Mutton is rich in nutrition and is a good tonic to drive away the cold in winter. The cooking methods of different parts of mutton are different, and the purpose is to give full play to the advantages of ingredients themselves!

The leg of lamb is tender, thin and fat-free, suitable for stewing soup, barbecue and braising in soy sauce. Usually families choose the way they like or are good at according to their own preferences!

Today, I choose the method of braising in soy sauce and auxiliary Chinese cabbage to make a warm pot in winter. The taste is endless!

Calorie recipe for ingredients: 334 (calories)

condiments

The leg of lamb is about 500 grams.

Methods/steps

Cut the leg of lamb into pieces, put it in a pot, blanch it with ginger and cut into sections.

Add pepper and burn it to remove the fishy smell.

Prepare seasoning, fennel, dried pepper, ginger, garlic and pepper.

Put corn oil in another pot, heat and add seasoning.

Stir-fry all the spices in the pan.

Add the blanched leg of lamb, add hot water and cook over high fire.

Wash and break the Chinese cabbage.

Put the cabbage in the bottom of the casserole

Put the leg of lamb in the pot and spread it on the cabbage.

Cover the pot and stew until cooked. Add salt when eating.

end

Matters needing attention

Mutton basically stinks, so it's best to blanch it before eating.

Put some ginger slices and peppers when blanching, and the smell will be faster.