Braised Lamb in Brown Sauce great


Braised Lamb in Brown Sauce great

Food Material List

  • 1 Achyranthes mutton (no leg) 300g

Operational steps

  • 1 Cut scallions into long strips, cut ginger into slices, and break off about 6,7 garlic.
  • 2 One potato, two carrots, cut large pieces
  • 3 Cut the mutton into large pieces, boil it in cold water and fire, split the foam and remove it.
  • 4 Fried scallion, ginger, garlic, dried pepper
  • 5 Pour in mutton and stir-fry for about 3 or 4 minutes. Add cinnamon, anise, pepper, fragrant leaves and salt (not too much).
  • 6 Pour the water over the mutton slightly. Bring it to a boil. Bring it down to simmer (about an hour). If you want the meat to be stewed quickly, add a little orange peel. If you are afraid of smell, add some carrots and mutton to stew together.
  • 7 Stir-fry carrots and potatoes in another pot after mutton is stewed.
  • 8 Pick up stewed mutton
  • 9 Add meat to the side dishes, add flower carved wine to boil, add yuba, go to wine flavor, add soy sauce, sugar, monosodium glutamate.
  • 10 Cook over medium heat for 5 minutes until the color becomes darker. Place on a plate and serve.

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Healthcare food category

Poultry, Sour and hot, Cold Dishes 1, Sushi, Japanese cuisine, Cheese Cake, Detoxification and Nourishing Face, Speciality, Southeast Asian Food, Northwest Cuisine, Birthday, Delicate delicacies


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