Roast lamb leg in pot
Introduction:
"Flipping through the refrigerator, I found a lamb leg with skin. I simply divided it into large pieces and made a pot roast stew with carrots, onions and celery stems. In order to supplement the taste, I used red wine and beef broth, and finally seasoned it with tomato sauce. In fact, I would like to say that this simple method is applicable to almost any kind of meat with skin or high connective tissue content, such as leg of lamb, Achyranthes bidentata, brisket and even oxtail, and the taste can also be enriched and expanded. If you like mexican chili sauce, you can feel free to pour it inside, or if you want to taste Italian flavor, you can cooperate with dried oregano and basil... In a word, it is OK To give full play to your imagination in making stews ~
Production steps:
Materials required:
Leg with bone: moderate amount
Carrot: the bigger one, the whole one
Red onion: right amount
Celery stem: moderate
Cucumber: moderate
Zanthoxylum bungeanum: right amount
Beef soup: right amount
Dry red wine: moderate
Brown sugar: right amount
Sea salt: moderate
Olive oil: right amount
Sesame oil: right amount
Black pepper: moderate
Original rice vinegar: right amount
matters needing attention:
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Guo Kao Yang Tui
Roast lamb leg in pot
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