Stewed mutton bone soup

Ingredients: Lamb hind leg meat, ginger, carrots, chicken essence, chopped chives, coriander, balsamic vinegar, light soy sauce, umami juice, sesame oil.

Process:

1. Cut the bone-in lamb hind legs (mutton chops are better) into pieces and put them into the pot, then add three to five slices of ginger and start stewing with cold water

2. After the water boils, skim off the foam. When the meat is stewed, add salt and add chopped onions and carrot cubes to stew

3. After the carrots are stewed, add chicken essence and sprinkle with incense. Add minced green onion and coriander to the pot

4. Mix the sauce: use balsamic vinegar, light soy sauce, Maggi umami juice, spicy oil, and sesame oil to make the sauce you like

Braised lamb bones

600g lamb bones

500g carrots

15g green onions

10g ginger

10g rock sugar

10ml soy sauce

10ml Maggi Fresh

3 star anise

3g five-spice powder

Appropriate amount of salt

30ml peanut oil

Appropriate amount of water

1. Wash the sheep bones and chop them into pieces.

2. Heat oil in a pan and add rock sugar.

3. Fry over low heat until the sugar turns brown.

4. Add mutton bones and stir-fry until browned.

5. Add soy sauce and Maggi and stir-fry until fragrant.

6. Add onions and ginger and stir-fry until fragrant.

7. Add water and remaining seasonings and stir well.

8. Bring to a boil.

9. Cover and simmer over low heat for 40 minutes.

10. Wash the carrots and cut into pieces.

11. Add carrots and stir-fry evenly.

12. Cover and simmer for another 20 minutes. Turn off the heat and serve on a plate. Sprinkle a little coriander on it.