Braised lamb leg with sauce

Overview

Eating mutton in winter can achieve the dual effects of nourishing and preventing cold. Mutton is known as nourishing meat in winter. Mutton is warm in nature, nourishing qi and yin, warming the body, appetizing and strengthening. It is called a warming tonic that nourishes yang and replenishes blood and qi in the "Compendium of Materia Medica". Mutton is rich in fat, vitamins, calcium, phosphorus, iron, etc. In particular, the calcium and iron content significantly exceed that of beef and pork, and it has low cholesterol content. It is an excellent food to nourish the body.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• cooking wine
• dried chili pepper
• dried yellow sauce
• leg of lamb
• old soy sauce
• onions
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Blanch the lamb legs in a pot to remove the blood, wash and set aside

   

2. 2 Cut green onion into sections and slice ginger

   

3. 3 Prepare dried chili, Sichuan peppercorns, star anise and a tablespoon of dried yellow sauce and set aside

   

4. 4 Heat an appropriate amount of oil in a pot, sauté onion, ginger, peppercorns, dried star anise and chili until fragrant

   

5. 5 Add dry yellow sauce and stir-fry until fragrant

   

6. 6 Pour in more water and boil

   

7. 7 Put the lamb leg into the pressure cooker and set aside

   

8. 8 Pour the boiling water into the pressure cooker and add cooking wine

   

9. 9 Old soy sauce

   

10. 10 Cover the fragrant leaves and bring to a boil over high heat, then reduce to medium to low heat for about 15 minutes and turn off the heat

    

11. 11 Transfer the lamb leg to the wok again, add an appropriate amount of salt to taste, and continue to simmer over medium-low heat for about half an hour to allow the lamb to absorb the flavor

    

12. 12 Finished product pictures