Braised Lamb with Chestnuts

1. Material drawings. Chestnuts that have been peeled in advance can be found in the tips.

2. Cut lamb into pieces and blanch with scallions and ginger.

3. Cut scallions into sections and ginger slices, prepare star anise and fragrant leaves.

4. Water based seasoning includes one spoonful of dark soy sauce, two spoonfuls of light soy sauce, one spoonful of cooking wine, and solid seasoning includes one spoonful of sugar and an appropriate amount of salt.

5. Wash the blanched lamb to remove the foam.

6. Put the blanched lamb in a pot with scallions, ginger, spices, and seasonings, and mix well. According to the different utensils, add an appropriate amount of water or high soup

7. Turn the high heat to low heat and bring to a boil,

8. Open the middle lid and flip it, about 30 minutes or longer until the meat is tender.

9. It can be consumed immediately after boiling.