Heavy snow is a good opportunity for tonic, which is called "winter tonic, spring killing tiger". Tonifying in winter can improve human immune function, promote metabolism and improve the phenomenon of chills. Mutton warms and tonifies qi and blood, which is most suitable for this season. What I made before was "braised leg of lamb", stewed with bones. I bought a boneless leg of lamb directly this time. The meat is tender, full and not greasy, and the pressure cooker stews for a short time. What is indispensable is the sauce flavor provided by spicy bean paste!
Ingredients for braised leg of lamb
Lamb leg 1 500g oil1tablespoon.
Onion 1 ginger 4 slices
2 cloves of garlic and 2 tablespoons of onion with spicy bean paste.
June fresh super juice soy sauce 2 tablespoons June fresh braised soy sauce 2 tablespoons.
Monascus powder 1 teaspoon spiced seasoning package 1.
Salt 20g, sugar 15g.
Braised leg of lamb.
Step 1
Prepare the required materials;
Second step
Cut the leg of lamb into pieces the size of an egg;
Third step
Add water to leg of lamb, boil, and boil bleeding foam;
Fourth step
Take out the leg of lamb for later use;
Step five
Add 1 tbsp oil to wok, add onion, ginger slices and garlic cloves and stir-fry until fragrant;
Step 6
Add 2 tablespoons onion with spicy bean paste;
Step 7
Stir-fry red oil;
Step 8
Pour in the cooked leg of lamb, add water together with the meat, and then add 2 spoonfuls of June fresh super-grade original juice soy sauce;
Step 9
Add 2 tablespoons of June fresh braised soy sauce;
Step 10
Add 1 teaspoon of monascus powder, then add 20g of salt and 15g of sugar, stir well and turn off the heat;
Step 1 1
Pour the mutton in the wok into the pressure cooker and put in the spiced seasoning package;
Step 12
Cover the pot and turn to low heat for 25 minutes;
Step 13
After deflation, the lid of the pot was opened, and a mutton smell came to my face. The braised leg of lamb was red, soft and delicious.
Cooking skills of braised leg of lamb
Half sugar has something to say ~ 1. The leg of lamb is chosen because the stewed lamb chops are too fat, the leg of lamb is moderately fat and thin, and there are also tendons; 2. Generally, when you buy beef and mutton, you will be given a spiced seasoning package. If not, you can use star anise, cinnamon, pepper, fragrant leaves and so on. Instead, or you can put spiced powder; 3. Put red yeast powder in order to increase the color of red, and nothing can be less; 4. Different from the previous braised leg of lamb with bone, this time it was cooked in a pressure cooker, with short curing time and soft rot, but it was not as good as the direct stewed juice. If it is stewed directly, it will take about 1 hour for 40 minutes;