Materials

Sheep shoulder meat (because there is a crisp bone, personal preference) carrots, potatoes, celery, mushrooms, ginger, scallions, sugar, soy sauce, salt

Practice

1, shoulder pick bone clean, cut into pieces, plus ginger into the pot of boiling water; to remove the blood froth to the dank, drained and spare.

2, will be carrots, potatoes peeled, cut rollerblade block; celery cut section; hot water hair dry mushrooms, cut in half.

3, put oil in the pot, to seventy-eight percent, put sugar, with a spatula constantly stirring until the sugar bubbling when the meat stir fry.

4, until the meat evenly colored, put some beard soy sauce, while putting onion, ginger.

5, cover the pot with a lid and simmer for 5 minutes, then add warm water and simmer over high heat, then change to medium heat.

6, when the meat is ripe, pour the vegetables into the pot and put salt.

7, the meat and turnip potatoes stewed rotten cooked, out of the pot.

Braised Lamb Practice 2

Ingredients

300 grams of sliced lamb,

Accessories: kale, minced ginger, minced garlic, minced red pepper, chopped green onion

Seasonings: (1) soy sauce, sriracha, sesame oil, sugar, salt

(2) salt, salad oil

(3) tahoe, water each moderate amount of powder

(1)Add the lamb slices to the seasoning (1) and marinate for 10 minutes.

(2) Wash and mince ginger, green onion, garlic and red chili pepper and set aside. Wash and cut kale into 5-centimeter long sections.

(3) Prepare another pot of boiling water and add seasoning (2).

(4) Boil the kale until it is cooked through, then drain it and place it on a plate.

(5) In a hot frying pan, add ingredients B, C, D, and E and sauté.

(6) Add marinated lamb slices and sauté until cooked to 8 minutes.

(7)Seasoning (3) with tahini and water, pour into the pan to thicken and braise until cooked

(8)Serve the slices of lamb on top of the kale to finish.