Stewed Lamb in Brown Sauce(hong men yang rou )

Stewed Lamb in Brown Sauce

Introduction:

"Stewed mutton is a Henan dish. We eat it here regardless of seasons. We eat it in summer, but we eat more in winter. What I'm doing today is the family version. Instead of using the method of hot pot, I use the method of casserole to directly make meat and vegetables in one pot. In this way, it's more convenient to eat in the family, and the effect of heat preservation is good in winter. "

Production steps:

Step 1: cut the lamb chops into sections after cleaning

Step 2: heat the casserole, add a little oil and stir fry the seasoning

Step 3: add lamb chop and stir fry until discolored

Step 4: add soy sauce

Step 5: stir fry until colored, turn to low heat

Step 6: stir fry the tomato in a frying pan, add salt and pepper until the tomato is soft

Step 7: add the fried tomatoes into the casserole of stewed lamb chops

Step 8: add proper amount of boiling water. Don't use too much water. Don't use more than half of the pot, otherwise the water will overflow easily. Then put in the carrot and lotus root cut into hob pieces

Step 9: cover and bring to a boil. Turn to low heat and simmer for 40 minutes

Step 10: cut the baby cabbage into strips and put it into the casserole. At this time, add salt

Step 11: continue to cover and simmer for 20 minutes. The stewed mutton has meat and vegetables. It's a lunch with rice. It's easy

Materials required:

Lamb chop: 1000g

Tomato: 500g

Carrots: 2

Lotus root: 1 Section

Baby food: 2

Star anise: 2

Dried pepper: 2

Cinnamon: 2 inches

Ginger: 10g

Salt: 8g

Soy sauce in brown sauce: 10g

Pepper: 2G

Note: the vegetables are added according to their favorite varieties, can be adjusted at will.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Men Yang Rou