If you can't stand the mutton smell, try this beer braised lamb with a lot of spices, so it's not only full of aroma, but there is no smell of lamb. Now come take a look at the practice of braised lamb.
Braised lamb practice:
1. Prepare lamb chops 1000g, beer 2 cans, carrots 300g, salt, peppercorns, star anise, dried tangerine peel, bean paste, dried chilli, rock sugar, oyster sauce, cloves and the right amount
2. Then wash the mutton and chop it into pieces. Then pour the water into the pot and boil it. Then put it in the lamb for a while and then remove it. Rinse with cold water and dry the water.
3. After the carrots are washed, they are peeled and cut into hob blocks. The pans are then heated and poured into oil. After hot, they are poured into the lamb chops and continue to stir.
4. Stir fry out of the oil and stir it out. Afterwards, fry the rock sugar with a small amount of oil on the ground oil, stir fry the caramel color, then stir in the lamb chops until the color is even and scoop it out. Then stir fry bean paste with oil.
5. Stir fry the red oil, wait until all the ingredients have been poured into the pan and stir fry the scent, then stir in the lamb chops and pour into a can of beer, you can submerge the lamb
6. Change the pot lid over the fire and heat for 1 hour, pour in oyster sauce, stir in evenly with salt, if there is too little beer, pour it in a can, add carrots and cook for 20 minutes.
Braised lamb practice:
1. Prepare mutton 550g, 2 star anise, 5 g pepper, cinnamon 10g, rosemary 5g, 3 leaves of geraniol, proper amount of oil, proper amount of salt, 3 slices of ginger, amount of crystal sugar
2. Then wash the mutton and put it in the pot, pour the water, remove the dry water, and then pass the mutton over the oil. Remove the scent of the onion ginger and put it in the pan.
3. Pour the mutton and stir fry yellow, pour the cooking wine, stir fry lamb, then pour the mutton, then pour the sauce
4. Then put in the star anise, cinnamon, stir fry in rock sugar, and finally pour beer (or hot water) in the lamb, you can submerge the lamb
5. Cook until the beer gets a little less, then pour it into the pressure cooker, put the rosemary in for 50 minutes, and pour it into the pot to collect the juice.
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