Braised Lamb
A braised lamb dish featuring a glossy red glaze and tender, flavorful meat.
Ingredients
Cooked lamb loin meat (cut into rectangular blocks)
250 g
Soaked wood ear mushroom
15 g
Soaked bamboo shoot slices
15 g
Soaked daylily
15 g
Shredded scallion
15 g
Shredded ginger
5 g
Wet starch slurry
25 g
Scallion (knotted)
to taste
Radish (cut into chunks)
to taste
Seasonings (specific types not listed)
to taste
Broth
to taste
Cooking oil (for deep-frying and stir-frying)
to taste
Instructions
1
Step 1
Wash the lamb and cut it into rectangular blocks about 1 inch long and 6 fen wide. Blanch the lamb in a pot of boiling water, then remove and rinse. Tie the scallions into knots. Peel the radish, then cut small ones into 2 pieces and large ones into 4 pieces.
2
Step 2
Place the wok over the heat. When it reaches about 60% hot, add the lamb pieces one by one and fry them until they turn a persimmon-yellow color. Remove and drain off the oil.
3
Step 3
Leave a little oil in the wok and place it over the heat. Add the shredded ginger and stir-fry briefly, then add the lamb, side ingredients, seasonings, and broth to braise. When the sauce has thickened and the meat is tender, remove from the wok and serve.
