Braised lamb tail

Overview

Lamb tail is delicious, nutritious and relatively inexpensive. It is usually sold peeled and cut into pieces for use in soups or stews. Lamb tail is rich in gum and full of flavor. It can be added to casseroles or soups and simmered for a long time to release the delicious taste. There are two types of sheep tails: one is the ordinary sheep tail, which is short, less meaty, and similar to deer tail. It is usually not used alone, but is often cooked and eaten with mutton; the other is the big tail sheep tail, which is fat and mostly composed of fat. Because it is colloid fat, fat but not greasy, it has become one of the delicacies. The sheep tail used in cooking today is this kind - the authentic Hulunbuir sheep tail!

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• lunch
• angelica dahurica
• chili
• sheep tail
• star anise
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the sheep tail and cut into sections.

   

2. 2 Blanch it and remove the blood foam.

   

3. 3 Put the blanched lamb tail into a casserole, add dry seasoning, bring to a boil over high heat, and simmer slowly.

   

4. 4 After forty minutes, remove the lamb tail and put it into the wok, add braised soy sauce and salt, and simmer for another 10 minutes to reduce the juice.

   

5. 5 Finished product is plated.

   

6. 6 The fat on the sheep’s tail is the most fragrant!