When it comes to beef, it is really a good food for living, and beef is also nourishing and nourishing, has the effect of strengthening the yang and tonifying the kidneys, tonifying the yin and blood, and the role of qi, and it is used to make soup, there is nothing more suitable than sheep with the words, and therefore, many people choose to use the mutton chop to the clear chaos. In our country's region is very wide, each different region has its own diet with characteristics, so for the sheep with the method will have a certain difference, the following to introduce the stewed lamb's leg practice, look forward to everyone can love it.

space

The most authentic stewed mutton leg practice

Method 1:

Food

Main material mutton chops 2200g Auxiliary materials onion appropriate root ginger 5 to 7 pieces of sesame pepper a small pinch of grains of aniseed fennel 2

Procedure

1, will be cut off the mutton chops infiltration of the upper and lower one hour, in order to soak away the fresh blood, the water in the pot to boil, the water is not enough, and then the water will be used for the water, the water is not enough, the water is not enough. The pot of water to boil, put the lamb chops into the boil a good open, while cooking with a spoon to withdraw the end, because these are all blood end!

space

The most authentic braised lamb shanks practice

2, cook through the lamb chops out, the residual on the top of the end of the wash with warm boiled water reserved!

3, pressure cooker with water, add onion, ginger, pepper, aniseed fennel, boil into the mutton chops, put in salt, cover the fire boil to low fire pressure 20 minutes up and down!

4, turn off the fire and simmer until the pressure cooker deflated, boiling add a small amount of monosodium glutamate, delicious stewed lamb shanks on the get well!

space

The most authentic stewed leg of lamb

Method 2:

Food recipes

Main ingredients: lamb chops 2, 5kg of cold water

Methods / processes

1, the lamb chops soak in cold water for two hours, the middle of the distance between the hour to change the water.

2, use cold water to clean the lamb chops, cut into pieces to put around the reserve. Ginger cut a piece, small onion cut into segments, garlic cut through and set aside.

3, in the pot pour in a certain amount of cold water, cut the finished lamb chops into the pot, low heat boiling after removing the white foam, pour into the rice wine.

4, then put in the mace, green onions, ginger, garlic, dried orange peel and hawthorn berries to cover the lid, low-fire slow simmering 1-1.5 hours after the orange peel and hawthorn berries fished out, and then sprinkled into the appropriate edible salt. (Add salt in case if you are not sure how much to put is able to put a few times, right in the middle of the case taste the salinity)

5, then turn to low heat and stew again for 15-20 minutes after the fire can be taken up the pot.