How to Make Lamb in Casserole

Stewed lamb

Instruments: lamb, carrots, scallions, onions, ginger, garlic, dried chili peppers, peppercorns, star anise, cinnamon, sesame leaves; PI County Bean Sauce, soya sauce, cooking wine, sugar, salt, appropriate amount

1, after the lamb cleaned, chopped into chunks of standby, carrots, carrots cut into chunks of rolling knife, onion shredded, scallions, sliced, ginger, garlic, crushed, the other spices standby.

2, lamb blanching, lamb cold water in the pot, the water boiled about 3 minutes after the draining standby.

3, the pot on the amount of oil, medium heat to six hot, will be 3 tablespoons of Pixian bean paste to join, medium-low heat fried red oil, and then the onion, ginger and garlic to join the bottom of the explosion.

4, blanched lamb into the high heat stir fry for 5 minutes, until the lamb skin tightened flavor. Add shredded onion, star anise, peppercorns, sesame leaves, dried chili peppers, and allspice, and stir-fry slowly over medium heat for 3 minutes to release the flavor.

5, add two large bowls of water in the pot, add carrots, add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, high heat to boil, medium heat and simmer for 40 minutes, salt before leaving the pot, you can get out of the pot on the plate.