Braised lamb shank

Cooking Instructions

1. Prepare the lamb shank and cut it into pieces and soak it in cold water for two hours for later use.

   

2. Prepare sliced ginger, green onions, rock sugar.

   

3. Put cold water in the pot, put in the lamb shank, put in the Huadiao wine, green onions, ginger slices, boil the pot to remove the blood foam, and take out the lamb shank meat to control the water for later use.

   

4. Boil a pot of boiling water for later use.
   Put a little oil in the pot and put it into the rock sugar, stir-fry slowly over low heat, fry the rock sugar until the rock sugar melts and turns into jujube red, put in the lamb shank and stir-fry, put in the green onion and ginger, put in the light soy sauce and dark soy sauce, Huadiao wine, oyster sauce, 13 fragrant, stir-fry constantly, and then put in boiling water, and the amount of water can be over the lamb leg.

   

5. After boiling, pour into the pressure cooker, press on medium heat for 12 minutes, turn off the heat and simmer for 20 minutes.

   

6. Pour it out of the pressure cooker and put it in a frying spoon over medium heat to reduce the juice, add a small spoon of salt, cook until the soup is thick, and finally add MSG and turn off the heat.

   

7. You can put the vegetables on the plate, pour boiling water into the pot, put the vegetables in the blanch, blanch them for 20 seconds, and take them out to control the moisture.

   

8. The perfect blend of mutton and sauce, braised lamb shank brings you a unique taste enjoyment, so delicious that you can't stop.

   

9. Braised lamb shank, fragrant and delicious, is a must-have dish for family dinners and gatherings of friends.