Braised Lamb

Name: Braised Lamb
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Lamb; 1 carrot; 3 pieces shallot; 2 tbsp Cooking Wine; 2 tbsp Black Bean Sauce; 2 pieces ginger; 1/2 head garlic; Some pepper; 2 tbsp Doubanjiang; 2 pcs star anise; 2 tablets Bay leaf; 1 stage Cinnamon; a little Black pepper

by Here comes the little fresh meat

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Red braised mutton originated in Xinxiang, Henan. It was well received by diners from all walks of life for its tender meat, fresh taste, rich soup, and low price, and it soon became popular in Muye. Some savvy people also seized this business opportunity and turned from diners to bosses. The red braised mutton soon became popular in the Central Plains and broke into Kyoto, becoming a well-known new Henan dish. In the most prosperous period from 1995 to 2007, Xinxiang, Zhengzhou and other places appeared in the strange scenery of "red stew and smoke, no sheep in the morning market today."
I can't do the craftsmanship of a master, but a homemade method is also delicious.

Braised Lamb

1. Wash the lamb you bought back and cut into pieces

2. Pour edible oil into the wok, wait 6 minutes for the oil to heat up, add other ingredients except meat and cooking wine, and stir fragrant

3. Then add the lamb. Stir fry

4. Stir fry back and forth to make the meat evenly in color

5. Pour enough hot water at one time, and then pour the cooking wine

6. When the water from the previous step is boiled, pour it into the casserole. Start stew

7. My meat has been simmered for 2 hours. When the meat is simmered for 8 minutes, pour the cut carrots and continue to simmer

8. The red braised lamb is simmered, add a little chicken essence to enhance the flavor, then take it out of the pot and serve it on a plate.

Tips:
Cut the meat as evenly as possible, and don't cut too small pieces. If the pieces are too small, the meat will become very small when the stew is done, and the taste will not taste good.
When you stir the ingredients, use a low heat to slowly stir fragrant. If you feel that the color is not enough when you make it, you can add light soy sauce and dark soy sauce to your liking.