Lamb Stew with Rice Wine

Name: Lamb Stew with Rice Wine
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Lamb; 10g Crushed rock candy; 6 drops Soy sauce; 10g Rice wine; 3g salt; 1 piece star anise

by maowo88

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The lamb in Xinjiang is a bit expensive, but it is worth it. Lamb-Kazakh sheep was originally called Fuhai big-tail lamb, also called Altay big-tail lamb. It is famous for its fresh and tender meat and tasteless. Breast-fed lambs have tight and tender meat. The lean meat contains fat, tastes delicious and has high nutritional value. ""

Ingredients

600g Lamb
10g Crushed Rock Candy
6 drops Soy Sauce
10g Rice Wine
3g Salt
1 piece Star Anise

Lamb Stew with Rice Wine

1. Lamb and rice wine.

2. Cut the lamb into small pieces.

3. Boil water in a pot.

4. Rinse well.

5. When the crushed rock sugar is placed in the pot, the rock sugar in the pot melts, and there are dense small bubbles at the bottom. When the color is yellow-brown, the frying sugar color is complete.

6. Stir-fry the lamb for about 30 seconds, add the secret braised sauce, dark soy sauce, rice wine, star anise, and stir-fry evenly.

7. Add rice wine.

8. Add salt and water. The water has covered the meat. After the meat is boiled over high heat, simmer on medium and low heat.

9. When simmering until the juice is low, collect the juice over high heat and serve.

Tips:
This time the lamb is a little fat, so we don't add any oil during the cooking process, and we just fry it with sugar.

The color of the meat is a bit darker. This is because the dark soy sauce is added. If you think the color is too dark, you can also skip the dark soy sauce. The fried sugar color and secret braised sauce are enough to make the meat red.