Stewed Lamb in Brown Sauce(hong men yang rou )

Stewed Lamb in Brown Sauce

Introduction:

Production steps:

Step 1: wash and cut into lamb and drain

Step 2: cut scallion into sections and ginger into slices

Step 3: stir fry the seasonings (except jujube and medlar) in oil pan over low heat

Step 4: turn the heat and stir fry the mutton until golden

Step 5: pour in cooking wine, two spoons of soy sauce, one spoonful of soy sauce, a little sugar

Step 6: transfer to casserole, pour in broth or boiling water without meat, add red dates and wolfberry, bring to a boil over high heat, cover and simmer over low heat

Step 7: after about 20 minutes, add the cut carrots and continue to stew

Step 8: cut parsley into sections and green onion into mince

Step 9: after carrots are soft and rotten, add coriander and sprinkle with onion powder

Materials required:

Mutton leg: 1kg

Carrots: 4

Coriander: a handful

Dry red pepper: 7

Red dates: 12

Scallion: right amount

Jiang: 1

Fragrant leaves: appropriate amount

Chinese prickly ash: 4 pieces

Large material: moderate amount

Medlar: 2 tablets

Ginger: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Cooking wine: moderate

Note: 1. When the carrot is stewed quickly, you can also add the soaked vermicelli. The vermicelli will absorb the delicious taste of mutton soup, which is very delicious. 2. After eating the meat, you can continue to rinse vegetables, or eat the following.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Hong Men Yang Rou