This issue of the guide: teach you to make lamb stew, just add this seasoning, and the restaurant chef makes the same color and flavor
Lamb is suitable for winter meat, lamb meat is tender, delicious and nourishing. Eating lamb in winter can promote blood circulation and enhance the benefits of cold resistance. There are many ways to make lamb, but some friends can't make lamb, the lamb made is heavy in flavor and the taste is not delicious, is there any use of good cooking skills, can you make the same delicious lamb dishes as restaurants? Today teach you to make spicy braised lamb, just add this seasoning, lamb spicy into the flavor, tender and delicious, and the restaurant chef to do the same color and flavor is complete, very under the rice, even the soup bibimbap is very delicious, is also a lazy meal, do not need to be complicated, cut everything, stew a stew, you can make the same taste of lamb dishes as the chef, the following share the following method:
【Spicy lamb】Ingredients required: 500 grams of lamb, 1/2 onion, 1 pepper, oil to taste, 1 piece of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 bag of Huang Jihuang spicy sauce,
Procedure steps:
1. Prepare the required materials, lamb is selected from the part of the lamb tenderloin, the taste is relatively tender, but also with some fat meat, fat and lean, can also be made of lamb hind leg meat, delicious and chewy.
2. Wash the lamb, drain the water, and then cut the lamb into pieces. Not too large a piece, not easy to cook.
3. Cut the onion into chunks and cut the pepper rings with a sharp pepper knife. Slice the ginger and cut the garlic in half.
4. Heat the pot with oil, add ginger slices, garlic grains, stir-fry until fragrant, then add lamb pieces and stir-fry, stir-fry the lamb pieces until the color turns white, pour in cooking wine and stir-fry evenly.
5. Then pour in the spicy sauce, put a bag of a pound of meat with a heavy mouth, put half a bag of light meat on it, using Huang Jihuang's juice into a dish seasoning, there are many flavors, easy seasoning, a juice into a dish.
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6. Stir-fry the lamb and the sauce together, pour water and the lamb to hold it flat, bring to a boil on high heat, cover the pot, turn the heat down and simmer for about 20 minutes, and simmer the lamb to taste.
7. After the time, put down the onion pieces and pepper rings, stir-fry over high heat to collect the juice, keep stir-frying, prevent the sauce from pasting the bottom of the pot, heat the soup until it becomes viscous, turn off the heat, and put it on the plate.
Tip: Lamb is best made from lamb hind leg meat or tenderloin, and the taste is fragrant. Put the amount of seasoning, a pound of meat with a heavy mouth put a bag of spices, a pound of meat with a light mouth put half a bag of spices on it, and finally when the juice is collected, it is necessary to keep stir-frying to prevent the sauce from pasting the bottom of the pot.
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