Lamb is delicious when you do this! It has no smell when it is fishy, and it is hot from the inside to the outside when you eat it in winter

Mutton is especially suitable for autumn and winter tonic, tonifying and nourishing qi, and can nourish the kidneys. The nutrients in mutton are relatively balanced, and the protein is also very high, which can promote our blood circulation.

Ingredients for braised lamb

Ingredients: 750 grams of mutton, carrots, white radish.

Seasoning: green onion, ginger, dried chili, star anise, cinnamon, Sichuan pepper, 6 grams of salt, 15 grams of light soy sauce, 15 grams of dark soy sauce, 10 grams of cooking wine, 3 grams of pepper.

Preparation of red braised lamb

[Step 1: Lamb processing, red stewed mutton does not need to be blanched!] 】

Cut the lamb chops, and when we cut them, we just cut them into pieces, and cut them into pieces about the size of walnuts.

You don't need to blanch the lamb to make it, soak the lamb in cold water for 30 minutes after it is cut, and soak it in the bloody water! After soaking the lamb, remove it and drain it. Cut the green onions into sections, crush the ginger and set aside.

[Step 2: Cooking mutton, is the mutton stewed in a casserole more delicious?] 】

Heat the oil in a hot pan, add the ginger and stir-fry until fragrant, turn on the high heat, add the mutton pieces and stir-fry. Stir-fry until the water in the pan becomes less and the skin of the mutton is tightened, then add the seasonings: green onions, dried chilies, star anise, cinnamon, and Sichuan peppercorns, continue to stir-fry evenly, add boiling water to cover the mutton.

Add 15g light soy sauce, 15g dark soy sauce, 6g salt, 3g pepper, bring the soup to a boil over high heat, then turn to low heat and simmer for 40 minutes.

Tips:

If you have a casserole at home, it is best to use a casserole for the stewing process. Because the walls of the casserole pot are very thick, it can play a role in keeping warm, so that the ingredients can be heated evenly. And the taste of stewed in a casserole is better than that of an iron pot!

Using this time, we can prepare some carrots, white radish. Cut the radish into cubes and set aside.

When the lamb in the pot is simmering for about 30 minutes, open the lid and the pot is steaming! We use chopsticks to pick out the star anise, cinnamon, ginger, and green onion segments in the pot so as not to simmer for too long and affect the taste of eating. Put the carrot cubes and white radish cubes into the pot and continue to simmer for 10 minutes!

Tips:

Although the mutton is good, the fire of the mutton is relatively large. So, if you've been getting hot and have a fever lately, eat less mutton!