On a cold winter afternoon, the lamb stew by the fireplace emanates an enticing aroma. The rich meaty scent intertwines with the warm glow of the fire, creating a comfortable and soothing atmosphere. The lamb in the pot has been simmered for a long time, becoming tender, juicy, and exuding a mouthwatering fragrance. Every bite brings forth a burst of rich meat juices and a delicate texture, as if it were a gift from nature. They dance on the taste buds, offering a sublime enjoyment to those who savor it.
Ingredients for delicious mutton pot:
| Mutton | 400g |
| Green radish | 300g |
| Green onion | 20g |
| Garlic | 5g |
| Ginger | 5g |
| Garlic | 20g |
| Sichuan Pepper | 10g |
| Star anise | 5g |
| Cinnamon bark | 3g |
| Fragrant leaves | 2g |
| Dried chilli | 5g |
| Cinnamon bark | 3g |
| Cooking wine | 20ml |
| Chili paste | 20g |
| Salt | 3g |
| Pepper powder | 2g |
| Light soy sauce | 10ml |
| Dark soy sauce | 2ml |
| Essence of chicken | 1g |
| Sugar | 1g |
Steps:
1.Clean the lamb and cut it into even small pieces using a sharp knife and a clean cutting board. Place the lamb on the cutting board and remove any bones and tendons. Then, carefully cut through connective tissues or trim off bones with the tip of the knife to make it easier to cut the meat into smaller pieces. Next, use the knife to cut the lamb into uniformly sized small pieces, usually around 2-3 centimeters. Be mindful of keeping your fingers away from the blade and ensure a stable cutting motion.
2.Cut the green radish into rolling blocks. Start by washing the green radish and removing any dirt or uneven parts. Then, use a sharp knife to cut the green radish into segments of desired length, according to personal preference and recipe requirements. Next, place each segment of the green radish on the cutting board and cut it into approximately 1.5-2 centimeter thickness. Then, stack similar thickness slices of green radish together and cut them again into approximately 1.5-2 centimeter width, forming rolling blocks. Repeat these steps until all the green radish is cut into rolling blocks.
3.Cut the scallions and garlic chives into appropriate lengths, usually around 3-5 centimeters. Slice the garlic and ginger.
4.Prepare a clean bowl. Take a suitable amount of Sichuan peppercorns and put them in the bowl. Sichuan peppercorns provide a unique numbing and spicy flavor, so the quantity to use can be determined based on personal preference and recipe requirements. Add a few star anise pieces, which give a rich aroma to the dish. Usually, one or two star anise are enough. Put some bay leaves into the bowl. Bay leaves have a fresh fragrance that adds flavor to the dish. You can choose to use fresh or dried bay leaves. Finally, add an appropriate amount of dried chili peppers. Dried chili peppers bring a spicy taste to the dish. Choose the amount according to personal preference for spiciness.
5.Prepare a suitable stewing pot and place the lamb inside. Add a few slices of fresh ginger, which helps remove any gamey smell and enhances the aroma. Pour in an appropriate amount of cooking wine, usually around 30 milliliters. Cooking wine can remove the gamey flavor and improve the tenderness of the meat. When the water starts boiling, some foam may appear. Carefully skim off the foam using a strainer or a spoon. The foam mainly consists of blood, impurities, and fat, and if not removed promptly, it may affect the taste and clarity of the dish.
6.Heat oil in a wok or pan over low heat. Add the spices and gently stir-fry them with a spatula or wooden spoon. This allows the spices to fully come into contact with the oil and release their unique aromas.
7.Add the blanched lamb to the wok and stir-fry until it turns white. Add chili sauce, scallion segments, and pour in water, ensuring that the water covers the lamb.
8.Once the water in the pot boils, add salt, pepper powder, cooking wine, light soy sauce, and dark soy sauce to season and enhance the color. Stir with a spoon until the color is evenly distributed, then add the green radish.
9.After the broth in the pot boils, transfer everything to a pressure cooker and simmer for 10 minutes. After 10 minutes, open the pressure cooker and add chicken bouillon and sugar for additional flavor. Now you can serve and enjoy your delicious meal!
Tips:
- Choose high-quality lamb: Select fresh and tender lamb pieces, preferably from parts that are suitable for stewing, such as leg or shoulder. Fresh lamb will better retain the tenderness and texture of the meat.
- Properly handle the lamb: Before cooking, rinse the lamb pieces with clean water and remove any excess fat. If possible, you can soak the lamb in slightly salted water to remove any gaminess and enhance the flavor.
Lamb stew is not just a dish but also a reflection of a certain artistic conception. It combines the essence of ingredients with the wisdom of the chef, creating a delightful taste and a connection with one’s soul. Whether it’s for the taste buds or emotions, it brings an indescribable pleasure and satisfaction. Let us indulge in the aroma of lamb stew and experience its ambiance and beauty. It is the warm firelight in winter and nourishment for the soul. Let’s share this deliciousness with loved ones and friends, creating wonderful and unforgettable memories together.