Home-cooked lamb leg: braised lamb leg

Ingredients: 1 lamb leg, a small piece of ginger, about 2 peppers, 2 star anise and a small piece of cinnamon.

Accessories: appropriate amount of vegetable oil, half a spoonful of soy sauce, one spoonful of cooking wine, appropriate amount of salt, two garlic sprouts and one spoonful of hot sauce.

1. Wash the leg of lamb.

2, then use the osteotome to cut the block.

3. Soak in clear water for about one hour, and change the water several times during this period to soak the bleeding water.

4. Pour a lot of water into the pot, put in the soaked mutton pieces, pour a spoonful of cooking wine, and bring a few slices of ginger to a boil.

5. Skim the froth and cook for about three minutes. Remove the mutton pieces, wash them with warm water, and drain them for later use.

6. Clean the pan, pour in proper amount of oil, heat it, turn off the fire, fry the pepper with the remaining temperature, and take it out. Family members don't like the taste of pepper granules.

7. Turn on the low heat again, add ginger slices, star anise and cinnamon and fry until fragrant.

8. Pour in the mutton pieces and stir-fry until the water is dry and the oil overflows.

9. Add a small amount of soy sauce and stir-fry evenly.

1. Stir the dried peppers evenly.

11. Pour the boiled water that has not been boiled with mutton pieces, then cover the pot and simmer on low heat.

12. When there are two-thirds of the soup left in the pot, you can put a spoonful of hot sauce if you like a more spicy taste.

13. When one third of the soup is left in the pot, add a proper amount of salt.

14. Cook until the meat is soft and rotten, and then turn off the heat. Add the garlic sprouts, which is delicious.

Cooking skills:

1. Don't cover the pot when the leg of lamb is blanched, so that the smell will dissipate with the steam.

2. You must use boiled water to stew mutton.

3. Don't put the salt early, wait until the mutton is almost cooked.