Braised lamb red sauce to burn the most delicious, do not need other side dishes, you can retain the original flavor of the lamb, the specific method is as follows:

Materials: leg of mutton, lamb chops two kilograms, a small piece of ginger, a little bit of vegetable oil, salt, moderate amount, moderate amount of cooking wine, taste of fresh soy sauce, moderate amount, a little bit of soy sauce, sugar to ten grains, a handful of garlic cloves.

Steps:

1, cut the lamb with old ginger and cooking wine blanching, there are a lot of foam out, turn off the fire, lamb rinse clean.

2, lamb on the fine fluffy hairs can be in the fire on the prairie just a little.

3, the pot pour appropriate amount of vegetable oil, the old ginger slices under the pot burst incense.

4, mutton into the pot, slowly stir fry.

5, there is fat on the side of a little frying.

6, pour slightly more wine.

7, pour appropriate amount of flavorful fresh soy sauce.

8, and then pour a little soy sauce.

9, tossing color evenly, add a bowl of boiling water.

10, add ten or so rock candy. Sheng into the pressure cooker, steam, medium heat for 15 minutes.

11, pressure cooker after deflated state.

12, add the right amount of salt.

13, a different pot on medium heat to collect the juice.

14, and then poured into the warm pot slightly heated, you can always eat for a long time.