braised leg of lamb in hot sauce
By EdwinBayer
The main ingredients are mutton leg meat with fat meat, white radish and carrot. If my husband is compared to this mutton leg meat, then I am the white radish and carrot (his white roses and red roses). Stewed together for more than 1 hour. After cooking, the taste is very fragrant, there is no smell of mutton, and the taste is also very soft and tender. The radishes are no longer spicy and are surprisingly delicious. Just like our little problems, as time goes by, we tolerate each other, and our feelings are sublimated into family affection. The additional black bean sauce and chili peppers are of course condiments for life. I hope my life can be prosperous and my love will still be hot. This dish is for husbands who love meat, and also for lovers in the world. I wish all friends who patiently see here happiness and happiness, hehe.
Recipe Recommendations
- lamb shank 2 pounds
- white radish half a
- carrots 1 piece
- wolfberry appropriate amount
- water appropriate amount
- oil appropriate amount
- garlic 5-merous
- Jiang 1 block
- green onions v. 1
- dried chili of 20
- pepper of 20
- octagonal the 2
- grass fruit one
- geranyl 2 tablets
- cinnamon 1 small piece
- licorice 1 small piece
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- medium spice
- braised
- three-quarters of an hour
- ordinary
Steps for braised leg of lamb in hot sauce
1
Zanthoxylum bungeanum, star anise, fragrant leaves, cinnamon, licorice.
2
Caoguo.
3
Garlic, ginger, green onions, dried peppers.
4
Slap the garlic with a knife, peel the ginger and cut it into slices, and cut the green onions into sections for later use.
5
Flavor tempeh sauce.
6
Put Zanthoxylum bungeanum, star anise, tsaoko, fragrant leaves, cinnamon and licorice into the seasoning bag.
7
Peel white radishes and carrots.
8
Cut white radish and carrot into slices.
9
Rinse the leg of lamb meat and cut it into 3 cm pieces.
10
Pour clear water into the pot and boil it to the boil over high heat. Put the mutton pieces into the water and blanch them for about 2 minutes.
11
Remove the blood foam.
12
Remove the mutton and rinse thoroughly.
13
Pour the oil into the pan, heat it to 70% heat over high heat, add garlic, onion, ginger slices and dried peppers, and stir-fry until fragrant.
14
Pour in the mutton pieces and stir fry.
15
Pour in cooking wine.
16
Then add black bean paste, soy sauce, light soy sauce, rice vinegar and white sugar (you can put these seasonings into a small bowl in advance), Stir fry.
17
Stir well until each piece of meat can be evenly colored.
18
Add boiling water. The water height should be about 5 cm higher than the meat surface height.
19
Bring the soup and meat, and change it to another soup pot.
20
Heat the soup over high heat until it boils, then use a spoon to skim off the foam.
21
Add the seasoning package (Zanthoxylum bungeanum, star anise, tsaoko, fragrant leaves, cinnamon and licorice), and wolfberry fruit, cover, reduce heat, and simmer for 1 hour.
22
After an hour, add the radish pieces without covering, and continue to simmer for 15 minutes. If you don't think it's salty enough, add a small amount of salt to taste.braised leg of lamb in hot sauce Make Tips
The whole process is basically just stewing; you just need to have the seasonings ready. All ingredients can be bought at Carrefour or other major supermarkets.