Braised Lamb

The most suitable meat food in winter is lamb. Lamb is a warm food. Eating lamb in winter can help improve the body’s immunity and protect against cold and disease.Lamb has less fat and cholesterol content than pork and beef. Lamb is tender and easy to digest and absorb, and lamb is very warm tonic and very delicious.When eating lamb, it should be matched with cold and sweet vegetables, which can cool down, detoxify, and remove fire. I add sugar cane to lamb. Sugar cane can remove the mutton smell and increase the umami taste. Moreover, sugar cane has the effects of producing body fluid, quenching thirst, eliminating stomach heat, nourishing stomach yin, and increasing gastric juice. Adding sugar cane to lamb can remove the heat of lamb. Achieve a complementary role.In addition to sugar cane, horseshoe is added to neutralize the dryness of lamb.

How to make braised lamb

Step1

Prepare lamb

Step2

Blanch the lamb in hot water

Step3

Sugarcane peeled, cut into sections, ginger sliced, horseshoe peeled and cut in half

Step4

Because it has lamb hooves, put lamb into a pressure cooker and cook

Step5

Fish up the lamb

Step6

Heat oil in the wok, put ginger slices

Step7

Add lamb

Step8

Pour the wine and stir fry

Step9

Add salt and stir fry

Step10

Pour water, add sugar cane, horseshoe, grass fruit and fermented bean curd and stir fry

Step11

Cover the pot and simmer for 30 minutes