Lamb Stew with Carrots

Ingredients ?

Lamb

How to make carrot stewed lamb ?

Slice the lamb into three-centimeter cubes, soak in cool water for 20 minutes, pour out the bleeding water, rinse and control the water ?

Put a little oil in the frying pan, peppercorns, dry red pepper sautéed flavor, put lamb pieces of fried meat until the meat color white, pour a little cooking wine, add more boiling water (add enough at once, do not add water in the middle of the), and then into the ginger, green onion, fennel, medium-low heat stew for 1 hour after the salt (during the period of time skimmed off the froth)

Cut carrots, cut into cubes of the knife, and put in the mutton broth and then continue to simmer for about half an hour

Shut off the heat, and sprinkle a little pepper on it, then put in the water. >Shut off the fire sprinkle a little pepper, chopped green onions, chopped parsley, it's ok, tender meat, soup, fresh taste

Tips

1. Stewed lamb choose right Yu small sheep meat taste the best, bright red color, tender meat, no nastiness

2. Where the stewed meat, in order to soup color white, the meat first fried or pan-fried a little bit and then stewed, there will be a milky white broth

3. p>3. to add water to the lamb block, never use cold water, so that the meat stewed out of hard

4. stewed meat, do not put salt too early, otherwise the meat firewood

5. good mutton do not have to put too much seasoning, otherwise cover the flavor of the mutton itself, the right Yu's "salt fried mutton," only with onions and salt, fried out of the mutton is also fragrant. The lamb is also full of aroma, mouth-watering