Braised Lamb
A savory, lightly spicy lamb dish slow-braised with preserved mustard greens and red chili peppers.
Ingredients
Lean lamb (washed, cut into chunks, blanched in boiling water, then drained)
100 g
Pickled mustard greens
100 g
Red chili pepper
1
Scallion (washed and cut into segments)
1
Ginger (washed and sliced)
1 small
Garlic
9 cloves
Stock
5 tbsp
Cooking wine
3 tsp
Doubanjiang (broad bean paste)
2 tbsp
Salt
1 tsp
MSG
2 tsp
Instructions
1
Step 1
Wash the lamb and cut into chunks, then blanch in boiling water and drain. Wash the scallion and ginger, cutting them into segments and slices respectively.
2
Step 2
Heat oil in a pan, add the doubanjiang and stir-fry until fragrant, then add the stock. Bring to a boil and simmer briefly, skimming out any residue. Add the lamb, cooking wine, salt, MSG, scallion, and ginger. Bring to a boil, then reduce to low heat and simmer slowly until the meat is tender and the sauce has thickened.
