Braised Lamb Segments

Name: Braised Lamb Segments
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 300g Lamb (tri-tip cut, main ingredient); 100g Potato (peeled, washed, cut into thin strips, fried into crispy potato shreds); 60ml Soybean oil (seasoning); 20g White sugar (seasoning); 1.5g Refined salt (seasoning); 5ml Vinegar (seasoning); 10ml Soy sauce (seasoning); 5ml Shaoxing wine (seasoning); 10g each Scallion, ginger pieces (seasoning); 15ml Sichuan peppercorn water (seasoning); 250ml Meat broth (seasoning)

Stir-fried lamb pieces with shredded potato, featuring a sweet, sour, salty, and aromatic flavor.

50 min

Easy

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Ingredients

Lamb (tri-tip cut, main ingredient) 300g

Potato (peeled, washed, cut into thin strips, fried into crispy potato shreds) 100g

Soybean oil (seasoning) 60ml

White sugar (seasoning) 20g

Refined salt (seasoning) 1.5g

Vinegar (seasoning) 5ml

Soy sauce (seasoning) 10ml

Shaoxing wine (seasoning) 5ml

Scallion, ginger pieces (seasoning) 10g each

Sichuan peppercorn water (seasoning) 15ml

Meat broth (seasoning) 250ml

Instructions

Preparation

Cut the lamb into 8 cm long segments. Peel and wash the potato, cut into thin strips, then fry in oil to make crispy potato shreds.

Fry Lamb Segments

Add soybean oil to the wok, heat to 70% (medium-high heat), add the lamb segments, fry until bright red, then remove and set aside.

Braise

Add soybean oil to the wok, fry scallion and ginger pieces to release aroma, add white sugar and stir-fry until apricot yellow, then add meat broth, soy sauce, Shaoxing wine, and Sichuan peppercorn water. Add the fried lamb segments to the wok, simmer over low heat until the sauce thickens and the lamb is tender. Transfer to a plate, place the crispy potato shreds around the lamb and serve.