Braised Lamb with Scallions

Braised Lamb with Scallions

1. Lamb, about 350 grams

2. After dicing, add clean water and rinse repeatedly until there is no blood

3. Two sprouting green onions

4. Cut diagonally into sections and chop ginger

5. Heat a stone pot, add oil, put half of the green onion and all the minced ginger, sauté the star anise until fragrant

6. Add lamb

7. Stir fry until the surface of the lamb is slightly charred

8. Add light soy sauce, a little dark soy sauce

9. Add oyster sauce

10. Stir-fry for a while, add chili. Cover the lid and cook on a medium-to-small heat without adding water

11. The heat preservation performance of this stone pot is very good, and it is not afraid of dry cooking. It is about medium and small fire for 10 minutes, and the lamb is cooked and delicious. Added light soy sauce, plus the oil and moisture in the lamb, it won’t be dried without water

12. At this point, add the remaining scallions

13. Stir fry for about 1 minute

14. Finished product

Tips:

1. The stone pot I use can be replaced with a dry-burning casserole. If you use an ordinary wok, it is recommended to add an appropriate amount of water
2. I add a lot of light soy sauce and oyster sauce, no salt