Materials

Lamb leg meat, carrots, ginger, cinnamon, star anise, fructus grass, pericarp

Practice

1. dry pan waterfall ginger, under the leg of lamb dry frying until browned and standby

2. all the ingredients except carrots in a pressure cooker, add soy sauce, soy sauce, cooking wine, salt

3. gas to a low flame after 30 minutes, under the carrots, transferred to a casserole until carrots are cooked 30 minutes, under the carrots, transferred to the casserole until the carrots are cooked

Stewed Lamb Shank

Ingredients

Lamb, green onion, ginger, garlic, chili pepper, cinnamon, grass nuts, star anise, red dates, cooking wine, soy sauce, dark soy sauce

Practice

1. Cut the lamb leg after cutting the bones into large pieces, rinsed

2. Boil a large pot of hot water, put the ginger slices, Onion, cooking wine and a small amount of vinegar, and then into the lamb, cook until a large number of blood foam when rinsed thoroughly with cool water while hot, pots spare

3. A moment to let the lamb color, smell very fragrant, add the right amount of hot water, boil again, put the dates and scallion leaves, move into the casserole, small fire to maintain a slight boil, stew about two and a half hours

French Leg of Lamb

1 defrosted French Leg of Lamb

2 green peppercorns, scallion knots, slices of old ginger, garlic

3 50% oil temperature in the pan sauteing fragrance

4 After stirring incense, add water

5 Add lamb shank

6 Add sugar color, cooking wine, salt home cooking practices

7 After the water boils, remove the floating foam and simmer for two hours on a small fire with a lid (lamb shank cooked soft on the line)

8 Lamb shanks fished out of the plate and standby at the same time, filtering out the pot of all kinds of dregs (with a fine wire leakage)

9 thickening (with a high grade) (using high grade cornstarch to thicken the glass)

10 The gravy should be moderate

11 To the French leg of lamb hanging juice

12 Is not crystal clear? Oh, it's not ready yet, it's still the last step!

13 Sprinkle with dehydrated parsley and you're done!

Roasted leg of lamb

Materials: leg of lamb

Practice

Sheep front leg, wash and dry.

Put ziran powder, chili powder, salt, honey, thyme, rosemary, cooking wine, pepper powder, minced green onion, garlic sauce, into a bowl, add a little soy sauce, blend, mix, and then rub on the leg of lamb.

Pierce the leg of lamb with a knife to facilitate the seasoning into the flavor, castration at least two hours

Then put the leg of lamb into a pan frying, frying both sides, until the color of golden brown.

Then put the chopped onion, fennel and other vegetables in the roasting pan (according to personal preference), then add the leg of lamb, cover the pan and roast at 190 degrees

Roasted to one hour, remove the lid, continue to give the leg of lamb seasoning, then remove the lid and bake at 250 degrees for about 10-15 minutes at high temperature, until the skin of the leg of lamb caramelized.

Take it out, spray it with a little wine and serve immediately.