Braised Lamb (100 Home-Style Dishes)
Ingredients
- 500g lamb leg meat
- 1 purple onion
- 1 carrot
- as needed scallions (chopped)
- 4 ginger slices
- 2 garlic
- 10-15 Sichuan peppercorns
- 3-4 dried hawthorn slices
- 1.5 light soy sauce
- 0.5 dark soy sauce
- 4 rock sugar
- 5g white pepper powder
- 2g chicken bouillon powder
- 5g salt
- 2g five-spice powder
- 2 bay leaves
- 1 cinnamon stick
- 2 yellow rice wine (Shaoxing wine)
Instructions
- Wash the lamb leg meat and cut into small pieces. Peel the carrot and cut into irregular chunks. Slice the onion. Chop the scallions and set aside. Slice the garlic.
- Place the lamb in a pot with cold water, add ginger slices and 6-7 Sichuan peppercorns. Bring to a boil and skim off the foam. Continue boiling for 5 minutes, then remove the lamb and set aside.
- Heat oil in a wok, add the onion, scallions, and 6-7 Sichuan peppercorns. Stir-fry until fragrant.
- Add bay leaves, cinnamon stick, and garlic slices. Continue stir-frying.
- Once the onion has softened slightly, add the lamb and stir-fry.
- Add 1.5 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 4 pieces rock sugar, and 2 tbsp yellow rice wine. Stir-fry evenly.
- Pour in boiling water to cover the lamb. Bring to a boil over high heat, then add 5g white pepper powder. Simmer over medium-low heat for 1 hour (or use a rice cooker's braising function for 1 hour). After 1 hour, add the carrot, 2g chicken bouillon powder, 2g five-spice powder, and 3-4 dried hawthorn slices (these help tenderize the lamb and reduce gaminess). Continue simmering over medium-low heat for another hour, adding 5g salt 20 minutes before finishing.
- Turn up the heat to reduce the sauce, leaving a little broth — it's delicious for dipping steamed buns!
