Carrot 300g, lamb 180g

Accessories

Water 1200ml, 3 tsp cooking wine, onion, ginger and garlic 1 tsp each, sugar and salt, 1/2 tsp sesame oil Carrot 300g, lamb 180g

Procedure

1Carrot and lamb rinsed and drained, and carrots and lamb cut into pieces and set aside.

2 blanch the lamb in boiling water, remove and drain.

3Heat a frying pan, add 5 tbsp salad oil, put the lamb into the high heat and stir fry until the color turns white.

Bring the carrots, water and other seasonings (except sesame oil) to a boil over high heat.

5 Reduce the heat to low and cook for about 1 hour, then remove from heat and add sesame oil.

Tips

1. This dish should not be added with vermicelli, otherwise it will destroy the original effect.

2. Do not add sour food when cooking, otherwise it will destroy its effectiveness. This dish can nourish and nourish the body, and regular consumption is especially effective in improving women's cold hands and feet.

1 lamb leg with water rinse clean, the lamb along the bone pick off, and then cut into 3cm square small pieces, lamb leg bone with a chopping knife into large pieces.

2Peel the carrots and cut them into chunks.

3 pot into the amount of water, high heat boiling lamb and lamb leg bone into the blanch for 3 minutes to facilitate the removal of blood foam, and then drain, rinse with water for use.

4 lamb and lamb shank bone into the soup pot again, add wine, star anise, ginger, scallion, dried chili and water (about 1800ml), high heat to boil, turn the heat to a small cover and slowly simmer for 60 minutes, during which time to skim off the froth.

Next, add the carrot hobnail pieces to the pot and continue to simmer over low heat for 20 minutes, followed by the vermicelli 10 minutes before removing from the heat.

5 Finally, when the soup is thick and the meat is rotten, season with salt and pepper.

Lamb shanks, carrots, white radish, green onion and ginger, salt and pepper.

How to edit

1, carrots peeled and washed, cut into chunks of rolling knife, large onion minced spare.

2, take half of the white radish, cut into hobnail pieces, use chopsticks to drill a few holes in the white radish pieces.

3, lamb leg chopped small pieces, put into boiling water blanching (boiling water with two slices of ginger), out of the wash and drain, put into the pot.

4, add the right amount of water in the pot, put ginger and drilled holes in the white radish, high heat and boil and then turn the fire to cook about 30 minutes, fish out the white radish pieces.

5, into the cut carrots and lamb with cooking until cooked, put the right amount of salt, pepper to taste, sprinkle into the chopped green onions can be.

Materials 1000 grams of lamb, 500 grams of carrots.

Photos of roasted lamb with carrots

Photos of roasted lamb with carrots

Steps: Cut the lamb into cubes, and cut the carrots into rotary knife pieces. Start a wok (without oil), sauté the carrots first for 10 minutes, until half-cooked, serve and set aside. Heat 3 tbsp vegetable oil in a frying pan over high heat. Add 5 slices ginger, then stir-fry the lamb for 5 minutes, add 3 tbsp yellow wine until fragrant, then add salt, soy sauce and cold water. Simmer for another 10 minutes, pour into a casserole, add carrots, orange peel, add water about 3 big bowls, boil over high heat, add 1 tbsp of yellow wine, then change to low heat and simmer for about 2 hours, until the lamb is crispy and fragrant, remove from heat. [1]

Use Accompanying food

Practice 2 Edit

Ingredients

Carrot Roasted Mutton Other Series

Carrot Roasted Mutton Other Series (13 pics)

Main Ingredients: Mutton (Lean) (1,000g)

Substantial Ingredients: Carrots (400g)

Seasonings: Spring Onion ( 25 grams) pepper (1 gram) cinnamon (2 grams) anise (3 grams) wine (100 grams) ginger (15 grams) soy sauce (20 grams) sugar (20 grams) peanut oil (100 grams)

Steps

1. Wash the lamb, scrape all the fine hairs, put it into water, add onion and ginger and slightly boiled, to remove the blood stains and fishy taste, fish out into the clean water to clean it, and then cut into 3.3 cm square. Wash the carrots and cut them into 3.3-centimeter diagonal pieces.

2. frying pan on high heat, put peanut oil hot, put mutton stir-fry, add soy sauce color, and then add wine, onion knots, ginger, peppercorns, cinnamon, star anise, sugar, broth, the first high-flame boil, and then switch to a small fire to five mature, and into the carrots burned until crispy.

3. Take out the cinnamon, star anise, green onions, ginger, pepper, and change to a strong fire thick soup, start the pot is complete.

Practice three editors

Materials

Lamb (appropriate amount) carrots (appropriate amount) green garlic (appropriate amount) chili (appropriate amount) red dates (appropriate amount) seasoning (appropriate amount) sweet flour sauce (appropriate amount) rock sugar (appropriate amount) cooking wine (appropriate amount) salt (appropriate amount) soy sauce (appropriate amount) chicken broth (appropriate amount) ginger (appropriate amount) star anise (appropriate amount) cinnamon (appropriate amount) green onion knots (appropriate amount) pepper (moderate)

Materials

This is the first time that I've seen a lot of the same thing. Moderate)

Steps

Carrot roasted lamb

Carrot roasted lamb (2 pics)

Main ingredients; blanched lamb 350 grams, cut into small pieces . 1 carrot. Wash and cut into pieces.

Seasoning; 1 green onion, 2 slices of ginger, 3 red dates, 2 chili peppers, 2 cloves of star anise, 1 small piece of cinnamon. Green garlic 2

Lamb put pressure cooker, add a large bowl of water, 3 tablespoons of wine, large fire boil, small fire boring 20 minutes, fish out to be used.

Heat the oil in the pot, put down the onion knots, ginger, star anise, cinnamon, jujube, chili pepper burst incense.

Put the mutton into the stir-fry, put down the carrot pieces, put in the mutton soup, put 2 spoons of sweet noodle sauce, 1 spoon of dark soy sauce, put in 1 spoon of rock sugar, high heat boil, low heat cook until the carrots are cooked, put some salt, pepper, chicken broth, green garlic, stirring well