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Authentic Xinxiang Red Braised Lamb-dad’s Cuisine (the Correct Way to Open Red Braised Lamb)
by Sister Chenchen's Cow Mom
Favorite
18
Difficulty
Normal
Time
15m
Serving
2
This is a dish that dad is best at. This is a dish that I have wanted to learn to cook for dad countless times. This is a dish that no matter how good I cook it, my dad will never eat this dish. The red braised mutton that carved out the taste of the past, our local specialties in Xinxiang, Henan, was once hot for a while. The red braised mutton that my dad made in the past was very well-known in our local area, but my dad left me prematurely. With mom, three years have passed, and I also have my own family and children. When I picked up this dish again, I really realized my dad’s intention to cook this dish.
Red braised lamb, thick oil and red sauce, all flavors are gathered, but it is not dry, not hot, not stinky and not fishy, as thick and low-key as a father’s love, but it is the most solid arm, a piece of tenderness in the cold winter day The red braised mutton, just like father's heavy love, no fear in the cold winter!
Only this dish, dedicated to my father~
Red braised lamb, thick oil and red sauce, all flavors are gathered, but it is not dry, not hot, not stinky and not fishy, as thick and low-key as a father’s love, but it is the most solid arm, a piece of tenderness in the cold winter day The red braised mutton, just like father's heavy love, no fear in the cold winter!
Only this dish, dedicated to my father~
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