Materials: 1 sheep coccyx, 550g lamb chop, 8g Polygonatum sibiricum, 5g Lycium barbarum,
Accessories: 2 pieces of southern ginger and 2 tomatoes.
Seasoning: 1 rock sugar, 50ml cooking wine, a few drops of soy sauce and sesame oil, a little salt.
working methods
(1) Wash the sheep's tail bone and lamb chops, drain and chop.
(2) Put the bone pieces, meat pieces and southern ginger into an oil pan and stir fry, then pour in cooking wine and soy sauce and stir fry.
(3) Add a proper amount of water and sugar to the pot. After the water is boiled, skim off the floating foam on the surface and move it into the casserole.
(4) Then put Polygonatum sibiricum and Lycium barbarum into a casserole and simmer with slow fire until the meat is cooked and rotten.
(5) When eating, remove Polygonatum residue, add salt and drop sesame oil. Sliced tomatoes with food.