LambYou can eat it boiled, roasted, or stir-fried... try all the different ways and then make it at home.Braised LambCome and try it, and the home-style recipe for braised lamb is not difficult, and is very easy to learn.Braised lamb is simple to make, and it hasprotein, high in micronutrients, low in fat and cholesterol, and is very nutritious, making it perfect for winter.Here, I will introduce the complete recipe for braised lamb.Home-style recipe for braised lamb

Ingredients

750g of fatty and lean lamb, 300g of white

radishes, 75g of coriander,lamb soup, vegetable oil, cooking wine,doubanjiang (fermented bean paste), freshginger (minced), scallions,star anise, cinnamon,and appropriate amounts of mountain yam.Method1. Wash the lamb, removeblood, and cut it into small cubes, put it in warm water to blanch, and then wash it;wash the white radish and cut it into rhombus-shaped pieces.2. Put scallions, ginger, star anise, cinnamon, and mountain yam into a muslin bag and tie it up to form a spice bag;chop the doubanjiang and set aside.3. When the oil in the pot is heated to about 60%, add the doubanjiang and stir-fry until fragrant, then add lamb soup and bring to a boil, and remove the doubanjiang residue.，4. Put the lamb cubes and spice bag in the pot, add appropriate amount of cooking wine, and cook over low heat until it is half cooked, then add the radish and cook until the lamb and radish are soft. Remove the spice bag and serve with coriander.Complete recipe for braised lamb: Simple recipe

Ingredients

500g of lamb,30g of soy sauce, cooking wine, ginger, cumin, and garlic slices, a little sugar.Method1. Wash the lamb with cold water, then blanch it in hot water, remove it, cut it into small pieces, and set aside.2. Heat up the wok and pour in oil, add the lamb cubes, add cooking wine, ginger, and cumin to lightly stir-fry, then add a little water and cook until it is about 60% cooked, then add soy sauce and sugar, and continue to cook until the meat is tender, and finally add a little garlic slices.

TipsLamb ribs are suitable for this dish, but some people also like lamb leg with more fat and bone.

Home-style braised lamb recipe

Ingredients500g of lamb, 100g of white radish, 10g of scallions, 250g of doubanjiang, 1 piece of star anise, 10 pieces of cinnamon, 10g of salt, 10g of ginger, 5g of fragrant oil, 1g of mountain yam and cinnamon, 10g of cooking wine, 1000g of clear soup, 50g of vegetable oil.10g of coriander.

Method

1. Wash the lamb, remove the blood water, and let it turn white, then cut it into small cubes, put it in a pot with water, boil, skim off the foam, and remove the lamb and wash it clean.

2. Fry the doubanjiang in oil until it is light brown, then add clear soup and bring to a boil, and use a spoon to remove the residue, and then pour the clear soup into the lamb pot.3. Add star anise, cinnamon, ginger, scallions, star anise, mountain yam, cooking wine, and simmer over low heat for about 2 hours.4. Wash the radish, cut it into knife-cut pieces, and cook it with the lamb broth. Cook over low heat until the radish and lamb are soft. Remove and serve with lamb, drizzle with fragrant oil, and sprinkle with coriander.

Instructions

1, Wash the mutton thoroughly with cold water, then blanch in boiling water, remove and cut into small pieces, set aside.

2, Heat the pan, pour in oil and heat. Add the mutton pieces, along with cooking wine, ginger, and cumin, and stir-fry briefly. Add a little water and cook until the mutton is 60% cooked, then add soy sauce and sugar, and continue cooking until the mutton is tender, then add chopped garlic and mix lightly.

Tips

Mutton ribs are suitable for this dish, but some people also prefer the lamb shanks with less fat and more meat.

Homemade Braised Mutton Recipe

Ingredients

MuttonLean meat500g, 100g white radish, 10g green onions, 250g fermented bean paste, 1 star anise, 10 cloves of peppercorns, 10g salt, 10g ginger, 5g fragrant oil, 1g star anise and cloves, 10g cooking wine, 1000g clear soup, 50g vegetable oil.10g chopped coriander.

Instructions

1, Wash the mutton thoroughly and remove the blood, then blanch in clear water until white, cut into 3cm cubes, and place in a pot. Add water and bring to a boil, skimming off any foam, then remove and set aside.

2, Fry the fermented bean paste in a hot pan until it turns a light pink color.Add clear soup and bring to a boil, then strain through a sieve. Pour the clear soup into the mutton pot.3, Add star anise, cloves, ginger, green onions, peppercorns, star anise, cooking wine, and simmer over low heat for about 2 hours.

4, Peel and slice the white radish into matchstick-sized pieces. Add it to the pot with the braising liquid and simmer over low heat until cooked. Remove and place in a bowl. Then, place the mutton on top of the radish and drizzle with fragrant oil and chopped coriander.

Wash and cut the carrots into chunks, add to the pot with the broth from the mutton, and cook over low heat until tender. Remove and place in a bowl, then place the mutton on top of the carrots, drizzle with fragrant oil, and garnish with chopped coriander.