Braised Mutton
Red-braised lamb with vibrant color and tender, fall-off-the-bone meat.
Ingredients
skin-on raw mutton
1000 g
green garlic leaves (cut into sections for later use)
5 g
ginger pieces (lightly crushed)
50 g
scallion knots
10 g
Shaoxing wine
100 g
dark soy sauce
150 g
rock sugar
100 g
refined salt
5 g
MSG
2.5 g
water starch
15 g
Instructions
1
Blanching
Put the mutton in a pot of clean water, bring to a boil over medium heat, then remove and rinse clean. Cut the green garlic leaves into sections and set aside.
2
Braising
Place the mutton, Shaoxing wine, dark soy sauce, refined salt, scallion knots, and lightly crushed ginger pieces in a pot. Add enough clean water to submerge the meat, bring to a rolling boil over high heat, skim off any surface scum. Add rock sugar and simmer over low heat for approximately 3 hours. When the meat is tender, remove it from the pot, discard the bones, cut into 3.5 cm squares, return to the pot with the original sauce, and thicken the sauce over high heat. Once the sauce has thickened, add MSG and green garlic leaves, thicken with water starch, bring to a boil, and the dish is ready.
