Double Winter Braised Lamb Brisket
1.
Raw material diagram.
2.
Cut lamb belly into small pieces, blanch and rinse for later use. Cut green onion into sections, cut ginger into pieces, and cut bamboo shoots into pieces. Boil for 5 minutes and soak in cold water for 10 minutes to drain. Cut the carrot into pieces with a hob.
3.
Put oil in the pan, stir-fry the lamb belly, stir-fry the water, almost the lamb is slightly yellowish. Add the green onion, ginger and garlic and continue to fry the aroma.
4.
Add winter bamboo shoots and mushrooms and stir-fry together evenly.
5.
Add soy sauce, cooking wine, and oyster sauce, and stir-fry evenly.
6.
Submerge the ingredients with water.
7.
Bring to a boil and simmer for 40 minutes on low heat. Add a teaspoon of salt to the carrots.
8.
Put two rock sugars in high heat to collect the juice.
Tips:
1. I chose goat meat. Sheep meat is definitely not as tender and delicious as goat meat. The stewing time is not too long. I don't like the soft and rotten meat, it's still a bit chewy and delicious. It's not an old man or an old lady, we still have teeth.
2. In addition to light soy sauce and oyster sauce, no other seasonings are added to this dish, because this dish is authentic.
3. For stewed dishes, salt is not usually added at the beginning, because salt is added at the beginning, and the meat is not easy to stew softly. So most of them are boiled on high fire first, and after simmering on low heat for a while, add salt, but the salt cannot be adjusted to the right taste, which is smaller than the amount of salt you eat. Later, the fire will not be salty until the juice is collected.
4. For stews, the juice must be collected on a high fire, so that the sticky juice will be wrapped around the meat.
5. There are three ways to cook stew with sugar. The first is to fry the sugar color, which can make the meat look bright and ruddy, but it is not easy to master. Increase freshness. But it does not have much effect on color. Third, put it when the juice is collected. This time it can make the soup thick and bright, and the meat looks ruddy and beautiful.
