The stewed lamb I used the hoof and angelica, the hoof taste crisp and sweet, and lamb is very match, the hoof is cold food, there is a good effect of heat diarrhea. Not only can it clear the heat, but also to supplement the nutrition, with the mutton with stew, sweet flavor, but also can neutralize the warmth of the angelica as well as the role of mutton.

The practice of stewing lamb with angelica and horseshoes

Step step

1

Prepare the ingredients, buy lamb, by the way, ask the businessman to help chopped block, back with water to clean can be ready to cook;

Step step

2

The ginger and horseshoes were washed, ginger peeling slices, easy to cut in half, and then cut in half. The hoof is cut in half, easy to seep out the juice;

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3

Lamb washed and drained, half a pot of water in the pot, when the water boils pour in the lamb, cook for 15 minutes or so, cook out the foam and blood, fish up and rinse with water, and then drained;

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4

Hot frying pan, pour in cooking oil, pour in lamb and ginger stir fry, stir fry until lamb skin a little charred yellow;

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5

add salsa and soy sauce, soy sauce, oyster sauce, salt, and continue to stir fry until the aroma overflowing;

step

6

drizzle in cooking wine, put Angelica sinensis High pressure for about 15 minutes, unpressurized can be scooped up and served.

The finished picture of lamb stewed with angelica and horseshoes

Cooking tips for lamb stewed with angelica and horseshoes

Tips

Tips:

1. Blanch lamb before cooking to remove impurities and blood, and also remove some of the stink.

2. Angelica has a strong flavor, you can not put too much, otherwise it will cover the flavor of lamb.