【broiled Lamb in Braised Pot】

Name: 【broiled Lamb in Braised Pot】
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Lamb (front leg); A handful pepper; 1 Green onions; A handful crystal sugar; 4 cloves garlic; 4 slices ginger; 2 tablets Bay leaf; 1 piece Cinnamon; 2 pcs star anise; 1 tablespoon Cooking Wine; 1 tablespoon Doubanjiang; 1 tablespoon Soy sauce; 1 piece Tsaoko; 5 Dried chili; Some Garlic sprouts

by Eclipse

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is probably my most greedy filming experience, right?

Sometimes I didn’t hear the dialects they spoke. I saw Rongrong eating meat, and his wife’s heartfelt laughter was heard on the screen. I think he must have mastered the essence of this mutton pot. It is so soft and soft, the aroma is far away a thousand kilometers away. Isn't he by his lover's side?

May all the loved ones in the world gather together.

【broiled Lamb in Braised Pot】

1. Cut 800g of lamb's foreleg into large pieces, blanch in cold water, boil the water for 5 minutes, and then remove the lamb for use.
*Note: I heard from Teacher Wan, who has been a chef in a hotel restaurant, that adding a few pieces of white radish to the blanching step can remove the mutton flavour, and discard it after blanching. The home version I made here did not do this step.

2. Slice 1 green onion, sauté the green onion, 4 slices of ginger and 4 cloves of garlic in hot oil, add lamb and stir-fry until slightly golden brown.

3. Add 1 tablespoon of cooking wine, 1 tablespoon of bean paste and stir fry evenly. Add 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce and a small handful of rock sugar and stir evenly. Turn off the heat.

4. Transfer the lamb to a casserole, add cold water to submerge the lamb, add 2 pieces of bay leaves, 2 star anises, 1 piece of cinnamon, 1 grass fruit, 1 small handful of Chinese pepper, 5 dried chilies, boil over high heat, cover and turn Simmer on low heat for 1 hour (if the water is about to boil off halfway, you can add some water, if you want the meat to be softer, you can simmer for another half an hour).