All Chinese food Main Dish Braised Lamb in Brown Sauce

Braised Lamb in Brown Sauce
Tech

stew

Difficulty

A beginner's attempt

Servings

2 people

Prepare

10 minutes

Cooking

10 minutes

Ingredent

Name Dosage
mutton 300 grams
ginger 3 grams
Onion 5 grams
oil 6 grams
Sichuan Pepper 1 grams
Garlic 5 grams
Fragrant leaf 1 grams
salt 2 grams
Raw soy sauce 5 grams

Braised Lamb in Brown Sauce

Mutton can be said to be the best warm supplement in winter. The meat of mutton is delicate and rich in protein. It has a variety of health effects, such as mutton, which has the effect of nourishing kidney and Yang, driving cold and enriching blood and so on. Mutton contains high protein and rich vitamins. But its fat melting point is 47 degrees, while the human body temperature is 37 degrees, eating only absorb nutrients instead of fat, so it is not easy to gain weight.

Instructions

1.Mutton cut into chunks, cold pot, ginger and pepper. Remove the water after the water is open.

Mutton cut into chunks, cold pot, ginger and pepper. Remove the water after the water is open.

2.Pour the oil into the pan, add the sugar, wait for the sugar to melt, and stir fry.

Pour the oil into the pan, add the sugar, wait for the sugar to melt, and stir fry.

3.Add mutton and stir fry.

Add mutton and stir fry.

4.Add the onion, ginger, garlic, and fragrant leaves to stir fry.

Add the onion, ginger, garlic, and fragrant leaves to stir fry.

5.Move the mutton into the casserole and add water.

Move the mutton into the casserole and add water.

6.Cover the cover with a sand pot, and simmer for half an hour.

Cover the cover with a sand pot, and simmer for half an hour.

7.When the soup is not long, add salt and soy sauce, mix well, and wait for the soup to turn off the fire.

When the soup is not long, add salt and soy sauce, mix well, and wait for the soup to turn off the fire.