Huaishan braised lamb belly

Huaishan braised lamb belly

Overview

Huaiyam is a specialty here, also called iron-bar yam. The flesh of this kind of yam is porcelain and delicate. It is not easy to oxidize and turn black after peeling. It is very noodles when stewed. It is particularly delicious and has high nutritional value. Use it to stew mutton in winter, which is nutritious and delicious.

Tags

Ingredients

Steps

  1. Wash yam, carrots,

    Huaishan braised lamb belly step 1

  2. Cut lamb belly into large pieces

    Huaishan braised lamb belly step 2

  3. Pour cold water into the pot and skim off any foam

    Huaishan braised lamb belly step 3

  4. Prepare angelica root, ginger and green onions

    Huaishan braised lamb belly step 4

  5. Put the angelica root, ginger and green onion into the soup after skimming off the foam

    Huaishan braised lamb belly step 5

  6. Simmer for 1 hour

    Huaishan braised lamb belly step 6

  7. Then peel the yam and cut it into sections, and cut the carrot into pieces

    Huaishan braised lamb belly step 7

  8. Add to the stewed mutton

    Huaishan braised lamb belly step 8

  9. Add salt

    Huaishan braised lamb belly step 9

  10. Add pepper

    Huaishan braised lamb belly step 10

  11. Simmer over medium-low heat for about 15 minutes, and simmer the carrots and yam until soft and tender

    Huaishan braised lamb belly step 11