Braised lamb leg(hui kao yang tui rou )

Braised lamb leg

Introduction:

"My parents sent me some mutton from Hainan. They said that Hainan mutton is very special. It can be boiled and stewed. The best thing to eat is lamb skin, which is sticky, smooth and tender. The mutton is also very juicy. The sheep raised in Hainan do not grow fat. Compared with those in Xinjiang and Inner Mongolia, they are much more delicate, but the meat quality is also different, and there is almost no fishy smell. You mean bad smell? It's not true. Northern mutton can't do without its own flavor. I don't even think it's fishy. It's a perfect match to make pilaf or stew with carrots. Hainan's mutton can be served as a cold dish because of its thin flavor. It can also be stewed in a subcutaneous pan. In the north, there is no way to eat it without skin. Maybe the sheep's body is so big that they go to make shoes or coats. Ha ha ~ a pot of casserole, let's officially enter the winter! ～”

Production steps:

Materials required:

Leg of lamb: moderate

Onion: right amount

Tomato with branches: moderate amount

Extraviral oil: moderate

Moderate amount: carrot

Potatoes: moderate

Shallot: moderate

Fresh thyme: moderate

Stock (beef or chicken stock): moderate

Dry white wine: moderate

Bayleaf: right amount

Ground black pepper: right amount

Koshersalt: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hui Kao Yang Tui Rou