Red-Braised Lamb
A glossy, richly aromatic braised lamb. The meat is first blanched to remove any gaminess, then stir-fried with seasonings and braised.
Ingredients
lamb rib meat (washed, cut into 4 cm cubes)
500 g
carrot (washed and sliced)
20 g
garlic chive segments
50 g
soybean oil
30 g
baijiu (for blanching)
30 g
Shaoxing wine
40 g
chili paste
5 g
soy sauce
10 g
sugar
2 g
scallion segments and ginger slices
20 g
star anise
4
Instructions
1
Step 1
Wash the lamb rib meat and cut it into 4 cm cubes. Place it in a pot, add an appropriate amount of water, along with a pinch of scallion segments, ginger slices, and baijiu. Bring to a boil and blanch for about 1 minute, then immediately remove the lamb and rinse it in clean water. Wash the carrot and slice it.
2
Step 2
Heat a wok over high heat, add the soybean oil, and stir-fry the scallion segments and ginger slices until fragrant. Add the lamb and stir-fry, followed by the Shaoxing wine and sugar, and stir-fry for 1 minute.
