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The most authentic stewed leg of lamb
Mode 1:
food
Main ingredient: 2200g lamb chops, and auxiliary materials: onion, appropriate amount of root ginger, 5-7 pieces of pepper, 2 pieces of octagonal pinch.
procedure
1. soak the chopped lamb chops for one hour. In order to soak the blood, put water in the pot and boil it. Put the sheep into several boiling pots and remove the last seeds with a spoon while cooking, because these are all blood!
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The most authentic stewed leg of lamb
2. Take out the cooked lamb chops and wash the leftovers with warm water.
3. Add water to the pressure cooker, add onion, ginger, pepper and star anise, add lamb chops after boiling, add edible salt, cover the lid and simmer for 20 minutes!
4, turn off the fire until the pressure cooker deflates, add a small amount of monosodium glutamate to boil, and the delicious stewed leg of lamb is ready!
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The most authentic stewed leg of lamb
Mode 2:
Food menu
Ingredients: 2 lamb chops, 5kg cold water.
Mode/process
1, the lamb chops are soaked in cold water for two hours, and the water is changed every hour.
2. Wash the lamb chops with cold water, cut them into pieces and put them around for later use. Slice ginger, onion and garlic for later use.
3. Pour a certain amount of cold water into the pot, discharge the cut sheep into the pot, boil over low heat, skim off the foam, and pour in rice wine.
4. Then add pepper, onion, ginger, garlic, dried tangerine peel and hawthorn, cover, simmer for 1- 1.5 hours, then pick up dried tangerine peel and hawthorn, and sprinkle with proper amount of edible salt. (In the case of adding salt, if you don't know how much to put, you can play it back in several parts and taste the salinity in the middle. )
5, then turn to low heat and stew again 15-20 minutes, then turn off the fire and start the pot.