Braised lamb leg
Introduction:
"My parents sent me some mutton from Hainan. They said that Hainan mutton is very special. It can be boiled and stewed. The best thing to eat is lamb skin, which is sticky, smooth and tender. The mutton is also very juicy. The sheep raised in Hainan do not grow fat. Compared with those in Xinjiang and Inner Mongolia, they are much more delicate, but the meat quality is also different, and there is almost no fishy smell. You mean bad smell? It's not true. Northern mutton can't do without its own flavor. I don't even think it's fishy. It's a perfect match to make pilaf or stew with carrots. Hainan's mutton can be served as a cold dish because of its thin flavor. It can also be stewed in a subcutaneous pan. In the north, there is no way to eat it without skin. Maybe the sheep's body is so big that they go to make shoes or coats. Ha ha ~ a pot of casserole, let's officially enter the winter! ~”
Production steps:
Materials required:
Leg of lamb: moderate
Onion: right amount
Tomato with branches: moderate amount
Extraviral oil: moderate
Moderate amount: carrot
Potatoes: moderate
Shallot: moderate
Fresh thyme: moderate
Stock (beef or chicken stock): moderate
Dry white wine: moderate
Bayleaf: right amount
Ground black pepper: right amount
Koshersalt: moderate
matters needing attention:
Production difficulty: ordinary
Technology: stir fry
Production time: half an hour
Taste: salty and fresh
Braised lamb leg
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