Production steps:
1. Make red kojic water. Put 1L water into a small pot, bring to a boil, pour the red rice into the pot, turn the heat down, and cover with 15 minutes. Use stainless steel pot instead of enamel. White enamel may get dirty.
2. In the gap between boiling water, a piece of spice science will give you a sprout. There are many spice shops in tb, and there are also spice shops in vegetable markets and supermarkets. It's so convenient, there's no reason why we shouldn't buy them all. Collect all the spices to summon a good taste ~ take a bite and you will know the value of buying so many spices.
3. Cut the onion into sections, slice the ginger, weigh all the seasonings and put them in a small bowl for later use.
4. Wash the leg of lamb and cut it into large pieces, about 5 cm square. Set aside. The mutton bought in Ximeng this time is delicious.
5. Start another pot, add enough water, bring to a boil, add the mutton pieces and blanch. When the meat changes color and the water boils again, it can be picked up and washed with cold water for later use.
6. Hot pot, put some oil, fire and fragrant seasoning in the bowl.
7. Add mutton pieces and stir fry.
8. Pour red rice water, soy sauce, soy sauce, cooking wine, high alcohol (above 50 degrees, optional origin) rock sugar, and enough cold water. Open the lid and the fire will boil.
9. After boiling, turn to low heat and cover with stew 1 hour 10 minute. You don't need to throw an iron pan, you need to fine-tune your firepower and time. Lycium barbarum and red dates play a decorative role, and finally put them in hot soup, which will rot into nothingness if stewed for a long time.
10. When the meat is cooked, you can cut some carrot pieces and stew the white radish pieces. If you don't like it, you can eat meat directly. The salt must be cooked before you put it! Don't put it in the stew process, it will destroy the texture of mutton. Soak in the pot for a while and the taste will be good.