Slow Cooker Lamb Recipe

We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone's health, I will now talk about how to make slow-cooked lamb.

1.1 Heat oil in a pan, add flattened garlic cloves and dried red peppers (soaked in cold water for 20 minutes and squeezed out the water before use), fry until the garlic cloves turn golden brown, then remove and set aside. Then sprinkle in the Sichuan peppercorns and fry until they turn black, then remove and discard.

2.2 Ingredients: • Lamb leg with skin • Onion • Garlic • Sichuan pepper • Dried red pepper • Cinnamon • Bay leaf • Ginger • Huadiao • Brewed soy sauce • Mushroom dark soy sauce • Brown sugar • Vegetable oil

3. Cut the mutton into pieces, blanch it and drain it, then put it into the pan and stir-fry until the edges turn golden brown. In another pan, add vegetable oil and fry the onion until caramelized.

4. Add dark soy sauce and brewed soy sauce and stir-fry together.

5. Add the onions and stir-fry together, then add the Huadiao wine and cover for 10 seconds. Open the lid and add water. Add the fried garlic, dried red pepper, ginger, cinnamon, bay leaves and brown sugar. After the pot boils, cover and simmer over low heat until the meat is soft, tender and elastic.

6. Open the lid 15 minutes before serving to collect the sauce. Do not thicken the dish. Serve with parsley or cilantro.

Slow-cooked lamb may be ordinary, but if you make it yourself, the taste is extraordinary. If you want to experience your own "extraordinariness", you will definitely start doing it right away.