In winter, my family loves to eat this Hunan scrambled, 5 eggs and 1 handful of garlic sprouts

 

 Braised lamb with warm and nourishing sauce

Ingredients: 500 grams of lamb shank, 1 carrot, 2 slices of ginger, 1 star anise, 1 cinnamon, 3 dried chilies, 1 grass fruit, 1 bay leaf, 2 tablespoons of cooking wine, 2 tablespoons of soybean paste, a little rock sugar, and an appropriate amount of coriander

1. To make stewed mutton, I prefer to use lamb shank, the taste is more delicate, soak the lamb shank in water for about 15 minutes, and you can change the water halfway

2. Then cut the lamb leg meat into small pieces, put it in a pot of cold water, boil the water over high heat, turn off the heat, remove it and wash it with warm water to remove the foam for later use 

3. Peel and wash the carrots and cut them into smaller hob pieces; Dried peppers, grass fruits, cinnamon, bay leaves, and star anise are scalded with hot water and drained; Cut two slices of ginger and an appropriate amount of coriander for later use 

4. Add a little corn oil to the casserole, add star anise and cinnamon when the oil temperature is not very hot, and stir-fry over low heat to bring out the fragrance 

5. Then add the drained mutton, turn to medium and high heat and stir-fry, and stir-fry the fat in the mutton

6. Pour cooking wine along the edge of the pot and stir-fry evenly to remove the smell of the mutton and increase its flavor 

7. Add 2 spoons of soybean paste and stir-fry evenly, stir-fry the soybean sauce, which can not only make the sauce fragrance of the dish stronger, but also make the mutton more flavorful. 

8, then add enough hot water, the amount of water should not be over the mutton, and then put the grass fruit, bay leaves, dried chili peppers, rock sugar into the pot, stir-fry evenly and then boil the soup in the pot over high heat, and then turn to low heat and simmer for 40 minutes ~ 1 hour, the stewing time should be adjusted appropriately according to their own taste, the longer the mutton is softer 

9. The mutton is stewed until it can be pierced with chopsticks, then put in the carrot pieces, stir-fry evenly, and then simmer over low heat for 20~30 minutes 

10, the carrots are stewed until they are fully cooked, and the soup in the pot is almost collected, you can turn off the heat and put it out, and then sprinkle the coriander segment to serve it to the table to taste, The taste is delicate and tender, salty and mellow, nutritious and nourishing, suitable for most people's taste, suitable for all ages, in this cold winter, let's stew mutton together and eat!

Tips:

1. Rock sugar is the salty taste of comprehensive bean paste, which makes the mutton more delicious, if you don't like it, you can not add it.

2. I am used to using a casserole to stew mutton, you can also use a wok to fry the mutton and then add soup, and then transfer it to the pressure cooker to press, the two methods have a slight difference in taste, you can choose according to your own habits.