Stewed Lamb in Brown Sauce(hong men yang rou )

Stewed Lamb in Brown Sauce

Introduction:

Production steps:

Step 1: chop the mutton into pieces and clean the water.

Step 2: put a little oil in the pot, add ginger, star anise, Zanthoxylum bungeanum, kaempferi and Caogou, stir fry pepper until fragrant.

Step 3: pour in the mutton flying over the water, stir fry evenly, and add yellow rice wine to remove the fishiness.

Step 4: add the soy sauce, stir well, add salt and thirteen spices, add water and simmer until mature.

Step 5: add a little oil to another pot, pour in the cut carrots, add a little salt and stir well.

Step 6: add the stewed mutton, add a small amount of water, until the carrots are well cooked, collect the dry water, and add chicken essence.

Materials required:

Hind leg meat: moderate

Carrot: right amount

Salt: right amount

Thirteen spices: appropriate amount

Yellow rice wine: right amount

Old style: moderate

Ginger: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Sannai: right amount

Tsaokuo: moderate amount

Chicken essence: appropriate amount

Note: if the time is tight, you can use the pressure cooker for ten minutes. Mutton can be removed by adding carrots. It's salty and delicious.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Men Yang Rou