Introduction: It's cold, eat less pork and eat more of it, stew a pot at a time, hot and hot to serve on the table, too fragrant!
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As the saying goes, "autumn and winter mutton sai jindan", late autumn, it is the season to eat lamb. Lamb nutrition is very rich, its meat is tender, fat and cholesterol content is less than pork and beef, rich in protein, calcium, iron, vitamin C content is also higher, fresh and beautiful and easy to digest, autumn and winter often eat mutton is conducive to warm spleen and stomach, so deeply loved by people, to autumn and winter, mutton has become a common tonic food on our table.
Speaking of lamb methods can be a lot, you can shabu-shabu, you can grill lamb shank, you can make lamb soup and stir-fry, but my family's favorite is still this stewed lamb, hot and hot on the table, eating it is really enjoyable! The method is also very simple, the following I will share the specific method, like friends can refer to:
1. First wash the lamb, and then soak it in taomi water for half an hour, without taomi water, you can also use water, mainly to soak the blood water in the lamb and reduce the fishy smell.
Then rinse a few more times and then cut into small pieces, add the appropriate amount of water, green onion and ginger slices, blanch the lamb in cold water, do not cover the pot lid (to avoid the fishy taste of the lamb stewed in the pot), boil on high heat and skim off the foam on the top, then change to medium heat and continue to blanch the water for 3 to 5 minutes, then fish out the lamb to rinse, drain the water and set aside.
2. Add a little more oil to the pot, when the oil temperature is 50% hot, put in a little more onion and garlic slices and stir-fry, stir-fry for a while, fry until the onion and garlic become slightly charred and emit a rich aroma, turn off the heat, fish out the onion and garlic slices, and then continue to open the fire and put in a few slices of ginger and the right amount of peppercorns, fry out the aroma and pour into the lamb stir-fry, stir-fry for a while and then pour in the appropriate amount of cooking wine along the side of the pot (the volatilization of cooking wine can take away the fishy smell of the lamb), continue to stir-fry for 1 minute, sauté the aroma of the lamb, and then add the right amount of soy sauce, Oyster sauce, salt and a little soy sauce, stir-fry again, pour in the right amount of water, then add a handful of rock sugar and the right amount of pepper, stir well and transfer it to an electric pressure cooker, press the stew button to start simmering.
3. When the time comes, open the electric pressure cooker, and then transfer the lamb to the knoll pot to collect the soup, collect it to the extent you like it, like the soup juice is less stewed for a while, in fact, use this soup to soak rice to eat special underground rice! Finally, turn off the heat and put on a few pieces of coriander to add freshness, and the fragrant lamb stew is ready, and it is delicious!
It's cold, make more stew for your family, nutritious and fragrant, hot and hot to stew a pot, too relieved! I am Xiaofeng, like Xiaofeng's sharing, please help forward + like + favorite to support Xiaofeng, we will see you in the next issue! Thanks for the support! Thanksgiving to meet!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~