The aroma of red-braised lamb is akin to a soothing stream that gently caresses your nostrils, making it impossible to resist its allure. The lamb, meticulously cooked, becomes tender and infused with delicious flavors. With every bite, you can almost hear the juices oozing out in your mouth. The harmonious combination of the sauce and lamb creates an exquisite sensation on your palate, resembling a grand symphony playing out on your taste buds.
Ingredients for Braised Lamb in Soy Sauce
| Mutton | 900g |
| Yellow rice wine | 500g |
| Garlic | 20g |
| Ginger | 8g |
| Salt | 6g |
| Rock sugar | 4g |
| Dark soy sauce | 5g |
| Pepper | 12g |
| Star anise | 2g |
| Cinnamon bark | 3g |
| ScallionScallion | 3g |
Steps:
1.Prepare fresh lamb. Soak it in cold water for an hour to remove any gamy smell.
2.Slice scallions, ginger, and garlic, and set them aside on a plate for later use.
3.Prepare a white radish and slice it, then set it aside on a plate.
4.In a pot, place the lamb in cold water to remove any blood and off-putting odor. Add a suitable amount of yellow rice wine to eliminate the gamy flavor. Once the water boils, skim off any foam that forms on the surface.
5.Boil for an additional two minutes, then remove and rinse the lamb to get rid of excess water.
6.In the pot, add a moderate amount of cooking oil and sauté all the prepared ingredients until fragrant. Add the lamb and stir-fry to remove moisture, then add an appropriate amount of dark soy sauce and stir-fry until the meat browns.
7.Transfer the lamb to a clay pot, add a suitable amount of water, and include mushrooms. Cover the pot and bring it to a boil, then reduce the heat and simmer for one hour.
8.Add the sliced white radish, which not only adds flavor but also effectively removes any gamey taste. Stir well.
9.Cover the pot and simmer for 15 minutes. After the time is up, garnish with chopped scallions and cilantro. It’s ready to be enjoyed.
Tip
1.Indulging in lamb while sipping on a glass of red wine adds a delightful flavor to life.
2.The quantity of chili can be adjusted based on individual preferences.
3.Blanching the lamb and radish in boiling water helps eliminate any gamey aroma from the meat.
4.If there is an abundance of broth, you can first adjust the seasoning, scoop out some for noodles, and then reduce the remaining liquid.
Red-braised lamb is akin to an ingredient that narrates tales. With its distinctive taste, it portrays the ever-changing seasons of nature and reflects the bittersweetness of life. Each taste is like having a heartfelt dialogue with it, allowing us to discover the joy and satisfaction that food brings in our everyday existence.