In winter, a seasonal fresh food called Cígū is listed in large quantities. It is also known as the Sage, and is grown in the provinces of the Yangtze River Basin and in a few areas in the north. After cooking, the taste is crisp and sloppy. It is very good for roasting meat and boiled soup. The aunt's stewed lamb is a classic match. The soft musk is thick, and it can be eaten by the soup. Big bowl of rice.
First peel the clams, keep the sharp corners, and immerse in cold water for use;
Then cut the mushroom, shiitake mushroom and small celery into the pot;
Pour the soy sauce, it is best to use 2-3 kinds of different soy sauce, boil over high heat, sprinkle black pepper, and then burn for a while until the vegetables are soft and rotten, you can turn off the fire;
Filter out the soup to make a soy sauce soup;
Then process the lamb. Put the cold water of the leg into the pot, boil the foam after boiling, remove and wash, drain;
Hot pot oil, fragrant ginger slices, lower lamb;
Add wine, boiled soy sauce soup, stir fry a few times; add water, then add yellow rock sugar, star anise, cinnamon.
Wait until the water is boiling and put the cockroach into the pot. Cover the lid, turn to a small fire, and simmer for 1 hour;
Finally, adjust the fire to receive a juice, and the soft and soft 菰 菰 stewed lamb is ready;