Chestnut and carrot stewed lamb practice and steps

1

Wash and cut the lamb into small pieces, wash and cut the white carrot into small pieces and spare. Wash and cut carrots into small pieces. Boil water in a pot, add washed chestnuts and turn off the heat. Add salt cover and simmer for 5 minutes, cut a small opening with scissors and then cut the outer skin along.

2

Take the chestnut meat and put it aside to cool, add water to the pot and put in the lamb. After boiling over high heat, remove the lamb and rinse off the blood foam and let it cool, add a little oil to another pot. Explode the lamb, cut the onion, ginger, garlic.

3

Put onion, ginger, garlic and star anise, cinnamon in the pot, pour in soy sauce and cooking wine. Stir fry for a while, add water, then pour into the pressure cooker to add chestnuts and cook for 20 minutes. Once cooked, add a little oil in a separate pan and sauté the white radish and carrot. Then pour in the soup of cooking lamb, put the cooked lamb together in the soup pot and stew for 20 minutes to collect juice.