Introduction.
Red stewed mutton, seven layers of skinned mutton, Q and soft at the same time, especially suitable for the elderly and children at home!
Ingredients
Lamb chops with skin: 3 catty, green onion: a little, ginger: a little, bean paste: a spoon, dahurica: 4 slices, cinnamon: 1 piece, angelica: 1, white corns: 1 small handful, grasshopper: 1, peppercorns: a small amount of soy sauce: a spoon, wine: a spoon, pepper: a small amount of coriander: a small piece.
Steps
Step 1: Cut green onion into pieces, slice ginger, and mince bean paste.
Step 2: Prepare spices, wash
Step 3: Blanch the mutton and fish out
Step 4: Use a musket to blanch the surface of the lamb skin, process and then wash it
Step 5: Heat the oil in a wok and add the lamb. Stir-fry the lamb over high heat to dry out the moisture and flavor.
Step 6: Add ginger, scallions, peppercorns, and spices, and stir-fry with the lamb to bring out the flavor.
Step 7: Add a spoonful of bean paste, stir-fry to bring out the red oil, and stir-fry with the lamb.
Step 8: Add soy sauce, cooking wine and stir-fry.
Step 9: When the flavor comes out, add water.
Step 10: Bring to a boil and add sugar color
Step 11: Once colored, cover the pot and bring to a simmer. Simmer on low for an hour
Step 12: Remove from pot and add cilantro. Finish
Tips
1,Remove the seeds and leave only the skin on the strawberries.
2,Best to use canola oil or sunflower oil for lamb with skin, it will be more flavorful.