In winter, it is more suitable to nourish yin and tonify the body, especially after the Winter Solstice, one should pay more attention to tonifying. A good choice is the Guangdong-style Luhou Sauce Lamb Stew, especially for those with yang deficiency. The Luhou Sauce Lamb Stew is not only nutritious but also looks appetizing, and it can also resist the cold in winter.

Method 1

1. The lamb is already cut and processed by the seller when purchased, and it should be cleaned at home and drained of water.

2. Peel the water chestnuts, carrots, and bamboo shoots, clean them, cut the carrots into pieces, and cut the bamboo shoots into small strips.

3. Clean the garlic, roll it up and tie it into a knot. Cut the ginger into slices, and clean the spices.

4. Boil some water, blanch the lamb, clean it, and then drain it.

5. First, dry the pot without adding oil, then add the lamb to the pot to dry the water and push it to one side. Add a little oil to heat it, then add ginger slices, star anise, and appropriate amounts of Hoisin sauce to fragrance, and then stir-fry with the lamb together.

6. Add appropriate amounts of soy sauce and light soy sauce for seasoning and coloring, stir-fry evenly, then add enough water to cover the lamb, add water chestnuts, carrots, bamboo shoots, garlic leaves, and spices. After boiling, add a little rice wine, cover the lid, and simmer until the lamb becomes tender.

7. Add fried bamboo shoots, simmer for about 5 minutes, and then turn the flame to high to reduce the sauce to a thick consistency. Taste it, and you can add a little salt according to your taste. Put the lamb in the pot, heat the pot, and then serve.

Method 2

1. Clean the lamb leg meat, cut into pieces. Peel the water chestnuts, peel the carrots into irregular pieces, peel the bamboo shoots into strips, peel the garlic and ginger into slices, cut the garlic sprouts into diamond shapes, clean the bay leaves and fennel, and prepare them.

2. Heat the pot and add oil to fragrance the ginger and garlic slices.

3. Add the drained lamb leg meat and stir-fry with high flame.

4. Pour Guangdong rice wine along the edge of the pot and stir-fry quickly until the lamb changes color.

5. Add brown soy sauce and stir-fry evenly.

6. Then add water chestnuts, carrots, and bamboo shoots, and stir-fry them together.

7. Put the lamb in the pot, add enough water to cover the lamb, and add bay leaves, fennel, and salt.

8. After boiling, cover the lid and simmer the lamb with low flame.

9. Simmer until the lamb becomes tender.

10. Add fried bamboo shoots, and simmer until they become soft and fully absorb the meat juice.

11. Add fresh Cordyceps sinensis flowers and garlic sprouts.

12. Boil for a short while.

Cooking Techniques

1. Only green bamboo shoots have the effect of clearing heat. The black-brown bamboo shoots are more warming and nourishing. If you can’t find them, you can omit them, because carrots and water chestnuts also have the effects of clearing heat and moistening the lungs;

2. Adding spices like bay leaves and fennel can enhance the fragrance and remove the smell of lamb, but it is not suitable to add too much, as it may mask the aroma of lamb;

3. If you are worried about the smell of lamb leg meat, you can blanch the lamb leg meat first;

4. You can add some Hoisin sauce to simmer for a more delicious taste.

Method 3