Lamb casserole practices are as follows:

A, warm lamb casserole

Materials: lamb hind leg meat, white radish, dried chili, large onion segment, grass berries, dried leaves, hawthorn 3 pieces, Chenpi, star anise, bean paste, ginger.

1, the first frying pan to the onion and ginger after bursting incense, under the mutton block stir fry, add wine, bean paste, soy sauce stir fry and then move the mutton to the casserole with water no more than mutton, put all the ingredients in the boil, large fire after skimming froth, turn to small fire smothered for two hours, an hour after the addition of radish, the last half an hour with salt and sugar seasoning.

2, in the pot of water, in the water into the dashi, add the lamb stew, and then fish out in the burner with bean paste, green onions, old soy sauce fried add a little salt and then stew.

Second, Job's tears Ling Shu lamb casserole

Materials: lamb (fat and thin) 500 grams, 100 grams of lamb bones, Job's tears 50 grams, Poria 25 grams, Cangzhu 10 grams, 500 grams of carrots, 5 grams of green onions, 5 grams of ginger, 5 grams of peppercorns, 1 gram of white pepper, 2 grams of salt, 5 grams of cooking wine.

1, cut the lamb, white radish into cubes.

2, chopped green onion, garlic cut into slices, lamb, lamb bones in water blanch to remove the bloody flavor, fish out in the water to wash, and then put into the casserole.

3, add ginger, Cangzhu, peppercorns, Poria slice, Job's tears, white radish, boil with high heat.

4, add salt, white pepper, cooking wine, change to low heat and simmer for about 60 minutes.

5, add chicken essence, and finally sprinkle with chopped green onion, it can be served.