How to braised lamb, how to cook braised lamb?

Braised mutton, a dish that looks complicated, is actually very simple, the tutorial is here, suitable for home-made, hands-on try.

Ingredients: 500 grams of lamb chops with skin.

Green onions: 3 large slices.

4 slices of ginger and 2 pieces of garlic.

A pinch of peppercorns.

2 dried chili peppers.

1 bay leaf.

Star anise: 1 pc.

Cinnamon 1 small piece.

Cumin a little.

3 pieces of dried hawthorn.

2 tablespoons of cooking wine.

Light soy sauce 2 tablespoons.

1 tablespoon dark soy sauce.

1 teaspoon sugar.

Salt to taste a pinch of coriander.

Essence of chicken to taste.

Preparation of braised lamb.

Wash the lamb and blanch it in a pot of boiling water, and drain when the water is finished. (Please cut the steak at the store) Prepare the seasoning, ginger, green onion, garlic slices.

Pour oil into the pot, fry the peppercorns until they are fragrant, and then remove the peppercorns.

Put the green onion, ginger, garlic, Sichuan pepper, dried chili, bay leaf, star anise, cinnamon, cumin together in the pot and stir-fry until fragrant.

After stir-frying until fragrant, add the mutton to the same stir-fry.

Stir-fry for 2 minutes, then add cooking wine, stir-fry evenly, and then add dark soy sauce and light soy sauce.

Stir-fry until brown, then add the boiling water that has covered the lamb.

Add the dried hawthorn and bring to a boil, then change to low heat and simmer for an hour.

Add sugar 10 minutes before removing from the pan and stir-fry evenly.

When the meat is soft and the soup is sticky, add the chopped coriander segments, add the appropriate amount of salt and chicken essence according to taste, mix well and then remove from the pot.

Tips: It's best to ask the store to cut the lamb chops when you buy them, otherwise it will be very hard to deal with them at home. The part of the lamb with the skin is selected for better taste.

Put a few dried hawthorns to remove the smell and make the meat easier to stew. Put two dried chili peppers with a faint spicy taste, and you can omit those you don't like.

Braised lambFirst, the main material:900 grams of mutton and 500 grams of rice wine.

2. Auxiliary materials:15 grams of green garlic, 15 grams of ginger, 10 grams of garlic.

3. Ingredients:20 grams of salt, 10 grams of rock sugar, 20 ml of dark soy sauce, 30 ml of fresh soy sauce, 10 grams of chili pepper, 5 grams of star anise, 5 grams of cinnamon, 10 grams of red dates.

Fourth, the steps of braised mutton:1. After thawing the mutton in the refrigerator, blanch it in water and remove it.

2. Put the lamb in the pot.

3. Put down ginger, garlic, chili, star anise, cinnamon, and red dates.

4. Pour in 500 grams of rice wine.

5. Bring to a boil over high heat.

6. Put down the rock sugar.

7. Add dark soy sauce and fresh soy sauce, bring to a boil over high heat, and simmer over low heat for 80 minutes.

8. Add salt and cook for 5 minutes.

9. Add minced green garlic and stir well.

10. Finished product drawing.

Ingredients for braised mutton: 1 kg of lamb hind leg, half a white radish, a carrot, half a lotus root, 200 grams of fungus, 200 grams of green pepper and yellow pepper, 5 star anise, 3 green onions, 2 ginger, 5 cloves of garlic, 10g of thirteen spices, 20 grams of sugar, 50 grams of dark soy sauce, 50 grams of light soy sauce, 80 grams of cooking wine, 20 bay leaves, 30 grams of tangerine peel, 10g of salt, 10g of rice vinegar, 10g of oil.

Preparation of braised lamb.

Step 1: Cut the purchased lamb leg into small pieces and soak in water for one hour, and change the water in the middle.

Step 2: Boil in water, remove and wash. Add salt, sugar, thirteen spices, light soy sauce, dark soy sauce, cooking wine, rice vinegar and marinate for 20 minutes.

Step 3: Carrots: Cut radishes into cubes, slice lotus roots, cut green peppers and red peppers into small pieces, and set aside small pieces of fungus.

Step 4: Pour oil into the pot Green onions, ginger, garlic, star anise, chili peppers stir-fry until fragrant, pour in the marinated mutton and stir-fry for three minutes. Pour in the water.

Step 5: Cover the lamb with water, add tangerine peel and rice vinegar, cook for 20 minutes, and then pour in the side dishes.

Step 6: Cover and cook over medium-low heat for 40 minutes until the lamb is cooked through.

Step 7Add salt, coriander and chopped green onion and reduce the juice over high heat.

Step 8: Remove from the heat and serve on a plate.

Ingredients:1000 grams of lamb.

Excipients:1 green onion, 5 slices of ginger, 1 tablespoon of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 bay leaves, 1 piece of cinnamon, 2 star anise, 600g of water.

The preparation of braised lamb is as follows:1. Wash the mutton bought in the supermarket with cold water.

2. Blanch in a pot, remove the foam and control the moisture of the mutton.

3. Heat the pan with cold oil, add green onion and ginger to stir-fry until fragrant, then add mutton and stir-fry together.

4. Add cooking wine, light soy sauce and dark soy sauce, then stir-fry over medium heat for 3 minutes.

5. Add bay leaves, cinnamon, star anise, and water, turn to low heat and simmer for 6 minutes.

6. Sprinkle with chopped green onions and stir-fry evenly.

7. Out of the pot, the simple and delicious braised mutton is cooked.

Dish name: Braised mutton.

Cooking Ingredients:

Ingredients:1000 grams of lamb shank.

Excipients:1 spoon of dark soy sauce, 6 dried chilies, 2 star anise, 1 small piece of cinnamon, 2 tablespoons of white wine, appropriate amount of shallots, appropriate amount of ginger, 1 small handful of fennel, 1 small handful of Sichuan peppercorns, appropriate amount of salt.

Details:

Step 1: Blanch the lamb. Soak the mutton in water to remove the blood, put in the pot under cold water, add the green onion and ginger, bring to a boil over high heat, skim off the foam and cook for three to five minutes.

Step 1. Step 2: Stir-fry the lamb. Put a little cooking oil in the pot, add the blanched mutton and stir-fry, force out the water vapor in the mutton, and then add spices such as green onion and ginger, cinnamon, and bay leaves.

Step 2. Step 3: Stir-fry together with the seasoning. Stir-fry the seasoning aroma, add dark soy sauce, seasoning bag (cumin, pepper and other fine seasonings into the seasoning bag to prevent too much residue during the firing process).

Step 3. Step 4: Smoldered lamb. Add water to cover the mutton, bring to a boil over high heat, and change to low heat to simmer. After about 40 minutes of cooking, the soup is reduced, the mutton is soft and rotten, and the seasoning is not used.

Step 4. Step 5: Reduce the juice on high heat. Collect the soup basically.

Step 5. Step 6: Serve on a plate.

Step 6.

Ingredient breakdown. Ingredients:

900 grams of lamb.

500 grams of rice wine.

Excipients:Green garlic to taste.

Ginger to taste. Garlic to taste.

Ingredient. Salt to taste.

Rock sugar to taste. Appropriate amount of dark soy sauce.

Fresh soy sauce to taste. Pepper to taste.

Star anise to taste. Cinnamon to taste.

Appropriate amount of red dates. Salty and umami taste.

Simmering process. Hours of time-consuming.

Normal difficulty. The steps of the braised lamb method.

1. After thawing the mutton in the refrigerator, blanch it in water and remove it.

2. Put the lamb in the pot.

3. Put down ginger, garlic, chili, star anise, cinnamon, and red dates.

4. Pour in 500 grams of rice wine.

5. Bring to a boil over high heat.

6. Put down 2 spoons of rock sugar.

7. Add an appropriate amount of dark soy sauce, fresh soy sauce, bring to a boil over high heat, and simmer over low heat for 80 minutes.

8. Add an appropriate amount of salt and cook for 5 minutes.

9. Put some minced green garlic and stir well.

Tips. It is also very delicious with some sweet noodle sauce.

2.The amount of chili pepper is put according to your needs.

Braised mutton is a traditional Chinese delicacy that is simple and delicious, and is often used as a dish for banquets. Here are the steps to make braised lamb:

Required main materials and raw materials:

Lamb: 500 grams (preferably a combination of tenderloin and thigh for a better taste);

2.Ginger to taste.

3.Green onions: to taste;

4.Cooking wine: to taste;

5.Sugar: to taste;

6.Salt to taste.

7.Star anise to taste.

8.Cinnamon to taste.

9.Cardamom: to taste;

10.Soy sauce: to taste;

11.Water: to taste;

12.Red pepper: to taste.

Production steps: Wash the mutton and cut it into centimeter-square pieces, blanch it in boiling water to remove the fishy smell;

2.Remove the blanched mutton and set aside;

3.Take a frying pan, pour in an appropriate amount of oil, heat until it is about 70% hot, add star anise, cinnamon, cardamom, green onion and ginger, stir-fry with fire to bring out the fragrance, put the mutton into the pot and fry;

4.Add an appropriate amount of cooking wine and stir-fry for a few minutes, then add an appropriate amount of sugar, and continue to stir-fry until the sugar turns brown;

5.Add an appropriate amount of soy sauce and continue to stir-fry so that the lamb is evenly coated with soy sauce;

6.Add water, cover the lamb, then cover and simmer over low heat for about two hours to allow the lamb to be fully cooked and gradually absorb the flavor of the sauce;

7.To taste, add a pinch of salt, simmer for five minutes, garnish with red pepper flakes and chopped green onions.

In this way, a delicious serving of braised lamb is ready. It can be paired with rice, steamed buns, noodles, etc., and it tastes better with different ingredients.

Braised mutton is a traditional Chinese dish, and the following is a common recipe for braised mutton:

Ingredients: Lamb cubes (about 800 grams).

Ginger cubes (about 20 grams).

Green onion (1 stalk).

Cooking wine: to taste;

Cooking oil (in moderation).

Rock sugar to taste.

Light soy sauce (2 tablespoons).

Dark soy sauce (1 tablespoon).

Cooking wine (2 tablespoons).

Salt (to taste) and water (to taste).

Steps:1Soak the lamb pieces in cold water for 20-30 minutes to remove the blood. The lamb pieces are then cut into pieces of the appropriate size.

2.Cut the ginger into slices and cut the green onions into pieces for later use.

3.Add an appropriate amount of cooking oil to a hot pan and stir-fry the ginger slices until fragrant.

4.Put the lamb pieces in a pan and stir-fry over medium-low heat until the surface of the lamb is slightly browned.

5.Add an appropriate amount of cooking wine and stir-fry well to remove the smell.

6.Add enough water to cover the lamb pieces. Add salt to taste, bring to a boil and simmer for about 1 hour, or until the lamb is soft and mushy.

7.In a separate pan, add an appropriate amount of cooking oil and rock sugar and sauté over low heat until the rock sugar dissolves and turns caramelized.

8.Pour the caramel into the pot where the lamb is boiling and stir well.

9.Add light soy sauce, dark soy sauce and cooking wine and continue to cook for a few minutes until the sauce has fully penetrated the lamb.

10.Finally, add the green onions, stir well, and continue to cook for a few minutes.

11.Place the braised lamb on a plate, which can be sprinkled with chopped green onions for garnish.

Braised lamb is usually served with rice or pasta, and the flavor is mellow and tender. You can adjust the amount of seasoning to suit your personal taste and increase or decrease the cooking time as needed to achieve the desired texture. We wish you a successful cooking and a happy meal!

Here's a simple and delicious recipe for braised lamb:

Ingredients required: 500 grams of lamb (you can choose between leg of lamb or shoulder).

Ginger slices and garlic cloves to taste.

2 chives (shallots and shallots separately).

Cooking wine to taste.

Light soy sauce and dark soy sauce in moderation.

Rock sugar or brown sugar in moderation.

Appropriate amount of clear broth or stock.

Salt and pepper to taste.

Cooking oil in moderation.

Steps: Cut the lamb into chunks and soak it in water for a while to remove the blood and fishy smell. Then blanch it with hot water, wash it and set aside.

Add an appropriate amount of cooking oil to a hot pan, add ginger slices and garlic cloves, and stir-fry until fragrant.

Place the lamb pieces in a pan and fry until lightly browned.

Add an appropriate amount of cooking wine and cook for a while to remove the smell.

Pour in enough clear broth or stock, add an appropriate amount of light soy sauce, dark soy sauce and rock sugar or brown sugar to make a suitable taste. Add salt and pepper to taste.

Cover, reduce heat and simmer for 1-2 hours, until the lamb is soft and flavorful. During this period, the lamb should be turned from time to time to ensure that it is evenly heated.

During the simmering process, cut the shallots into segments and set aside.

When the lamb is soft, add the shallots and continue to simmer for a few minutes to allow its aroma to melt into the lamb.

Remove from heat, serve on a plate and sprinkle with chopped green onions for garnish.

This dish has a rich taste and aroma, the lamb is soft and delicious, and the meat is delicious. Served with rice or steamed buns, it will definitely whet your appetite.

Braised lamb is a delicious traditional dish, and here's how to cook it::

Ingredients: Lamb: 500 grams (optional lamb pieces or lamb ribs) Ginger slices: appropriate amount.

Green onion segments: to taste.

Cooking wine: to taste;

Soy sauce: to taste;

Rock sugar to taste.

Star anise to taste.

Dried chilies: to taste (optional).

Water: to taste. Method:

Wash the lamb and cut it into cubes or small pieces for later use. If using lamb ribs, they can be cut into segments.

Heat an appropriate amount of oil in a pan, add ginger slices and green onions and stir-fry until fragrant.

Add the lamb pieces to the pan and sauté until the surface changes color.

Add an appropriate amount of cooking wine and cook for a while to remove the smell.

Add enough water to submerge the lamb in the water. Add an appropriate amount of soy sauce and rock sugar, stir well and dissolve.

Add star anise and dried chili peppers to adjust the spiciness to your personal taste.

After bringing to a boil over high heat, reduce the heat to low and simmer for about 2 hours, until the lamb is crispy. During this period, it is necessary to stir regularly to prevent the bottom from sticking.

Depending on personal taste, salt or other seasonings can be added in moderation.

When the soup is thick, turn off the heat, serve the braised lamb and sprinkle with chopped green onions for garnish.

The above is how to cook braised lamb. You can adjust the ingredients and cooking time according to your personal taste to get the ideal taste and texture. Happy cooking and enjoying the delicious braised lamb!

Braised mutton is a very tasty traditional Chinese dish, and here are the steps to make it:

Ingredients: Lamb pieces (about 1 kg).

Sliced ginger (to taste).

Shallots (to taste).

Cooking wine: to taste;

Rock sugar to taste.

Light soy sauce (to taste).

Appropriate amount of dark soy sauce.

Salt (to taste) Star anise (to taste).

Cinnamon to taste.

Sichuan peppercorns (to taste).

Water (to taste) Steps: 1Put the lamb pieces in a pot, add enough water, add the ginger slices, green onion and cooking wine, bring to a boil over high heat, skim off the foam.

2.Remove the lamb pieces, rinse them with clean water and set aside.

3.Add an appropriate amount of oil to the pan, heat it up, add the rock sugar, and cook over medium-low heat until the rock sugar dissolves and turns brown.

4.Add the lamb cubes and sauté until evenly coloured surface.

5.Add light soy sauce, dark soy sauce, salt, star anise, cinnamon and Sichuan peppercorns and stir-fry well.

6.Add enough water, submerge the lamb cubes, cover the pot and simmer over medium-low heat for 1-2 hours until the lamb is soft and flavorful.

7.Finally, adjust the taste according to personal taste, add an appropriate amount of salt and sugar, and stir-fry evenly.

Notes:1The mutton pieces should be boiled in water first, which can remove the blood and fishy smell, and the braised mutton tastes better.

2.Rock sugar can make the braised lamb more red and bright in color and more delicious in taste.

3.The cooking time of braised lamb is longer, and you can use a pressure cooker or rice cooker to speed up the cooking time. When using a pressure cooker, you can turn to medium-low heat and simmer for 30-40 minutes after boiling; When using a rice cooker, you can put all the ingredients into the rice cooker, press the cook button, wait for the automatic heat preservation and cook for another 20-30 minutes until the lamb becomes soft and flavorful.

4.The taste of braised lamb can be adjusted according to personal taste, if you like a more delicious taste, you can add ginger slices and green onions in moderation; If you like a sweeter taste, you can add rock sugar and sugar in moderation; If you like a more mellow taste, you can add seasonings such as cooking wine and bean paste in moderation.