Q: What is the key to making delicious Braised Lamb in Soy Sauce?
A: The key is in the combination and balance of spices and seasonings, as well as properly braising the lamb until tender.
Q: How long should I braise the lamb for?
A: You should braise the lamb for about 50 minutes on medium heat after bringing it to a boil on high heat.
Q: Can I adjust the spiciness of the dish?
A: Yes, you can adjust the amount of dried chili to control the spiciness level.
Braised Lamb in Soy Sauce: A Classic Homestyle Recipe
Notes
Ingredients:
- Lamb, 800g
- Green onion, 1 segment
- Ginger, 5 slices
- Rock sugar, to taste
- Bay leaves, 2
- Star anise, 3 pieces
- Dried chili, 3 pieces
- Tsaoko (Cao Guo), half a piece
- Cinnamon, 1 piece
- Garlic, 5 cloves
- Sichuan peppercorns, to taste
- Red fermented bean curd with sauce, half + 2 tablespoons
- Light soy sauce, 10g
- Cooking wine, 20g
- Braised soy sauce, 8g
- Cumin powder, half a teaspoon
- Prepare all the ingredients.
- Cut the green onion into large pieces, crush the garlic, halve the dried chilis, slice the ginger, and crush the tsaoko.
- Rinse the lamb multiple times and then clean thoroughly.
- In a pot, add water and blanch the lamb with ginger and cooking wine to remove the blood, then wash it with warm water and drain.
- Heat oil in a pot, and stir-fry the spices until fragrant.
- Add the blanched lamb and stir-fry briefly.
- Add cumin powder and stir well.
- Pour in the cooking wine.
- Add the light soy sauce and braised soy sauce.
- Finally, add the red fermented bean curd sauce to coat the lamb pieces.
- Add enough water to cover the lamb, bring to a boil over high heat, then simmer for about 50 minutes on medium heat.
- Increase to high heat and reduce the sauce to your desired consistency.
- It's ready to serve!
- Rich in protein from lamb
- Contains spices that may aid in digestion
- Calorie-dense due to the lamb and oil
