangye, cinnamon and licorice into the seasoning bag.

Step 7: peel the radish and carrot.

Step 8: cut the radish and carrot into pieces.

Step 9: rinse the mutton and cut it into 3cm pieces.

Step 10: pour water into the pot, bring to a boil, put the mutton into the water and blanch for about 2 minutes.

Step 11: skim the foam.

Step 12: take out the mutton and rinse it.

Step 13: pour the oil into the pot and heat it to 70% heat. Add garlic, green onion, ginger and dried pepper. Stir fry until fragrant.

Step 14: pour in the mutton and stir fry.

Step 15: pour in the cooking wine.

Step 16: add soy sauce, soy sauce, soy sauce, rice vinegar and sugar Stir fry.

Step 17: stir evenly, so that each piece of meat can be evenly colored.

Step 18: add boiling water. The height of water should be 5cm higher than that of meat noodles.

Step 19: change the soup pot with meat.

Step 20: heat the soup over high heat until it boils and skim the foam with a spoon.

Step 21: put in the seasoning bag (Zanthoxylum, star anise, Fructus Tsao, geranium, cinnamon and licorice), and wolfberry, cover, turn to low heat, simmer for 1 hour.

Step 22: after one hour, put in the radish, do not cover, continue to simmer for 15 minutes. If not salty enough, add a small amount of salt to taste.

Materials required:

Mutton leg: 2 kg

White radish: Half Root

Carrot: 1

Wolfberry: moderate

Water: moderate

Oil: right amount

Garlic: 5 petals

Ginger: 1 yuan

Scallion: 1 Section

Dried pepper: 20

Zanthoxylum bungeanum: 20

Star anise: 2

Caokuo: 1

Fragrant leaves: 2 pieces

Cinnamon: 1 small piece

Licorice: 1 small piece

Cooking wine: 1 tablespoon

Flavor Douchi sauce: 4 tablespoons

Old style: 1 tablespoon

Note: the whole process is actually stew, seasoning ready on the line, all materials can be bought in Carrefour or other large supermarkets.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : La Men Yang Tui Rou