Braised sheep bone in brown sauce(hong shao yang gu )

Braised sheep bone in brown sauce

Introduction:

"I bought some sheep bones in the market. The mutton is warm and should be used as little as possible in summer, but the mutton of sheep bones is less. It's a good way to cook with brown sauce. In addition, carrots are added in the process of cooking, which can not only remove the smell of mutton, but also absorb the excess oil of sheep bone. The combination of the two is a good dish for drinking

Production steps:

Step 1: wash and chop the sheep bone.

Step 2: heat the oil in the pan and add rock sugar.

Step 3: stir fry the sugar over low heat.

Step 4: add the sheep bone, stir fry and color.

Step 5: add soy sauce and Meiji, stir fry until fragrant.

Step 6: add onion and ginger to stir fry until fragrant.

Step 7: add water and remaining seasoning and stir well.

Step 8: bring the fire to a boil.

Step 9: cover and simmer for 40 minutes.

Step 10: wash carrot and cut into hob pieces.

Step 11: add carrots and stir well.

Step 12: cover and simmer for another 20 minutes. Turn off the heat and sprinkle with a little coriander.

Materials required:

Sheep bone: 600g

Carrot: 500g

Scallion: 15g

Ginger: 10g

Rock sugar: 10g

Soy sauce: 10ml

Meijixian: 10ml

Star anise: 3 capsules

Wuxiangfen: 3G

Salt: right amount

Peanut oil: 30ml

Water: moderate

Note: carotene in carrot is a fat soluble substance, so it can be well absorbed only in oil. Therefore, when eating carrots, it is best to cook them with oil or simmer them with meat to ensure that the effective ingredients are absorbed and utilized by the human body. Add carrots to remove the smell.

Production difficulty: Advanced

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Yang Gu