Braised mutton leg with carrot(hu luo bo hong shao yang tui rou )

Braised mutton leg with carrot

Introduction:

"Winter is one of the best seasons for eating mutton. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Winter food, can receive tonic and cold double effect. Eating mutton often in cold winter can replenish qi, promote blood circulation and enhance cold resistance. Mutton can also increase digestive enzymes, protect the stomach wall and help digestion

Production steps:

Step 1: cut the leg into pieces after cutting the bone, and wash it with hot water. Prepare onion, ginger and spices.

Step 2: heat the wok and pour in the peanut oil

Step 3: saute onion and ginger.

Step 4: drain the mutton and stir fry until discolored

Step 5: add soy sauce, vinegar and cooking wine

Step 6: continue to stir for a while

Step 7: break the spices and put them into the teapot

Step 8: pour some water into the pot and bring to a boil. Reduce the heat and simmer for about 40 minutes. And will be filled with spices into the pot with the teapot boiling.

Step 9: wash carrots

Step 10: cut hob block for standby.

Step 11: heat the casserole and pour in a little peanut oil

Step 12: pour the carrots into the casserole and stir fry for a while

Step 13: pour the mutton into the casserole and bring to a boil

Step 14: add appropriate amount of salt according to personal taste, turn it over and simmer again for about 20 minutes until the meat is crisp.

Step 15: Sprinkle with garlic powder and drizzle with sesame oil.

Materials required:

Lamb leg: 1000g

Carrot: 1000g

Peanut oil: 20g

Scallion: 3

Ginger: 4 yuan

Star anise: 1

Fragrant leaves: 3

Chinese prickly ash: 1 teaspoon

Cumin granules: 1 tbsp

Cinnamon: 1

Garlic: 2

Water: 300g

Old style: 1 spoonful

Vinegar: 0.5 teaspoon

Cooking wine: 0.5 spoon

Salt: 4 g

Note: lambs are relatively tender and should not be stewed for too long. If it's ordinary mutton or goat meat, it's suggested to extend the stewing time slightly.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Hong Shao Yang Tui Rou