Braised Lamb in Brown Sauce

2024-06-07 14:59:37 15012

Braised lamb emphasizes the heat and is characterized by a crispy and tender texture, making it delicious in one bite. As a delicacy in cuisine, its nutritional value and fitness function are self-evident< br>

Details of ingredients

Lamb leg meat2 pounds
carrot1 piece
Scallion1 segment
ginger10 grams
garlic3 lobes
OctagonTwo
Xiangye2 pieces
Cinnamon bark1 unit
Grass fruit1 unit
nutmeg1 unit
Fennel10 grams
Old smoking15 grams
Light soy sauce20 grams
Oyster sauce15 grams
White sugar5 grams

Technique

difficultybeginner
workmanshipBraised
tastesalty and savory
timean hour

Steps to make Braised Lamb in Brown Sauce

1. Wash the ingredients thoroughly.
2. Cut the scallions, ginger, and garlic well and set aside.
3. Cut lamb into pieces.
4. Carrot cutting roller blade.
5. Blanch the lamb in a cold water pot, then skim off any blood foam.
6. Take out the lamb and control the water for later use.
7. Heat a little oil in a pressure cooker and stir fry scallions, ginger, and garlic.
8. Add lamb and stir fry until the skin of the lamb is tight. Add dark soy sauce, light soy sauce, oyster sauce, and white sugar, stir fry well.
9. Add spices such as star anise, bay leaves, cinnamon, grass fruit, nutmeg, and fennel to stir fry until fragrant.
10. Pour twice the amount of hot water into the ingredients, add air, and press for 30 minutes.
11. Add carrots and salt.
12. Simmer over low heat for 10 minutes, then it's ready.
13. Take out the pot and serve the plate.