Stewed leg of lamb with sauce

Stewed leg of lamb with sauce

Introduction:

"Winter is the best season to eat mutton. No, let's eat more mutton. It can not only resist wind and cold, but also nourish the body. Eating mutton often in cold winter can replenish qi, promote blood circulation and enhance cold resistance. Therefore, eating more mutton can also improve the body's immunity. There is a folk saying that "if you want to live a long life, you should often eat mutton.". Stewed leg of mutton in soy sauce has bright red color, tender and soft meat, mellow taste and rich soy sauce flavor. It is a good dish for all ages to eat with wine

Production steps:

Step 1: wash the leg of lamb and soak it in water for 1 hour.

Step 2: prepare the accessories. A little more Zanthoxylum bungeanum.

Step 3: blanch the soaked leg and drain.

Step 4: add proper amount of oil into the pot, add pepper, star anise, cinnamon, fragrant leaves, and stir fry until fragrant.

Step 5: add a tablespoon of bean paste, stir fry well.

Step 6: add onion and ginger and stir fry until fragrant.

Step 7: cook the cooking wine, add appropriate amount of water and bring to a boil.

Step 8: pour into the soup pot, add soy sauce and rock sugar.

Step 9: bring to a boil, add the boiled leg of lamb and bring to a boil again.

Step 10: turn the heat down and simmer for 1 hour.

Step 11: add some salt and simmer for 30 minutes.

Step 12: just take the soup.

Materials required:

Leg of lamb: 500g

Onion and ginger: right amount

Bean paste: right amount

Star anise: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Pepper: right amount

Soy sauce: right amount

Rock sugar: right amount

Fragrant leaves: appropriate amount

Salt: right amount

Note: leg of mutton to use water to soak blood, pepper amount to slightly more, you can go to smell.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy