Braised lamb practice

These days affected by the typhoon, under the rain, the chilly weather to parts of braised lamb bar, Bubu, warm up, get rid of the cold.

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Materials:
Leg of lamb skin 500g, carrot, potatoes, a moderate, scallion period, a large piece of ginger, onion, bay leaves, cinnamon, star anise,
Seasoning:
A tablespoon of soy sauce, a tablespoon of soy sauce, cooking wine a tablespoon and a half tablespoons sugar
Practice:
1. Continue to cook lamb cut into small pieces into the pot, add cold water, put a piece of ginger one tablespoon cooking wine, boil (open lid) After two minutes, remove and wash and drain.
2. Heat wok put a tablespoon of oil, saute until fragrant scallion and ginger, then stir into the lamb flavor Stir block.
3. Add a tablespoon of soy sauce, a tablespoon of soy sauce, a tablespoon of cooking wine and stir well.
4. Step 3 materials all into electric pressure cooker, add half a tablespoon of sugar, a bay leaves, a cinnamon, one star anise, chili two, then pour 200ml boiling water.
5. The electric pressure cooker, pressure selection pressure, time setting 25 minutes, cover tightly fitted pressure relief valve and start working.
6. The Peel the potatoes and carrots hob, into the frying pan with a teaspoon of salad oil over low heat and stir-fry two minutes, turn off the heat reserve.
7. The electric pressure cooker stopped working after relief, open the lid, pour over the potatoes fried carrot pieces, not to tightly close the lid.
8. Select the auxiliary cooking button.
9. cook for 20 minutes to turn off the power supply, transfer to a plate pan.

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Tips:
1. mutton boiled water when not covered, let the lamb and cook while the smell dissipated.
2. potatoes and carrots and stir-fry oil in advance, the one to cook the shape can remain relatively intact, come back when more provincial cooking time.
3. To cook the lamb with scallion instead recommend shallot, scallion better to remove the smell of sheep.

 

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