Nutrition analysis view details
3 grams
9 grams
25g 162
kilocalorie
Don't worry, it's a low-calorie dish!
List of ingredients added to the purchase list
Sheep forelegs 800g, scallion 1 root, 4 slices of ginger, 4 cloves of garlic, cooking wine 1 spoon, bean paste 1 spoon, soy sauce 1 spoon, a handful of rock sugar, 2 slices of fragrant leaves, 2 pieces of star anise and 65438 cinnamon.
Cooking steps
Step 1/6
800g lamb's front leg meat is cut into large pieces, boiled in cold water for 5 minutes, and then the mutton is taken out for later use. * Note: Mr. Wan, who used to be a chef in the hotel restaurant, said that adding a few pieces of white radish in the blanching step can make the mutton smell delicious and discard it after blanching. The home version I made here didn't do this.
Step 2/6
Slice 1 scallion, stir-fry scallion, 4 slices of ginger and 4 cloves of garlic with hot oil, then add mutton and stir-fry until slightly golden yellow.
Step 3/6
Add 1 tbsp cooking wine and 1 tbsp bean paste and mix well. Add 1 tbsp of soy sauce, 1 tbsp of soy sauce and a handful of rock sugar and mix well. Turn off the heating.
Step 4/6
Transfer the mutton to a casserole, add cold water to the mutton, add 2 fragrant leaves, 2 star anise, 1 cinnamon, 1 tsaoko, 1 small pepper and 5 dried peppers, bring to a boil with high fire, cover, and simmer with low fire 1 hour (if the water is about to boil, you can add water appropriately.
Step 5/6
After turning off the fire, open the lid and sprinkle a handful of chopped garlic sprouts.
Last gear
The braised mutton pot is ready!