In the fall and winter time, the weather is getting colder and colder. Stew a pot of hot lamb stewed carrots at home, simple and a bowl of rice, the whole body's blood seems to boil, warm, warm, hot, especially comfortable.
Materials
Main ingredient: 400g of carrots, 500g of lamb;
Accessories: oil, salt, cooking wine, green onion, ginger, garlic, rock sugar, chicken essence, Chenpi, pepper, anise powder, Angelica dahurica, soy sauce, soy sauce
Carrot stewed lamb
1
Carrots.
2
Cut into pieces.
3
Lamb cut into pieces.
4
Scallion, ginger and garlic ready for use.
5
Icing sugar ready for use.
6
Blanch the mutton in boiling water with cooking wine and ginger, and fish it out.
7
On the frying pan, under the Pixian bean paste stir fry.
8
Put onion, ginger and garlic stir fry.
9
Stir fry the lamb.
10
Add cooking wine, chicken essence, orange peel, star anise powder, pepper powder, dahurica and stir-fry.
11
Stir fry the carrot.
12
Put in a little rock sugar and stir fry.
13
Put in soy sauce and salt and stir fry.
14
Pour into the electric pressure cooker and cook for 25 minutes.
15
Out of the pot.
16
Serve.
Tips
Lamb must be blanched in boiling water with cooking wine and ginger to remove the fishy flavor.