How to cook braised lamb deliciously

When talking about mutton, the first thing people think of is a pot of warm mutton soup in winter. Lamb is not only high in protein, but also high in semi-saturated fatty acids. It also has a stomach-warming effect and has many benefits to the human body, so it is very popular among people. But in fact, mutton is not only delicious when made into soup, but it is also very delicious when braised. But many people don’t know how to cook braised lamb and always feel that it won’t taste good. So how should braised lamb be cooked to make it delicious?

Braised Lamb Method:

1. Wash the mutton or lamb chops and blanch them in boiling water to remove the blood;

2. Put vegetable oil in the pot, add sugar to boil sugar color, add mutton and stir-fry until color is formed, then pour into the casserole;

3. Add ginger, scallion, hot water, dark soy sauce, salt, cooking wine, dried chili peppers, aniseed, peppercorns, licorice, cinnamon, fennel, tangerine peel, amomum villosum, cloves, hawthorn slices, jujube, wolfberry, and put into the casserole.

Add a spoonful of Chu Hou sauce (optional);

4. Slow simmer for one to two hours. You can add carrots, white radish, potatoes, gluten, etc. before eating.

The braised lamb hotpot soup is rich in color, tender and not smelly. Eating it in winter not only allows you to enjoy the fun of gathering around the fire, but also has the effects of nourishing the body, generating heat and warding off the cold.

The braised lamb hotpot is fat but not greasy, the soup is red but not spicy, and it is original, pure and fragrant without any smell of mutton. Oh my god, the way I speak sounds a bit like an old Chinese doctor. But it’s delicious food, take a look at the tips - How the Steel was Tempered, and you will know how your saliva is produced!

There are many things to pay attention to when making braised lamb, including the heat, side dishes, ingredients, and the way of eating. Each one has its own story. An old foodie summarized the braised lamb as "chewy and crispy in the mouth, crispy and tender, and you will feel satisfied after one bite." As soon as I took a spoonful of the fresh soup, I felt relaxed and happy.

The braised lamb in red sauce was well received by diners for its tender meat, fresh taste, rich soup and low price, and soon became popular in Muye. Braised lamb in brown sauce soon became popular throughout the Central Plains and even made its way to Kyoto, where it became a well-known new Henan dish. During its heyday in 1995, Xinxiang, Zhengzhou and other places even saw the strange sight of "where the smoke from the red stewed chickens is rising, there are no sheep at the morning market."

The method of braised lamb in red sauce also requires "three things to talk about": one is the meat, two is the ingredients, and three is the soup.

1. The so-called "talking about meat" means being very particular about choosing mutton. The mutton selected is the most nutritious part of the whole sheep, such as the hind leg, upper brain, and trident. At the same time, in order to ensure the freshness of the sheep, the weight of the selected sheep is controlled at 13-15 catties. In addition, the source of the sheep should be the Henan sheep with soft meat.

2. "Talking about ingredients" refers to the more than 30 kinds of condiments used in the processing, the main ingredients of which are Chinese herbs and spices, which can effectively remove the mutton smell and increase the flavor;