Main Ingredients:
Lamb: appropriate amount; Carrots: appropriate amount; Corn: appropriate amount.
Additional Ingredients:
Nanjiang (Chinese spice): appropriate amount; Star anise: appropriate amount; Cinnamon: appropriate amount; Bay leaves: appropriate amount.
Seasonings:
Peanut oil: appropriate amount; Dark soy sauce: appropriate amount; Oyster sauce: appropriate amount; Light soy sauce: appropriate amount; Salt: appropriate amount.
Flavor: Original; Cooking Method: Braised; Cooking Time: One hour; Difficulty: Easy.
Detailed Steps for Cooking Carrot Corn Braised Lamb
Blanch the lamb in cold water to remove blood, then wash it.
Prepare Nanjiang, star anise, cinnamon, and bay leaves.
Heat oil in a pan and stir-fry the spices until fragrant.
Add the lamb and stir-fry.
Season with oyster sauce, light soy sauce, dark soy sauce, and a little salt.
Stir-fry until evenly colored.
Add an appropriate amount of water.
Transfer the cooked lamb to an electric rice cooker.
Cook the lamb in a pressure cooker until the program ends.
Wash and cut the carrots and corn.
Put the carrots and corn in an enamel pot, then add the braised lamb.
Cover and bring to a boil over high heat, then simmer over low heat.
Simmer until the carrots are tender.
Finished product.
Finished product.
Finished product.
Finished product.
