Qidong style roast mutton

Overview

Mutton has a warming and tonic effect and is best eaten in winter.

Tags

• hot dishes
• chinese banquet
• pregnant women
• maternity
• dinner with friends
• winter recipes
• lunch
• brown sugar
• burnt dates
• chinese cabbage
• dried chili pepper
• ginger
• green garlic
• leg of lamb
• rice wine
• very fresh soy sauce
• white radish
• pepper
• salt

Ingredients

Steps

1. 1 Prepare lamb shank.

   

2. 2 Remove the bones and cut the meat into pieces.

   

3. 3 Add ginger slices, radish cubes and 40 grams of rice wine into the pot.

   

4. 4 Add lamb leg meat and bones and blanch. Beat up the blood foam.

   

5. 5 Remove the lamb leg meat and put it into the pressure cooker, add ginger slices and chili pepper.

   

6. 6 Add remaining rice wine.

   

7. 7 Add brown sugar.

   

8. 8 Add burnt dates.

   

9. 9 Add the very fresh soy sauce.

   

10. 10 Add two small bowls of water.

    

11. 11 Cover the pressure cooker, cook for 15 minutes, and simmer for 10 minutes.

    

12. 12 Cut green garlic into sections.

    

13. 13 Slice the Chinese cabbage.

    

14. 14 Put the stewed lamb leg into the wok and reduce the juice over high heat.

    

15. 15 Add Chinese cabbage and cook for 3 minutes. Finally add the green garlic and pepper and mix well.