Braised Lamb
A classic Cantonese-style lamb dish: the meat is deep-fried, then braised, then deep-fried again until golden in color—fragrant, tender, and silky-smooth.
Ingredients
Lamb (washed, mixed with red soy sauce and dry starch, coated on lamb skin)
1000 g
Galangal
50 g
Shaoxing wine
25 g
Red soy sauce
20 g
Lard (for deep frying, 150 g used)
1000 g (150 g used)
Stock
50 g
Pork belly (cut into chunks first and stir-fried until fragrant)
250 g
Mango silk (pickled in sweet and sour sauce)
100 g
Hawthorn cake shreds
100 g
All-purpose flour
to taste
Soy sauce
to taste
Sichuan pepper powder
to taste
Raw garlic
to taste
Sesame oil
to taste
Fine salt
to taste
Starch
to taste
MSG
to taste
Secondary stock
to taste
Minced raw scallion
to taste
Instructions
1
Deep-fry lamb
Wash the lamb, mix red soy sauce and dry starch evenly, coat the mixture on the lamb skin, deep fry in a wok until golden brown, then remove.
2
Stew the lamb
Put the deep-fried lamb into a pot (with a bamboo mat at the bottom), add secondary stock, Shaoxing wine, galangal, raw garlic, fine salt, red soy sauce, and pre-stir-fried pork belly chunks. Bring to a rolling boil over high heat, then simmer on low heat until the lamb is tender. Remove the lamb, discard the pork belly, debone the lamb and cut into pieces 5 cm long and 1.5 cm wide, arrange on a plate. Mix soy sauce, MSG, sesame oil, stock, and starch water in a small bowl to make a thick sauce.
3
Steam, fry, toss and stir-fry
Place the lamb pieces in a steamer and steam for 2 minutes, remove, sprinkle with dry starch. Heat the wok, add lard, pour in the lamb and fry briefly, then remove with a skimmer. Add Sichuan pepper powder and minced scallion to the wok and stir-fry until fragrant, add the lamb, pour in Shaoxing wine, add the prepared thick sauce, toss evenly, then transfer to a plate. Arrange the pickled mango silk and hawthorn cake shreds on the side. Dipping sauce: sweet sauce.
