Today is a collection of lamb, which is very well -known and is a famous Han -style snack in Jiangsu.Its long history and delicious taste and rich aroma are even more memorable!Lets take a closer look at this dish!
Practice of library lamb
The ingredients are prepared lamb, hawthorn, chicken essence, green onion ginger, garlic, salt, star anise, pepper, dried pepper, cinnamon, cooking wine, vinegar, soy sauce, cumin, coriander.
Method step 1. Wash and cut the mutton into pieces, and simmer in water.
2. Heat the wok, add about 30ml of oil, stir -fry until 80 % heat, then put onion ginger and garlic, pour the mutton after the fragrance, and stir fry for a minute.
3. Then add cooking wine and stir -fry, add soy sauce, stir -fry evenly, pour the appropriate amount of hot boiling water, add cumin, etc. After cooking, transfer it to the stew pot.
4. Use a low heat first, stew for an hour and a half, pay attention to it several times, and observe whether the water is enough.
5. Finally, turn on the fire. When the soup is slightly leftover, put some salt, chicken essence and other condiments and season, sprinkle with coriander, and get out of the pan.
Tibetan lamb variety
The ingredients are prepared lamb, salt, lamb belly, sheep liver, shallots, garlic, vinegar, spicy sauce, ginger.
Method step 1. First wash the mutton, lamb belly, and lamb liver, cut into pieces or small slices, wash the garlic and soften, and wash the ginger into large pieces.
2. Put the lamb in the pot, first use the fire to boil the soup, remove the oil foam on the surface layer, and simmer with the fire.
3. Put the lamb at the bottom.After the fire, remove the sheep liver and soak in fresh saline.
4. Cook for another half an hour, cook the lamb not rotten nor hard, and add salt, garlic, ginger and other condiments to season.

Related tags： Catering