Braised Lamb in Brown Sauce(hong shao yang rou )

Braised Lamb in Brown Sauce

Introduction:

"My friend made a leg of mutton and it was frozen, so after thawing, he took down the mutton and made it into brown sauce. The bone of mutton was stewed with radish soup. It's a mutton with two flavors, ha ha! Also added potatoes, carrots, onions, horseshoes and other vegetables, nutrition is more abundant! In fact, horseshoe has a special effect. It can be eaten with mutton to avoid being inflamed. It's OK to add sugarcane, but I didn't buy it at that time! "

Production steps:

Step 1: blanch the mutton in the pot;

Step 2: then cut into small pieces;

Step 3: hot oil pot, ginger slices, pepper, star anise, cinnamon, fragrant leaves, etc. stir together;

Step 4: pour in mutton and stir fry until dry;

Step 5: then add appropriate amount of water, add soy sauce, soy sauce, rock sugar and other seasoning;

Step 6: 6. Bring to a boil over high heat and turn to low heat for about 40 minutes until the meat is better (adjust the time according to the tenderness of the mutton)

Step 7: when cooking mutton, peel and cut vegetables, potatoes and carrots, onion and horseshoe in half;

Step 8: put the processed vegetables into the mutton pot and cook for about 20 minutes;

Step 9: taste, not salty enough, and then add an appropriate amount of salt, before the pot under coriander can!

Materials required:

Mutton: moderate

Potatoes: moderate

Carrot: right amount

Onion: right amount

Horseshoe: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Dry pepper: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Coriander: moderate

Note: horseshoe can neutralize the temperature of mutton, eat with mutton, can avoid fire, add sugar cane is also OK.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Yang Rou