How to stew lamb legs deliciously?

Stewing lamb legs is very popular in the northwest. The main way to cook it is to stew it in clear sauce, because the taste is the most original. Then it can be eaten directly with a few seasonings. When stewing lamb legs, you need to pay attention to removing the mutton smell, otherwise it will affect the taste.

Main ingredients: lamb

Seasoning: salt to taste, onion to taste, pepper to taste, coriander to taste

practice:

1. Cut half a lamb into large pieces, blanch them in water, put them into the soup pot, add appropriate amount of water and peppercorns (which can remove the fishy smell of lamb), and heat over high heat.

2. Add all ingredients into a soup pot, bring to a boil over high heat, remove the foam, then simmer over medium-low heat for at least 1 hour.

3. Add salt and white pepper powder as needed after serving, sprinkle with coriander~~

Food Ingredients

500 grams of mutton, 25 grams of green onion, a little radish, 25 grams of coriander, appropriate amounts of MSG, salt, ginger, vinegar, and pepper, and 5 grams of sesame oil.

Recipe

1. Chop the mutton into 2.5 cm square pieces, break them with a knife, cut some green onions into strips and cut others off; cut the radish into two halves;

2. Boil the mutton in boiling water to remove the blood, pour it into a ceramic basin, add ginger, scallion, radish, and boiling water (limited to covering the mutton), then place it on a small iron rack in the pot, add appropriate amount of water to the pot (the lower part of the basin should be in the water), cover the pot tightly, and cook until the meat is tender, then skim off the floating oil, remove the scallion, ginger, and radish, and add scallion shreds, coriander, vinegar, pepper, sesame oil, MSG, salt and other seasonings when eating.