Roasted Lamb with Hoisin Sauce

Name: Roasted Lamb with Hoisin Sauce
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 850g Lamb; 3 tablespoons seafood sauce; Some Canola oil; Some Scallions; 5 slices Sliced ginger; 2 cloves star anise; 2 small pieces Cinnamon; 1 Bay leaf; Some Cooking Wine; 1 small handful crystal sugar; 2 tbsp Soy sauce; a little Chicken Essence; 2 pcs Dried chili; a little Cumin powder; a little White sesame

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

This dish is the absolute private Tibetan dish of Lao Fang's family, and it is also a must in Nanjing restaurant. For more than 20 years, there is only one way to cook braised lamb at home. There is no second kind at all. The family has not been bored after eating for more than 20 years; Even the older brothers and mothers, who have always been picking at their mouths and can’t smell the mutton taste, will eat several pieces when they come to my house. After eating, they don’t forget to ask the last sentence: "Why does the mutton eaten at your house belong to someone else’s? It’s not the same. Not only is there no mutton taste, but there is also a fragrant barbecue smell? That is to say, I didn’t see carrots in the mutton, nor did I see other food ingredients in it?” In addition, I have been living and working for so many years. In China, all friends and colleagues who have eaten this lamb also give thumbs up after eating it, full of praise.
There are many "broiled lamb" in the market: many carrots, white radishes, peppers and other ingredients that can go to the lamb flavor are stewed together. When the lamb is stewed, these flavor-changing ingredients are added to the lamb to absorb the flavor of the meal. At the same time, it will also absorb some of the peculiar smell of mutton, because the taste of mutton has become weaker and less mellow, and the "braised mutton" made with my formula not only reduces the taste of mutton, but also It also stimulates and releases the unique fragrance of lamb to the maximum, because this is the origin of the word "fresh"-the combination of fish and lamb! Don’t believe me, you can try it~~~

Roasted Lamb with Hoisin Sauce

1. Prepare all ingredients

2. Cut the lamb into small pieces and soak in water for about 30 minutes

3. Boil cold water into the pot

4. Then wash and set aside

5. When the pot is hot, pour in canola oil, stir-fry chives, ginger, star anise and other seasonings and serve.

6. Save the base oil, add the hoisin sauce and stir until thick

7. Re-pour the blanched mutton pieces

8. Stir-fry on medium and small heat until it is slightly browned, pour in cooking wine

9. Add a proper amount of warm water, then add the just-scented seasoning, and cover the high heat

10. Bring to the boil, turn to low heat, simmer until the water is about 5-6 cooked, pour in a little dark soy sauce and rock sugar

11. Turn to medium high heat to collect the sauce and burn color, then add 1 teaspoon of salt

12. Finally, sprinkle a little chicken essence and stir-fry evenly and turn off the heat

Tips:
1. The mutton needs to be soaked for a while after being cut into pieces, and the excess blood can be soaked. The meat will be tender and free of impurities.
2. Then add cold water to the pot to blanch the water, the purpose is the same as above
3. Roast lamb with hoisin sauce, the taste is particularly delicious; the sauce itself is slightly salty, so the amount of salt can be reduced
4. The amount of sauce and the salty and light taste can be increased or decreased according to your own habits
5. Sprinkle a little cumin powder and white sesame on the surface after being out of the pot, which can make the braised vegetables taste barbecued