Red braised lamb preparation

Red braised lamb preparation

Ingredients: 2000 g of lamb with skin.

Spices: Cumin 16 g, Bai Zhi 10 g, Peppercorns 10 g, Galangal 8 g, Grass Fruit 7 g, Star Anise 6 g, White Cocoon 5 g, Cumin 5 g.

Ingredients: 300 grams of carrots, 100 grams of Pixian bean paste, 100 grams of soybean sauce, 60 grams of column sauce, 40 grams of light soy sauce, 30 grams of refined salt, 20 grams of dark soy sauce, 20 grams of monosodium glutamate, 20 grams of rock sugar, 20 grams of green onion, 20 grams of ginger slices, 4 pieces of Guangdong curd milk, 3 pieces of red curd milk.

Detailed production steps:

1: Cut the lamb with skin into large pieces, soak in clean water and set aside.

2: Put the lamb soaked in clean blood water into the pot, add an appropriate amount of water to submerge, add a little green onion, cooking wine, ginger slices and blanch the water, after boiling on high heat, skim off the foam, fish out and rinse, set aside.

3, add an appropriate amount of vegetable oil to the wok into the shallot 20 grams, ginger slices 20 grams, cumin 16 grams, Bai Zhi 10 grams, peppercorns 10 grams, galangal 8 grams, grass fruit 7 grams, star anise 6 grams, white cocoa 5 grams, cumin 5 grams, stir-fry the aroma over low heat and put into Pixian watercress sauce, stir-fry the Pixian bean paste after frying red oil and then add 100 grams of soybean sauce, 60 grams of column sauce, 4 pieces of Guangdong curd milk, 3 pieces of red curd milk, add the right amount of water after frying the aroma, add the right amount of water, put in 40 grams of soy sauce, 30 grams of refined salt, 20 grams of dark soy sauce, 20 grams of monosodium glutamate, 20 grams of rock sugar, bring to a boil, pour the soup into a casserole, add the processed lamb, cover and simmer for 60 minutes, then put 300 grams of carrot cubes into the casserole, simmer for 20 minutes on low heat to get out of the pot.