Stewed Lamb in Brown Sauce

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step 1
Put 800g lamb chops, 800g clean water, 10g sliced ginger, 20g chopped scallion and 20g cooking wine into the main pot
step 2
Blanch the materials at 10min/100℃/ B-REV 0.5.Take out and clean the lamb chops before cleaning the main pot
step 3
Put 10g oil, 10g sliced ginger, 30g thick broad-bean sauce and 20g chopped scallion into the main pot
step 4
Add 2pc star anise, 2 bay leaves and 1 section of cinnamon bark
step 5
Add 1 teaspoon of Chinese prickly ash, 5g dried pepper and 1 Tsaoko amomum fruit
step 6
Stir fry the materials at 2min/120℃/ B-REV 0.5
step 7
Add the blanched mutton chops, 10g dark soy sauce, 10g light soy sauce, 1pc red preserved bean curd and 10g rock sugar powder
step 8
Pour in 800g clean water
step 9
Put on the measuring cup and simmer the materials at 70min/100℃/B-REV 0.5
step 10
Take out the measuring cup and boil the materials at 20min/110℃/B-REV 0.5 again to reduce the liquid
step 11
Add 1 teaspoon of salt and 100g chopped scallion
step 12
Stewed the materials at 3min/110℃/ B-REV 0.5
step 13
Enjoy the stewed lamb in brown sauce when the stewing operation is finished