How to make chrysanthemum and abalone sauce lamb stew

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable to learn to make chrysanthemum and abalone sauce lamb stew at home. So if you like cooking, come and learn how to cook with me today!

1. Wash the large pieces of lamb brisket and blanch them with water added with ginger slices and cooking wine.

2.1 Brew chrysanthemum tea with boiling water, remove the residue and keep the water

3.2 Add enough water to the pot at once, put in the lamb belly and lamb bones, bring to a boil over high heat, remove the floating residue, add ginger slices, scallions, cooking wine, meat, cloves, bay leaves, angelica, etc., cook until done, and cut into diamond-shaped pieces

4. Blanch rapeseed and mushrooms with salt

5. Heat oil in a pan, add ginger slices, scallions, and garlic slices, stir-fry until fragrant, pour in tea, add abalone sauce, soy sauce (if you feel it is not salty enough, add a little salt), mix well, add mutton and mushrooms, bring to a boil over high heat, simmer over low heat, and when the soup is half left, place the mutton, mushrooms, and rapeseed on a plate.

6. Remove the ginger from the sauce in the pot, add water starch to make a thin starch, and pour it on the meat.

Maybe you have never eaten chrysanthemum and abalone sauce lamb stew before, and you don’t know how to make it. But I believe you have been moved after reading the introduction above. Believe in your own heart and follow your heart to learn how to cook this dish. You should know that the sense of accomplishment and joy you get after making it is really delightful.