How to Make Stone Pot Lamb and Eggplant

Ingredients:

Main ingredients:Lamb shank 300 grams,Eggplant 500 grams, and Turnip，Green peas，Corn kernels each 20 grams.

Seasonings: Light soy sauce 10 grams, salt 2 grams,MSG 5 grams, chicken powder 3 grams, shrimp paste and red bean pasto each 10 grams,Broth 300 grams, thin cornstarch slurry 5 grams, scallion segments,Ginger slices, garlic slices each 8 grams, 1 kilogram of salad oil (use 150 grams), homemade braising liquid 1 kilogram, 100 grams of large scallion segments.

Method:1. Put lamb shank in the braising liquid and simmer for 40 minutes on a small fire until cooked, then take out to prepare.

2. Clean eggplant, cut into loofah strips, and fry in hot salad oil at five-tenths heat for 3 minutes, then remove and drain oil.

3. Pour 30 grams of oil left in the pot, heat until seven-tenths hot, add scallion segments, ginger slices, garlic slices to fry on a small fire, then add broth,Carrot, green peas, corn kernels, eggplant, continue to cook with a small fire for 20 minutes. Season with light soy sauce, salt, MSG, chicken powder, shrimp paste, red bean pasto, thicken with thin cornstarch slurry, and serve in a pot lined with large scallion segments.Note Homemade braising liquid ingredients: clear broth 10 kilograms, white 15 grams, mountain pepper10 grams, ginger10 grams, cloves5 grams, fennel18 grams, star anise20 grams, Szechuan peppercorns20 grams, cinnamon10 grams, cardamom12 grams. Boil for 1 hour.

Tips

Characteristics Bright red color, rich aroma and delicious taste. 18 grams of，anise seeds, 20 grams of Szechuan pepper,20 grams of cinnamon, and 10 grams of white cardamom. Cook over high heat for one hour.

Tips:

Features

Reddish-brown color, rich and flavorful.