How to cook Nanru mutton

If you eat at home every day, you may have a picky eating habit and a poor appetite. This may be because the food at home is too monotonous or tastes bad. At this time, you need to redefine the "standards of cooking". Now, please follow me to learn how to make Nanru Lamb

1. Chop the mutton into pieces and blanch them in cold water. Add the white radish pieces and cook them together. This method is to absorb the mutton smell with the white radish. This method was taught by my mother in Shanghai. Blanch the radish for at least 5-8 minutes until it is completely soft. In this way, the white radish will be ready for the first shift.

2. Put in oil over low heat, add star anise, cinnamon, chili pepper, fresh garlic and garlic cloves and stir-fry until fragrant. Add rice wine and stir-fry the lamb with the white radish removed.

3. After adding the rice wine, add boiling water to cover the mutton, add Lee Kum Kee dark soy sauce, a large piece of rock sugar, and an appropriate amount of fermented bean curd juice. After boiling, keep it on low heat, cover the pot and simmer for an hour. Finally, add fresh garlic segments after the sauce is reduced and it is ready to be served.

After reading the specific steps of making fermented black bean curd lamb, you may find it a bit complicated, but this is really just your obsession. If you can devote yourself to cooking, I believe you will be able to finish it soon.