Braised Lamb in Brown Sauce(hong shao yang rou )

Braised Lamb in Brown Sauce

Introduction:

"As a northeast dish, braised mutton is still very popular. It can also be used as a winter tonic

Production steps:

Step 1: wash the mutton, put it into a water pot, add onion, ginger, Shaoxing wine, carrot and star anise, and cook until it's ripe.

Step 2: remove the sheep bone, press it into pieces, cool it down, and then change the knife into a big square.

Step 3: clean crucian carp, add onion, ginger and Shaojiu to make fish soup.

Step 4: heat up the frying pan, add fish soup, mutton, soy sauce, Shaojiu, sugar and refined salt, and simmer for 10 minutes.

Step 5: collect the juice over high heat and put it into the casserole.

Step 6: add Yuzhu or carrot or potato. Carrots can get rid of the smell.

Materials required:

Mutton: moderate

Scallion: right amount

Ginger: right amount

Shaojiu: moderate

Carrot: right amount

Star anise: right amount

Soy sauce: right amount

Sugar: right amount

Refined salt: right amount

Note: intimate reminder: 1. If you want to stew quickly, add a little tangerine peel. 2. If you are afraid of smell, add some carrots

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Hong Shao Yang Rou