Braised Lamb
A home-style braised lamb dish with white radish as the main ingredients, slow-cooked with a blend of aromatic spices until the meat is tender and falling apart. The rich, savory sauce and deep, fragrant flavor make it an appetizing dish that pairs beautifully with steamed rice.
Ingredients
Lamb (washed and cut into chunks)
to taste
White radish (washed, peeled, and cut into chunks)
to taste
Ginger (washed and crushed)
to taste
Garlic sprouts (washed and cut into sections)
to taste
Star anise
to taste
Cinnamon bark
to taste
Doubanjiang (broad bean paste)
to taste
Cooking wine
to taste
Stock
to taste
Salt
to taste
MSG
to taste
White pepper
to taste
Soy sauce
to taste
Chili oil
to taste
Cooking oil
30 g
Instructions
1
Ingredient Preparation
Wash and cut the lamb into chunks. Wash, peel, and cut the white radish into chunks. Wash and crush the ginger. Wash and cut the garlic sprouts into sections.
2
Stir-Frying
Add oil to a wok and heat. Add the ginger, star anise, cinnamon bark, doubanjiang, and lamb, and stir-fry until fragrant. Pour in the cooking wine and stock, and cook over medium heat.
3
Seasoning and Braising
Then add the white radish, salt, MSG, white pepper, and soy sauce, and braise until well-flavored. Add the garlic sprouts and chili oil, simmer for a moment, and serve.
