The day is cold, my family is generally casserole when the road, whether it is a soup or porridge favorite casserole, casserole small fire slowly let the nutrients fully released, not only casserole to do the taste is better, and casserole insulation performance is better suited to the cold days. Today with dry burning urgent cold are not broken kunbo food-grade casserole stew lamb, lamb soaked in blood wash cold water pot blanching skimming, fishing into the boiling water with a spice box (pepper pepper ginger) casserole, turn the minimum fire

Materials

lamb 650 grams

water moderate

Salt moderate

Chili moderate

Pepper moderate

Spicy moderately

Ginger moderate amount

Scallion moderate amount

Coriander moderate amount

White pepper moderate amount

Vinegar moderate amount

Method Steps

1, buy back the mutton first put in water to soak away the blood, wash.

2, mutton cut into the right size of meat. Prepared ginger, chili, peppercorns in a box of ingredients into the casserole with water on fire.

3, another pot of cold water, put the lamb on high heat to boil.

4, skim the blood foam.

5: Fish the lamb into the casserole where the water has boiled.

6, cover and turn the minimum fire simmering thirty minutes off the fire, do not open the lid, make full use of the casserole pot body stored heat and then simmering lamb will be cooked through. (Specific time according to the size of lamb different flexible choice. If the lamb is large, you can use chopsticks to stab the lamb, if it can be easily stabbed through is cooked. If it is small, you can just taste it .)

7, cilantro, small onion washed and chopped.

8, open the lid of the pot put salt to taste.

9, into a bowl sprinkled with chopped green onions, parsley, white pepper, vinegar, a few drops of sesame oil can be. With hairy bread, steamed bread, etc., simple but not lose flavor. (Put a little crushed garlic more flavor)

Tips

1. lamb blanched in cold water. 2. Stew lamb without salt, open the pot and then put salt to taste. 3. Stew lamb specific time according to the size of lamb different flexible choice. If the mutton block is large, you can use chopsticks to stab the mutton, if it can be easily stabbed through is cooked. Smaller can be tasted directly .