【Northeast】Braised Lamb Leg

Overview

In this coldest day, it is delicious to eat lamb legs. In fact, I didn't eat mutton before. My family didn't eat mutton since I was a child, and then I couldn't stand the smell when I started eating it. But if the mutton is stewed so red, only one word is left: "fragrant". If the mutton doesn't taste good, it's because it's not done well. As the saying goes: food should be paired with beautiful utensils, and medicine is not as good as diet. Mutton is warm in nature, nourishes qi and yin, warms the body and nourishes deficiency, stimulates the appetite and strengthens the body. In the "Compendium of Materia Medica", it is called a warming tonic that nourishes yang and blood. Warmth is a tonic for the human body. For example, the elderly are more afraid of cold in winter, so they will feel warm if they eat some mutton at the right time. This is recorded in Zhang Qiongzhi's "Treatise on Febrile Diseases" and the Tang Dynasty's "Qian Jin Shu". It can be seen that mutton is the best food for people to supplement in winter. Sheep are naturally cold-resistant and are mainly produced in colder plateau areas in my country, such as Qinghai, Tibet, and Inner Mongolia. Among them, the sheep breeds in Inner Mongolia are the best. Mutton meat is tender and contains high protein and rich vitamins. The melting point of sheep fat is 47 degrees. Since human body temperature is 37 degrees, even if you eat it, it will not be absorbed by the body and will not make you fat. Mutton meat is tender and easy to digest. Eating more mutton can only improve physical fitness and improve disease resistance. There will be no other side effects, so now people often say: If you want to live longer, eat mutton often.

Tags

• hot dishes
• chinese banquet
• chicken essence
• cooking wine
• coriander
• leg of lamb
• light soy sauce
• old soy sauce
• onions
• star anise
• fragrant leaves
• ginger
• peppercorns
• salt
• water

Ingredients

Steps

1. 1 Frozen leg of lamb thawed

   

2. 2 Prepare ginger, green onions (I don’t have green onions at home, so I used onions instead), star anise, bay leaves, and peppercorns

   

3. 3 Blanch the lamb legs, then wash and set aside

   

4. 4 Put the washed lamb legs into the pressure cooker, add all the ingredients except coriander, add an appropriate amount of water, cover the lid and start simmering. After puffing, simmer for another 30 minutes and turn off the heat.

   

5. 5 Braised leg of lamb

   

6. 6 Dish out and sprinkle with coriander

   

7. 7 Finished product pictures