[Ningxia] Braised Lamb with Yellow Sauce
2024-09-17 15:00:16 1345
![[Ningxia] Braised Lamb with Yellow Sauce](https://i3.meishichina.com/attachment/recipe/2017/10/17/20171017150821070687113.jpg?x-oss-process=style/c640ms)
Yellow braised lamb is one of the classic dishes in Northwest China. This dish has a fragrant and crispy taste, and is fat but not greasy. It is the imperial cuisine of the last emperor of the Qing Dynasty, Puyi Aisin Gioro. Lamb meat is rich in nutrients, with the effects of warming and replenishing qi, nourishing, keeping warm and cold, and promoting muscle health.
Details of ingredients
Technique
Steps to make [Ningxia] Braised Lamb with Yellow Sauce
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1. Cut large chunks of lamb leg meat without bones![]()
2. Chop open the sheep bones and wash them thoroughly![]()
3. After blanching, remove and wash thoroughly![]()
4. Prepare all the necessary materials![]()
5. Put lamb and pork into the inner pot of the pressure cooker![]()
6. Use chopsticks to poke a piece of white radish into the holes and put it in the pot![]()
7. Press high pressure for half an hour![]()
8. Add salt, two tablespoons of Douban sauce, and dark soy sauce half an hour later![]()
9. Continue pressing for about 10 minutes![]()
10. The meat is not gamey, crispy and soft, very suitable for children and the elderly to eat.
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