Braised lamb

Red stewed mutton is a traditional dish that originated in Xinxiang, Henan Province, and has been popular in the streets and alleys of the country since the 90s. The mutton is soft and rotten, the carrots are sweet, there are many people to make a big pot, the red stewed soup base can also be eaten with shabu-shabu, and the weather turns cold to serve such a bowl is really amazing. Beer is made of ordinary and cheap yellow beer, and dark beer is easy to be bitter; I soaked the mutton in water for 3 hours in advance and changed the water halfway, if it is not fully soaked and cleaned, it is recommended to blanch the mutton in a pot under cold water before cooking; There is no beer to heat the water, so you should add enough water at one time to avoid adding water halfway.

Ingredients

Bone-inlamb(cutintohobpieces) 2 catties

Carrot(cutintolargepieces) 1 piece

Beer 2 cans

Pixianbeanpaste 2 spoons

Greenonion

Ginger

Garlic

Driedchilipepper

Lightsoysauce

Sugar

EssenceofChicken

Stew Ingredientsseesteps(canalsobepurchasedatthesupermarket)

GojiBerry (Non-essential)

Jujube (Non-essential)

Cooking Instructions

Pour more oil into the pot, first fry the fragrant bean paste over low heat, and fry the red oil
Stewed meat: 3 bay leaves, 3 angelica slices, 10 white cole ginger 1 small piece, cumin, cumin, 2 teaspoons of Sichuan pepper, 4 kaempferi, 1 star anise, 2

cloves, incomplete or troublesome, you can go to the supermarket to buy ready-made stewed meat
Add stewed meat, green onions, ginger, garlic and chili peppers and stir-fry until fragrant
Add the lamb and stir-fry to change color
Add beer to the mutton, add 2 tablespoons of light soy sauce, 2 teaspoons of sugar, a pinch of chicken essence, boil over low heat, cover with a lid and cook for 1 hour;
Add carrots, 3 jujubes, and a pinch of wolfberries, and cook for another 20 minutes.
Remove from the pan