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Braised Mutton
Whether for family dinner or guests, braised mutton leaves a lasting impression. Follow these key steps to create a dish that will earn endless praise.
INGREDIENTS
Main Ingredients
- ·800g lamb (cut into pieces)
Additional Ingredients
- ·20g scallions (cut into long sections)
- ·20g ginger (sliced)
Seasonings
- ·15ml white wine
- ·15ml cooking oil
- ·1 piece of cinnamon bark
- ·3 star anises
- ·4 bay leaves
- ·10g Chinese prickly ash
- ·20g fermented soybean paste
- ·40ml soy sauce
- ·10ml cooking wine
- ·10g salt
DIRECTIONS
Step 1
Cut 20g scallions into sections and slice 20g ginger.
Step 2
Add half a pot of water to the pot, put in 800g lamb, pour in 15ml white wine, blanch to remove blood, take out and wash clean with cold water.
Step 3
Pour 15ml oil into the hot pot, add sliced ginger, 1 piece of cinnamon bark, 3 star anises, 4 bay leaves, stir - fry until fragrant.
Step 4
Add 10g Chinese prickly ash and 20g fermented soybean paste and stir well. Then add less than half a pot of stock, pour in 40ml soy sauce, add scallion sections and 10ml cooking wine, and finally add 10g salt, bring to a boil.
Step 5
Put in the drained lamb, cover the pot after boiling, and turn to low heat and cook for 2 hours.
Step 6
Take out the lamb after it is cooked until tender and flavorful.
Step 7
Pour less than half a pot of oil into the hot pot, put in the cooked lamb, fry until the skin is crispy, take out.
Step 8
cut into slices about 2 cm thick, place on a plate and serve.