Main Ingredients:
Lamb: appropriate amount; Carrots: appropriate amount.
Auxiliary Ingredients:
Green Garlic: appropriate amount; Chili: appropriate amount; Red Dates: appropriate amount.
Seasonings:
Seasonings: appropriate amount; Sweet Bean Sauce: appropriate amount; Rock Sugar: appropriate amount; Cooking Wine: appropriate amount; Salt: appropriate amount; Dark Soy Sauce: appropriate amount; Chicken Essence: appropriate amount; Ginger: appropriate amount; Star Anise: appropriate amount; Cinnamon: appropriate amount; Scallion Knot: appropriate amount; Pepper: appropriate amount.
Taste: Slightly Spicy; Cooking Method: Braising; Time: One Hour; Difficulty: Ordinary.
Steps for Cooking Braised Lamb with Carrots
Main Ingredients: 350g of blanched lamb, cut into small pieces. 1 carrot, washed and cut into pieces. Seasonings: 1 scallion, 2 slices of ginger, 3 red dates, 2 chili peppers, 2 star anise, 1 small piece of cinnamon, 2 green garlic.
Put the lamb in a pressure cooker, add a large bowl of water, 3 tablespoons of cooking wine, bring to a boil over high heat, and simmer over low heat for 20 minutes. Remove and set aside.
Heat the oil in a pan, add scallions, ginger, star anise, cinnamon, red dates, and chili peppers and stir-fry until fragrant.
Add the lamb and stir-fry.
Add the carrot pieces.
Add the lamb soup, 2 tablespoons of sweet bean sauce, and 1 tablespoon of dark soy sauce.
Add 1 tablespoon of rock sugar, bring to a boil over high heat, and simmer over low heat until the carrots are cooked.
Add some salt, pepper, chicken essence, and green garlic, and stir-fry evenly.
