Braised Lamb
1.
Wash carrots and white radishes, peel them and cut into hob pieces. Slice green onion, ginger, and garlic for later use.
2.
The lamb is soaked in cold water for half an hour to remove the blood, and then cut into pieces of about 3 cm.
3.
Put the meat into the pot with cold water, add the peppercorns to a boil, remove the foam and drain the water.
4.
Heat the wok, pour in the cooking oil and cook until 70% hot, add the green onion, ginger, and garlic slices and fry it to create a fragrant aroma.
5.
Add the lamb, pour in the rice wine and stir-fry evenly over high heat.
6.
Set aside the mutton, add the tempeh hot sauce and stir-fry on a low heat to get the red oil.
7.
Stir fry with lamb evenly, pour in hot water to cover lamb.
8.
Add star anise, bay leaves, dried chili, medlar and light soy sauce and bring to a boil.
9.
After boiling, pour all into an electric pressure cooker, cover and simmer for 45 minutes.
10.
After the pressure valve is removed, open the lid, and put in the white radish and carrot pieces.
11.
Cover the pot and simmer for another 8 minutes.
Tips:
1. For braised lamb, you can use lamb hind leg, loin and ribs.
2. The mutton has a strong taint, so soak it in bleeding water in advance, and then blanch it with cold water to remove the taint. Adding peppercorns when blanching water can also help remove the taint.
3. Two kinds of radish, white radish and carrot, are used to remove mutton and increase color.
4. Electric pressure cooker stewed meat is more water-saving, so pour in the right amount of hot water when stewing the meat. Adding too much water will dilute the taste of the soup.
5. The amount of tempeh hot sauce is adjusted according to personal taste. If you increase the amount of tempeh hot sauce, you can taste it before adding salt. If it is salty enough, skip the step of adding salt.
