Braised lamb loin with Frankincense(ru xiang zhi zhu yang nan bao )

Braised lamb loin with Frankincense

Introduction:

Production steps:

Step 1: soak the bamboo with water first, and then cut into sections for standby.

Step 2: put the lamb brisket in a half wok of boiling water and drag for a few minutes. Remove and rinse.

Step 3: heat up the pan with 3 tbsp oil, saute ginger slices, garlic, chili bean curd and soy sauce

Step 4: add the lamb belly and stir fry for a while, then add the remaining materials (except bamboo) and stir fry well.

Step 5: add the sauce and bring to a boil. Cook over medium low heat until smooth (about 2 hours).

Step 6: put the bamboo sticks into the cooked lamb belly pot, and then cook for a while until it tastes good. Finally, bring to a boil until the water is almost dry. Taste while it's hot.

Materials required:

Lamb brisket: 800g

Horseshoe: 12 capsules

Carrot: 1

Bamboo: 3

Ginger slices: 4

Mashed garlic: 2 tsp

Pepper: right amount

Mashed soy sauce: 2 tbsp

Sufu: moderate amount

Water: 4 cups

Raw soy sauce: 1 tbsp

Rock sugar: 2 tbsp

Shaojiu: 2 tbsp

Soy sauce: 1 tbsp

Note: the time of stewing can be increased or decreased according to the tenderness of the lamb. Finally, the water must be boiled dry to eat better

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: other

Chinese PinYin : Ru Xiang Zhi Zhu Yang Nan Bao