Ginger lamb stew


900 grams of diced lamb
Ginger 50 grams
2 tablespoons sesame oil
Wine 500㏄
Water 1000㏄


1/2 tsp salt
Fresh chicken powder 1/2 tsp


  1. Wash the lamb, blanched in boiling water, boil after immediately remove and rinse clean backup again.
  2. Pour sesame oil and a small fire hot wok, add ginger until fragrant hot little darker and curly lamb into practice a continuous fry about 2 minutes, pour rice and water in turn change the heat and simmer to boil over after then change back to a small fire, cover and simmer for about 50 minutes, turn off heat continued simmered for about 10 minutes, finally adding seasoning mix.