Stewed lamb brisket(yang nan bao )

Stewed lamb brisket

Introduction:

"Today, we send you a pot of Yuzhu lamb belly with full color and fragrance. The lamb belly with belt bone is smooth, soft and tender, fat but not greasy. Yuzhu and carrots inhale thick soup, which is delicious. In cold weather, the whole family sit together to eat a pot, which is nourishing and delicious."

Production steps:

Step 1: wash the lamb belly, boil a pot of water with ginger pieces, boil the lamb belly for 15 minutes, and pick up.

Step 2: scrape the remaining wool of the lamb belly skin and cut it into pieces. It's better to take skin and bone, scrape the boiled lamb belly, cut it into strips and slice ginger for later use.

Step 3: cut the horseshoe in half, cut the carrot into large pieces, and break off the Yuba.

Step 4: mash nanru into mud, add cooking wine, rock sugar, soy sauce, salt, chicken powder and pepper to make sauce.

Step 5: deep fry Yuzhu, put oil in the pot first, and then ignite it. Do not use hot oil to fry Yuzhu, fry it slowly over low heat, and take it up and let it cool.

Step 6: stir fry ginger and star anise with oil in hot pot, then stir fry lamb belly to dry.

Step 7: fry the lamb until the skin is slightly golden.

Step 8: add the horseshoe radish, pour in the sauce and stir fry it.

Step 9: add water to wipe the lamb belly, bring to a boil and roll for several times.

Step 10: prepare a casserole. It's best to pour the boiled lamb belly into the casserole.

Step 11: simmer for half an hour.

Step 12: add the fried Yuba.

Step 13: cover and simmer for another hour.

Step 14: it's a long time. The strong flavor of nanru is very fragrant. You can also prepare some materials for hotpot. The whole family can eat together without turning off the fire.

Materials required:

Lamb brisket: 3 kg

Morchella: 2

Yuzhu: 6

Horseshoe: 6

Carrot: 2

Ginger slices: 6

Ginger: 1

Nanru: 4 yuan

Star anise: 2

Cooking wine: half bowl

Soy sauce: 2 tbsp

Rock sugar: 6 small pieces

Pepper: right amount

Salt: 2 tsp

Chicken powder: right amount

Note: Tips: 1. Yuzhu must be fried in low temperature. For example, I almost charred it. 2. Star anise can be put or not. 3. Change the pot without changing the water. If it is easy to dry, there will be no juice

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: strange

Chinese PinYin : Yang Nan Bao