Huaiyang Cuisine / Braised Lamb
by Huang Huang Yuanbao
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Buy the lamb shank and rinse it and chop it into pieces and soak for 1-3 hours. You can change the water 1-2 times. After soaking, wash again and set aside. At this time, you can soak the spices you need in hot water and set aside.
2. Cut 1 radish into random strips, add cold water to a spare pot, turn on high heat, add lamb shank, radish strips, ginger slices, and rice wine, and wait to boil.
3. After boiling, put aside the floating powder, stir the lamb shank, wait for about 3 minutes, and prepare to pick it up slowly.
4. Rinse it with hot water above fifty degrees Celsius and drain it for later use.
5. Put the rapeseed oil into the pot, cook until it is ripe, add the ginger and green onions until fragrant.
6. Put another tablespoon of lard.
7. Pour in the lamb, stir and turn, let the oil lock the moisture of the lamb.
8. Continue to stir-fry for 2-3 minutes, adjust the medium heat to avoid burning off.
9. Add rice wine along the side of the pot, and then continue to turn.
10. Stir for about 1 minute, pour in the spices and continue to stir fry, or medium to high heat. Adjust appropriately.
11. Add 1 scoop of dark soy sauce and color.
12. 2-3 spoons of light soy sauce, continue to stir to make it taste initially.
13. Add 1 spoon of homemade chili sauce.
14. After stirring well, add boiling water to cover the lamb and cook on high heat.
15. Boil on high heat for about 5-8 minutes. Turn to medium and low heat and simmer for about 1 hour. Add white radish strips (it can be thicker), and add 1 tablespoon of light soy sauce. After boiling, turn to low heat and simmer for more than 45 minutes. Add sugar, and a small amount of salt (try the taste) to collect the juice over high heat.
16. Sprinkle with crushed green garlic sprouts to increase the fragrance.
