Lamb Claypot
A dish made by braising marinated lamb slices with a flavor base and aromatic spices.
Ingredients
Lamb (lamb hindquarter)
600 g
Base oil
50 g
Base mixture
600 g
Medicinal wine
20 g
Spices
a pinch
Chinese medicinal herbs
a pinch
Cilantro (cut into segments)
20 g
Scallion (cut into segments)
20 g
Salt (for marinating)
1 g
MSG (for marinating)
3 g
Ginger juice (for marinating)
15 g
Cooking wine (for marinating)
10 g
Tenderizer powder (for marinating)
2 g
Meat tenderizer (for marinating)
2 g
Baking soda (for marinating)
2 g
Egg white (for marinating)
1
Soy sauce (for marinating, for color)
a small amount
Salad oil (for marinating)
50 g
Water (for marinating)
50 g
Spicy/Fragrant chili seasoning (for marinating, choose one)
5 g
Instructions
1
Main ingredient prep
Remove the tendons from the lamb, cut into 2 mm-thick slices, and soak briefly in water.
2
Marinating
To the main ingredient, add 1 g salt, 3 g MSG, 15 g ginger juice, 10 g cooking wine, 2 g tenderizer powder, 2 g meat tenderizer, 2 g baking soda, 1 egg white, a small amount of soy sauce (for color), 50 g salad oil, and 50 g water. Stir well to incorporate the flavors, then gently fold in 5 g of spicy chili seasoning (or fragrant chili seasoning).
3
Cooking method
Place the base oil in the pot, add the base mixture, then arrange the marinated main ingredient on top. Evenly sprinkle the medicinal wine, Chinese herbs, and spices over the lamb. Braise at 270°C for 4 minutes, switch to 130°C and braise for 3 minutes, release the juices, then braise for another 3 minutes. Top with scallion and cilantro before serving.
