Braised lamb in brown sauce is awesome.(dong ji jin bu zen neng cuo guo zui gei li de zi bu cai hong shao yang rou )

Braised lamb in brown sauce is awesome.

Introduction:

"Mutton is one of the traditional meats in China. It is tender and contains high protein and rich vitamins. Compared with pork and beef, mutton has less fat and cholesterol. It can remove dampness, avoid cold and warm the heart and stomach. Therefore, mutton has always been regarded as an important tonic food. As the saying goes, "autumn and winter mutton match golden elixir". According to traditional Chinese medicine, mutton tastes sweet but not greasy. It is warm but not dry. It has the functions of tonifying kidney and strengthening yang, removing cold in warm, warming Qi and blood, and appetizing and invigorating the spleen Awesome shoot two hawks with one arrow and two feet of the body. It can resist the wind and cold, and nourish the body. How can we lose such a nourishing food in winter? Mutton can be eaten by the general population, especially suitable for people with body deficiency and cold stomach; it is not suitable for people with fever, toothache, sore mouth and tongue, yellow phlegm, liver disease, hypertension, acute enteritis or other infectious diseases and fever. Mutton can be eaten by the general population, especially suitable for people with body deficiency and cold stomach; it is not suitable for people with fever, toothache, sore mouth and tongue, cough, vomiting, yellow phlegm and other inflamed symptoms, liver disease, hypertension, acute enteritis or other infectious diseases and fever. "

Production steps:

Step 1: wash the mutton and blanch it in a boiling water pan. Drain the water after blanching. (please cut the steak)

Step 2: prepare seasoning, ginger, onion, garlic slices. (dry hawthorn is missed here)

Step 3: pour the oil into the pot, fry the pepper out of the flavor, and then take out the pepper.

Step 4: put green onion, ginger, garlic, Chinese prickly ash, dried pepper, clover, star anise, cinnamon and fennel into the pot and fry until fragrant.

Step 5: stir fry the mutton with the flavor.

Step 6: stir fry for 2 minutes, add cooking wine, stir fry evenly, then add soy sauce and raw soy sauce.

Step 7: stir fry until colored and add boiling water without mutton.

Step 8: add dried hawthorn, bring to a boil and simmer for 1.5 hours.

Step 9: add sugar 10 minutes before the pot, stir well.

Step 10: stew until the meat is soft and the soup is thick. Add the cut coriander section and add appropriate amount of salt and chicken essence according to the taste. Mix well and get out of the pot.

Materials required:

Lamb Chop with skin: 500g

Onion: 3 large pieces

Ginger: 4 tablets

Garlic: 2 cloves

Coriander: a little

Fragrant leaf: 1 piece

Pepper: a little

Dried pepper: 2

Star anise: 1

Cinnamon: 1 small piece

Fennel: a little

Dried Hawthorn: 3 pieces

Cooking wine: 2 tablespoons

Soy sauce: 2 tablespoons

Old style: 1 tablespoon

Sugar: 1 teaspoon

Salt: right amount

Chicken essence: appropriate amount

Precautions: 1. It's better to ask the store to cut the lamb chops when you buy them, otherwise it's very hard to deal with them when you go home. 2. Choose the part with skin to taste better. 3. Put a few dried Hawthorn to remove the smell of mutton, and the meat is easier to stew. 4. Put two dried peppers, which have a faint pungent taste, and you can remove them if you have children or don't like them.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Dong Ji Jin Bu Zen Neng Cuo Guo Zui Gei Li De Zi Bu Cai Hong Shao Yang Rou