Lamb has always been regarded as a tonic product, when winter comes, it is the best time to eat it, the simplest way to eat presumably not boiled, the original taste, the soup is delicious, the only deficiency is that the taste is too heavy, many people are unwilling to accept, the method of red stew combines the advantages of Sichuan's spicy hot pot and Beijing shabu lamb, characterized by: fragrant and delicious, meaty and rotten, no taste, truly integrated with the taste of the north and south!
When making red braised lamb, in addition to choosing a variety of seasonings (red oil watercress, brine buns, shallots, ginger, etc.), adding an appropriate amount of radish (carrots, green radish, etc.) can not only play a role in removing grease, but also make the nutrition of the broth become more abundant, at the same time, radish can also play a role in de-filthing and freshness.
【Ingredients】: Lamb chops, cooking wine, radish, marinade packets, ginger, green onion, braised soy sauce, red oil watercress, pepper, coriander, salt.
【Production Process】:
1, first of all, go to the market to select a piece of three-point fat seven-point lean lamb chop meat, first clean it, and then change it to a knife to cut into large pieces, in addition, prepare 1 radish (carrots, green radish, white radish can be), peel and wash it, and then change the knife to cut into hob pieces, put on the board for later.
2, then, in the pot pour the appropriate amount of water, the cut lamb cold water into it, at the same time, add a small amount of defishy cooking wine (home conditional, you can also put a small amount of lees), boil on high heat, and then the excess foam skimmed clean (very important), fished out and rinsed with water, after controlling the dry water, put into the bowl for later.
3, another pot to burn oil, after the oil is hot, first put in the appropriate amount of ginger slices and green onion, after a small stir-fry, then pour in the blanched lamb, turn the heat to quickly sauté, fry the surface until yellow and discolored (the excess oil inside is sautéed out), and then inject the appropriate amount of water (without ingredients), at the same time, add a little salt to taste.
4: After boiling the soup on high heat, add 1 packet of marinade (sold evenly in major supermarkets), at the same time, reduce the heat and cover the pot, simmer for 40 minutes (lamb can be easily penetrated with chopsticks), then pour in the radish prepared in advance and continue to simmer for 10 minutes.
5, 10 minutes before the pot, and then put 1 spoonful of braised soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of red oil watercress in the pot, and finally, add a little defished, flavored pepper, after collecting the thick soup, and then sprinkle a small amount of coriander decoration to decorate it, you can put on the plate, the home-cooked version of the red braised lamb is completed, the characteristics are: the soup is fragrant and delicious, the meat is crispy, the sauce is fragrant, the smell is complete, very suitable for winter consumption.
【Tips】:
1. When making red braised lamb, it is recommended that you give priority to lake sheep, goats and rock sheep, sheep are not suitable.
2, in addition, be sure to pay attention to the timing of lamb seasoning, salt and other seasonings, be sure to put it in 10 minutes before the pot, if you put it early, it will seriously affect the taste of lamb.