👨‍🍳 Cooking Steps

Step 1: Prepare the lamb shanks and cut them into pieces, soak them in cold water for two hours and set aside.

Step 2: Prepare ginger slices, scallions segments, rock sugar.

Step 3: Put cold water in the pot, add the lamb shank, add Shaoxing wine, scallions, ginger slices, boil the pot to remove the blood foam, remove the lamb shank meat, drain the water and set aside.

Step 4: First boil a pot of boiling water and set aside. Put a little less oil in the pot and add rock sugar. Stir-fry slowly over low heat. Stir-fry the rock sugar until the rock sugar melts and turns into maroon. Add the lamb shank and stir-fry. Add the scallionsginger. Add light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce. Stir-fry for 13 times. Add boiling water until the water is over the lamb leg.

Step 5: After boiling, pour it into a pressure cooker, put it on medium heat for 12 minutes, turn off the heat and simmer for 20 minutes.

Step 6: Pour it out from the pressure cooker and put it into a frying spoon over medium heat to reduce the juice. Add a small spoonful of salt and cook until the soup thickens. Finally, add MSG and turn off the heat.

Step 7: You can put green vegetables on the plate. Pour boiling water into the pot, put the vegetables in and blanch them for 20 seconds. Remove and drain the water before placing them on the plate.

Step 8: The perfect fusion of lamb and sauce, the braised lamb shank brings you a unique taste experience that is so delicious that you can’t stop eating it.

Step 9: Braised lamb shank has a fragrant aroma and excellent taste. It is a must-have dish for family dinners and gatherings with friends.