The recipe for braised lamb

Health benefits

Lamb: Protecting the nervous system

Carrots: clearing heat and detoxifying

Yam: Low protein

Ingredients

400 grams of lamb

1 carrot

2 yams

1 gram of Sichuan pepper

One octagonal piece

Ginger 1 small piece

15 grams of cooking wine

Light soy sauce 20g

8 grams of dark soy sauce

Moderate amount of table salt

The recipe for braised lamb

1. Prepare the lamb and cut it into pieces with water control for later use

2. Cut out the fat portion

3. Add oil to the pot and stir fry the lamb fat to make lamb oil. Add ginger and Sichuan pepper, and stir fry star anise until fragrant

4. Afterwards, add lean lamb meat

5. After frying until the color changes, add the seasoning wine to remove the fishy smell, and add the raw ingredients to extract the freshness

6. Add aging and extract color, stir fry well

7. Put it into an electric rice cooker or clay pot and add salt! (Rice cooker with a little water, two cooking functions, or button lamb beef)

8. Put in a clay pot and add plenty of water. Bring to a boil over high heat, then turn to medium low heat and simmer slowly for 2 hours

9. Bring the clay pot to a boil over high heat and add salt

10. Prepare carrots and cut yams into small pieces in advance for later use.

11. Wait until the lamb is crispy and cooked over high heat in a clay pot.

(After the rice cooker is cooked, open the lid and add carrots and yam. Continue simmering for ten minutes.)

12. Min Ruyi's Works~Braised Lamb in Brown Sauce

Tips 

① Stir fry the fat part of lamb to make lamb oil more fragrant.

② Both clay pots and rice cookers can be replaced with pressure cookers or voltage cookers.

③ Added carrots and yam for a more nutritious combination.

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