It's a good taste for lamb
By VicentaLakin
It was thought that eating lamb was a patent for the North-West and that the best known practices were in Ningxia, Xinjiang and Qinghai. In fact, the practice of lamb is unique to different ethnic groups across the country. Tastes very different. The popularity of lamb in winter is not comparable to that of meat in general. It's cold, it's cold and there's a reason to eat lamb. There is also a great deal of lamb practice, this time cooking lamb with Mr. Fluttershy. The locals almost ate lamb after winter, and the practice was unique: not only flesh and bones, but also large cabbage and garlic, in the cold and unheated seasons of the south, a few pieces of lamb fell down, warmed up immediately, and drank a few more lamb soups, so you didn't get hotter and sweaty
Recipe Recommendations
- lamb leg 1500 grams
- Chinese cabbage 500 grams
- green radish half a
- Shaoxing rice wine 300 grams
- ancient brown sugar 50 grams
- ginger 70 grams
- dried red pepper of 3
- scorched jujube slices 6 tablets
- Weixian soy sauce 110 grams
- pepper a little
- salt a small spoonful
- garlic sprouts a
Steps for It's a good taste for lamb
1
One leg of lamb, 500 grams of cabbage and a half. 300 grams of soy sauce
2
The lamb leg was washed first by cutting the flesh out of the slice, and the lamb bones were broken with a knife, which was larger. Carrot cut-off blades. Ginger's got a knife
3
Water in the pot, 20 grams of ginger, radish and 50 grams of yellow. Wine
4
Put lamb leg meat and bones in the pot
5
When the water's out, it's boiled for three minutes until it's fully condensed
6
Get the lamb's leg and wash it dry
7
Get another high-pressure pan, put it in the sheep's bones, put it in the lamb's flesh, put it on the flat ginger
8
And then put it in the red sugar
9
Taste sauce
10
Shou Xing's old wine
11
Dry Paprika
12
Snacks
13
A little salt
14
Finally, two bowls of clean water
15
Put it in the pan with a cap plug in the voltage button for up to 15 minutes。
16
In 15 minutes, the lamb's gone
17
A little bit of garlic
18
The cabbage washes the water and separates the leaves
19
Part of the cabbage is thin, part of the leaves is cut big
20
Put the roasted lambs in the frying pan
21
If it tastes light, add a little salt
22
Put it in the cabbage
23
A little softer and two to three minutes to boil the cabbage
24
Finally, in the garlic
25
I'll put pepper in it
26
DoneIt's a good taste for lamb Make Tips
Xiao Yingzi's Tips:
1. Adding yellow rice wine, ginger, and radish chunks to the pot when blanching helps remove the gamey smell and enhance the aroma of the lamb leg.
2. Cooking the braised lamb with Chinese cabbage makes the flavor of the lamb even more fragrant.
3. When blanching the lamb, put it in cold water. Once it boils, skim off the scum from the top, then rinse it clean so that no more bloody scum appears.
4. You can use regular brown sugar; traditionally pressed brown sugar (like Dehong Tang) has a richer flavor.
5. Ready-made scorched jujubes are available. Whole dates and date slices have the same effect; what matters is that burnt flavor. You can also fry small dates in a pan until the skin is slightly scorched. If that is too much trouble, regular red dates can be used as a substitute.