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Stewed Lamb in Brown Sauce

  • Difficulty

    easy

  • Serves

    4

  • Preparation time

    15min

  • Total time

    2h

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Ingredients

  • Lamb chop
    800g
  • Green garlic
    100g
  • Ginger slices
    20g
  • Chopped scallion
    40g
  • Oil
    10g
  • Cooking wine
    20g
  • Light soy sauce
    10g
  • Dark soy sauce
    10g
  • Thick broad-bean sauce
    30g
  • Red preserved bean curd
    1pc
  • Salt
    1teaspoon
  • Rock sugar powde
    10g
  • Cinnamon bark
    1segment
  • Bay leaf
    2pcs
  • Dried red pepper
    5g
  • Chinese prickly ash
    1teaspoon
  • Tsaoko amomum fruit
    1pc
  • Star anise
    2pcs
  • Clean water
    800g

Preparation

  • 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

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