Homemade Cooking Method for Braised Lamb with Board Chestnuts
Mutton is the best choice for warming the stomach and tonifying in autumn and winter, and it's frequently prepared at home. Eat more.Chestnuts help slow down human aging and are ideal health-preserving fruits for seniors.
Ingredients Main ingredients: 400 grams of chestnuts, 800 grams of mutton, appropriate amounts of oil and salt, 5 pieces of bay leaves, 1 star anise, a small piece of cinnamon, 10 grams of Sichuan pepper powder, 30 grams of rock sugar, 500 milliliters of water, 1 tablespoon of old soy sauce, 3 small segments of spring onions, 5-7 pieces of ginger, 10 grams of cornstarch Star anise 1 piece,Sichuan pepper powder 10 grams, rock sugar 30 grams, water 500 milliliters, 1 tablespoon of old soy sauce, 3 small segments of spring onions, 5-7 pieces of ginger, 10 grams of cornstarch Steps
Prepare all ingredients.
Wash and cut the mutton after purchasing it from the market.
Boil water in a pot, then add the mutton.
After boiling for 5 minutes, remove with a ladle and cool under cold water.
Boil for 5 minutes then rinse with cold water.
Heat a sandpot and add ginger and spring onions to release their aroma.Sandpot.
Drain excess water from the mutton and stir-fry in the pot until done.
After stir-frying, add water.
Add an appropriate amount of old soy sauce.
Add bay leaves, star anise, cinnamon.
Add a small piece of rock sugar and start simmering.
20 minutes later, add the chestnuts and continue simmering.
After boiling for 20 minutes, reduce heat to low and simmer for another hour.
In the final step, thicken with cornstarch slurry and let it boil until the sauce thickens.
Tip: Add several pieces of red radish when putting mutton into boiling water to remove its fishy smell.
