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1. Braised lamb is a traditional Chinese cuisine with a long history, especially the most distinctive northwest flavor.
2, today Lao Liu will come to share the "braised lamb" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Lamb, rock sugar, ginger, green onion, cooking wine, red dates, green garlic, dried chili peppers, star anise, soy sauce, dark soy sauce, oyster sauce, white pepper, flour
4, first put flour in the lamb pieces, knead with your hands to grasp the stickiness, flour can adsorb the dirty things on the surface of the lamb and remove the blood and water inside the lamb, and then place it under the running water to rinse thoroughly
5: Slice the ginger, cut the dried chili pepper into sections and the green onion into sections. Put the washed lamb into the pot and blanch the water, then add ginger, green onion, cooking wine, skim off the foam after the pot is opened, and then fish out and clean
6: Pour oil into a hot pot, add rock sugar to fry sugar color, fry until the bubbles are date red, put in the lamb and sauté to color, then add green onion, ginger, dried pepper, two star anise to fry the aroma, then pour in a little soy sauce to color, soy sauce, oyster sauce stir-fry, and then put in the cold water that spreads over the ingredients, cover the lid and bring to a boil, simmer on medium-low heat for 40 minutes
7: Pat the green garlic flat and cut into small pieces for later. When the lamb is simmered for 25 minutes, then add the washed red dates, cover the lid and continue to burn for fifteen minutes, then add a spoonful of salt, put the cut green garlic in, stir-fry evenly, and then pour in a little white pepper to remove the fish, and you can get out of the pot. A fragrant pot of braised lamb is ready
8, lamb is tender, high nutritional value, where the kidney yang is insufficient, waist and knee soreness, abdominal cold pain, fatigue deficiency can be used as a therapeutic product
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