Lamb with Red Rice Wine Lees
A renowned Fuzhou specialty of lamb slow-cooked in red yeast rice lees (hongzao), yielding tender, flavorful meat infused with a rich, aromatic wine-lees fragrance.
Ingredients
Lamb (cut into 4.5 cm long, 3 cm wide pieces, blanched in boiling water to remove blood and gamey odor)
750 g
Red rice wine lees
50 g
Shaoxing wine
125 g
Shrimp oil
25 g
Sesame oil
5 g
Cooked winter bamboo shoots (cut into tangerine-petal shapes)
100 g
Minced ginger
0.5 g
Sugar
15 g
Superior stock
750 g
Peanut oil
50 g
Instructions
1
Preparation
Cut the lamb into pieces 4.5 cm long and 3 cm wide, blanch in a pot of boiling water to remove the blood and gamey odor, then drain. Cut the winter bamboo shoots into tangerine-petal shapes.
2
Cooking
Place a wok over medium heat, add the peanut oil and heat through. First add the minced ginger and red rice wine lees and stir-fry a few times, then add the winter bamboo shoots, sugar, shrimp oil, Shaoxing wine, and lamb pieces and stir briefly. Pour in the superior stock, switch to low heat, and simmer for about 1 hour. Transfer to a soup bowl, drizzle with sesame oil, and serve.
