Now the weather is getting colder, lamb began to appear more and more on the table, stewed lamb is not only soft and delicious, but also in the cold winter can withstand the cold, in Inner Mongolia these extremely cold winter places, people often eat some stewed lamb, there is a defense against the cold
Although the lamb is very delicious, but in the stew of lamb is not handled well in detail, the stewed lamb will be chai and fishy, very affecting the taste. When stewing lamb, in addition to the conventional fishy operations of removing the three-piece set and eliminating blood and water, we must also pay attention to two skills, so that the stewed lamb will be tender and unhurried
Ingredients required:
Lamb, carrots, defished three-piece set (shallots, ginger, cooking wine), fennel, salt
Step 1:
Cut the lamb into pieces of lamb of the right size, according to your own preferences, there is no large piece of good or small pieces of good this saying, cut the lamb pieces into a cool water basin, soaked in advance for 2 hours
Step 2:
Cut the green onion, slice the ginger, add cold water to the pot, add the shallots, ginger slices and an appropriate amount of cooking wine, and then put the soaked lamb pieces under the pot in cold water, boil and then float to the surface of the blood foam in time to fish out, cook for about 10 minutes, rinse and set aside
Step 3:
Put the lamb pieces into the pot when the oil is hot, wait until the lamb pieces are sautéed until the surface changes color, add an appropriate amount of soy sauce, stir-fry evenly, let the lamb color, like the dark color can put more soy sauce, even if it is salty after stewing, it will be diluted
Step 4:
Prepare the stew pot, put the lamb into the pot, and then add the water that has not passed the lamb, then the water should be added at one time, if the stew is added again, it will affect the taste of the lamb
Tip 1: When putting the lamb in the saucepan, add a little fennel, fennel can make the aroma of the lamb evaporate more effectively, without putting star anise, because the star anise will stimulate the smell of lamb
Step 5:
Simmer slowly for an hour, simmer slowly can not be in a hurry, this process does not open the lid of the saucepan, there is no need to turn the lamb, after the time is up, put in the carrot pieces, simmer for 10 minutes on high heat to get out of the pot
Tip 2:
Careful people will find that in the steps just now, I did not put salt, this is because the salt is put early, which will make the lamb gradually coagulate in the process of stewing, so that the taste of the lamb becomes woody, so when putting salt, master after the stew is cooked, before the pot
Carrot stewed lamb, has always been a very popular ingredient match, lamb soft rotten mellow, carrot soft glutinous and delicious, mastered the stewing skills, made will not have a smell, the more you eat the more fragrant, when stewing pay attention to the above two skills can be done tender and fresh, want to eat can learn to do Oh