Sheep foreleg 750g
One piece of gui fish
Onion 1 piece
Ginger 2 pieces
Anise 2 pieces
Cinnamon 1 piece
Scented leaves 3 pieces
Angelica sinensis 1 piece
Astrstrichum membranaceum 5 pieces
Salt moderate amount
Chicken essence 1 piece
Salt moderate amount
Salt moderate amount
Salt moderate amount
Chinese spice White pepper 1 handful
White radish half
Salt moderate
Chicken essence a little bit
Material wine 3 spoons
Cooking oil moderate
White pepper moderate
Green garlic leaves (or parsley) moderate
- Steps -
1. >
1. Chop the lamb shank meat into cubes and soak it in water for two hours, changing the water a few times in between.
2. Add cold water to a pot, add the lamb and bring to a boil, then pour off the blood.
3. Start another pot of cold water, then add the lamb, this time add a spoonful of cooking wine, ginger and scallions, boil over high heat, pour off the water and wash the lamb again.
4. Start a small amount of oil in a hot pan, turn the heat down, add the scallion, star anise, cinnamon, allspice, ginger, stirring out the flavor.
5. Pour in the drained lamb and stir-fry over high heat until the surface of the lamb is lightly browned, then drizzle in a spoonful of cooking wine and simmer for a minute.
6. Fill the lamb with enough water, add angelica, astragalus and peppercorns, and cook in an AH pot (you can use a crock pot) for 90 minutes.
7. Wash the guinea fishes, make two cuts on each side, add a little cooking wine and white pepper and marinate for 15 minutes. Fry in a frying pan until both sides are browned.
8. Put the fried fish into a maiyan stone pot and pour in the boiled lamb broth.
9. Bring to a boil over high heat, then turn down the heat and cook for about 20 minutes.
10. Add the white radish cut into hobnail pieces, turn the heat to high and bring to a boil, then turn the heat to low and boil for about 10 minutes.
11. Add salt to the soup, cook for another ten minutes, before starting the pot can be adjusted to a little chicken essence (can not be added) and white pepper, and then sprinkled with green garlic leaves or cilantro can be eaten.