Braised Lamb with Adenophora stricta and Polygonatum odoratum

Method

1. 01

   Step 1

   Add appropriate amounts of Adenophora stricta, Polygonatum odoratum, Longan, Rehmannia glutinosa, and Amomum tsao-ko, adjusting the amount according to the quantity of mutton.

   

2. 02

   Step 2

   Wash and set aside

   

3. 03

   Step 3

   Wash and cut the lamb and lamb chops into pieces.

   

4. 04

   Step 4

   Blanch the lamb and lamb chops (after blanching, you can stir-fry them in oil for extra flavor).

   

5. 05

   Step 5

   Add appropriate amounts of salt, mutton, ginger slices, and prepared ingredients such as sand ginseng and Solomon's seal to a pot (rice cooker), and add water to cover the mutton.

   

6. 06

   Step 6

   Simmer until the sauce thickens (stir a few times during cooking to ensure the lamb is evenly flavored).

   

7. 07

   Step 7

   A little charred makes it even more delicious.