How to make lamb stew with fermented southern fermented milk and chestnuts

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. At this time, you need a good cook, so hurry up and learn how to make lamb braised with fermented bean curd and chestnuts with the editor.

1.12 Place the chestnuts on the chopping board. Without using your left hand to support them (to avoid accidental injury), use your right hand to cut a cross with a knife.

2.21 Put clean water in the pot, put the chestnuts in, add a small spoonful of salt, boil over high heat for two minutes and then turn off the heat

3. Take out the chestnuts one by one, peel off the shell and inner membrane while they are still hot and set aside

4. Put the spices into a cloth bag and tie it tightly for later use

5. Put water, ginger slices, scallions, and a little Guangdong rice wine into the pot, and blanch the mutton.

6. After the blood foam is removed, remove the mutton and rinse the surface foam with hot water for later use.

7. After the oil in the wok is hot, pour in the ginger slices and scallions and stir-fry until fragrant, then pour in the mutton and stir-fry for a few times, add the dark soy sauce and stir-fry until it is colored

8. Put chestnuts, rose fermented bean curd (nanru), spice bag, hawthorn, and Guangdong rice wine into the pot, add hot water until it is level with the ingredients in the pot, cover the pot and bring to a boil over high heat, then simmer over medium heat for about 35 minutes until the mutton is soft and rotten, open the lid and let the soup thicken before turning off the heat and serving

After reading the above introduction about the braised lamb with fermented bean curd and chestnuts, go to the kitchen and learn how to make it now while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the delicacy.