braised mutton
By GeneSteuber
Ingredients: wolfberry,red dates,coriander,carrots,lamb shank,cooking wine,soy sauce,onion,Jiang,sugar,soy sauce,pepper,aniseed,geranyl,dried red pepper
Recipe Recommendations
- lamb shank 1 kg
- carrots 4 pieces
- coriander a small handful
- dried red pepper of 7
- red dates the 12
- onion appropriate amount
- Jiang 1 follow
- geranyl appropriate amount
- pepper 4 tablets
- aniseed appropriate amount
- wolfberry 2 tablets
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- slightly spicy
- stewed
- an hour
- simple
Steps for braised mutton
1
Wash the mutton leg meat, cut into cubes, drain
2
Cut the green onion into sections, slice the ginger into slices
3
Raise the oil pan and fry the seasonings (except red dates and wolfberry) over low heat to create a fragrance
4
Turn to high heat and stir fry the mutton until golden brown
5
Pour in cooking wine, two spoonfuls of soy sauce, one spoonful of soy sauce, and a little sugar
6
Transfer to the casserole and pour in the stock without meat or boiled water, add red dates and wolfberry, bring to a boil over high heat, cover and turn to low heat to simmer
7
Add the diced carrots after about 20 minutes and continue to simmer
8
Cut the coriander into sections and minced green onions
9
Wait until the carrots are soft and rotten, season them appropriately, add coriander, mix well, and sprinkle with chopped green onions.braised mutton Make Tips
1. When the carrots are stewed quickly, you can also add soaked vermicelli. The vermicelli will absorb the delicious taste of the mutton soup and it is very delicious. 2. After eating the meat, you can continue to wash the green vegetables or eat noodles.