Shishan Braised Lamb
Shanghai-style braised lamb with a golden hue and tender, succulent meat.
Ingredients
Lamb with skin and cartilage (lamb belly meat is best)
1000g
Sesame oil
250g
Fermented red bean curd (Nam Yue)
15g
Chu Hou paste
2g
Dark soy sauce
5g
Salt
3g
Sugar
3g
MSG
3g
White pepper powder
2.5g
Shaoxing wine
25g
Ginger
50g
Scallions
100g
Garlic cloves
30g
Palm oil
1500g
Secondary stock
150g
Instructions
1
Step 1
Scrape the lamb skin and any hair clean, place the whole piece into boiling water with ginger and scallions and cook until about 80% done, then remove and drain off the water.
2
Step 2
Heat the wok over high heat, add the palm oil and heat to about 80% hot, place the lamb pieces into the oil and fry until slightly golden, then transfer to a strainer and rinse off the excess oil in clean water.
3
Step 3
Heat the wok over high heat, pour in the sesame oil, add the crushed ginger chunks, scallion sections, garlic cloves, star anise, cassia bark, dried tangerine peel, fermented red bean curd, and Chu Hou paste; stir to combine and sauté until fragrant. Add the lamb pieces, splash in the Shaoxing wine, then add water, dark soy sauce, salt, sugar, MSG, and white pepper; stir to mix evenly. Cover and simmer over low heat until the skin is cooked through and well seasoned. Strain out the original sauce through a sieve and set aside.
4
Step 4
Cut the cooked lamb with the skin attached into rectangular blocks, arrange neatly in a bowl with the skin facing down and the meat facing up, pour in the reserved sauce, and steam until thoroughly cooked. Pour off the sauce, invert the lamb onto a serving plate, combine the reserved sauce with secondary stock and a wet cornstarch slurry to thicken, pour over the lamb, and garnish with a sprinkle of fried sesame seeds and chopped scallions to serve.
