Nowadays, the logistics industry is well-developed. No matter where you are, you can buy high-quality ingredients from Tiannanhaibei. Therefore, as a southerner, you can also eat authentic Inner Mongolian lamb. These high-quality ingredients will change people's stereotypes about food, and feel that, wow, the original mutton is really sweet and tasteless. I learned how to handle and make lamb from my colleagues in Gansu. The lamb made by this method is not unscrupulous. Whether it is hand-caught lamb or braised lamb, it is only delicious. I have already shared the practice of grabbing mutton. Now I share the practice of braised lamb. I hope that the princes will enjoy the beauty of the mutton and will not be afraid of the sheep, as I did before. The cover is a lamb chops, but I used a leg of lamb when I took the process map. But in fact, the practice is the same, the lamb chops and the leg of the lamb are no problem, they are very delicious.
Thaw the mutton five or six hours in advance (if fresh lamb is immersed), soak the mutton in cold water and change the water for an hour or two until there is no blood. Carrots are cut into pieces, ginger slices, and garlic pieces are cut into pieces.
Put two pieces of ginger in the pot, add the mutton, open the fire, and fly the mutton (to remove the foam). The mutton with good water is rinsed with cold water and placed next to it.
Heat the pan, add a small amount of peanut oil, add the ginger and garlic to the incense after the oil is hot.
Stir in mutton and stir fry until the edges are browned.
Pour in soy sauce, soy sauce and wine, stir fry evenly.
Put in the star anise, cinnamon, bay leaf, dried tangerine peel, cumin and rock sugar, stir fry until even.
Add carrots, stir fry until evenly, pour in the right amount of wine. If the dish does not contain water, put it on the wine and cook it until the wine is dry.
Stir fry until evenly mutton with meat and juice into the casserole, boil over low heat, simmer for 40 minutes, add garlic to stir fry, and simmer the juice.
You can eat it, incense.
1. The wine I use is Jiujiang double steaming. If there is no, there should be no problem with ordinary wine or cooking wine, but Jiujiang double steaming is even more fragrant. 2, the process of soaking mutton and flying water is to remove the smell of mutton, can not be omitted. 3, although it is best to use cumin granules, a lot more than cumin powder.