Recommended main dish for Spring Festival: Home-style Braised Lamb
Braised mutton, many places have this dish. The methods vary greatly, as do the seasonings and flavors. Some versions come with broth, which can be used to steam buns after eating the mutton.oil soybean skin, old tofu,big Chinese cabbage,coriander and so on.are cooked and eaten together. Some places add Chinese cabbage to the braised mutton while cooking, while others use only pure mutton without any additions. In our area, we mainly focus on beef and mutton, with each place having its own unique methods.The spices used are not as diverse, and no carrot
is added. This is a characteristic of Xinjiang cuisine, emphasizing original flavor.It especially reflects in the way beef and mutton are prepared. The reason is that the beef and mutton here are unique. Adding green and red chili peppers to the braisedmuttonis a common practice for coloring and spicing. I had this braised mutton at a Hui restaurant, paying close attention to the ingredients and seasonings while tasting it.Each time I eat a special dish, I treat it like finding a treasure, meticulously tasting each piece of meat and examining the spices in the bottom of the plate. Recipe
obsessed with recipes might all be like me. After researching the seasonings at home, I finally recreated this braised mutton. The taste is rich and fragrant, with a shiny red color. If you doubt it, give it a try. Main ingredients: bone-in mutton ：vegetable oil, salt, dark soy sauce, ginger, green and red chili peppers, small
fennel
,sesame seeds, Sichuan peppercorns, cinnamon, red yeast rice Step 1: Rinse the mutton, cut it into pieces, and cook in cold water until boiling, then remove. Wash and slice the green and red chili peppers. Step 2: Heat a pan with oil until seven-tenths hot, add mutton and stir-fry to release moisture and bring out fragrance, then add ginger, fennel seeds, Sichuan peppercorns, and cinnamon, stirring evenly for aroma.Step 3: Add dark soy sauce and stir-fry evenly, then pour in water and red yeast rice. Bring to a boil and stir-fry until thickened, then cover with a lid and simmer on low heat for about 40 minutes. Step 4: Add salt and continue cooking until the mutton is tender, then add green and red chili peppers and stir-fry evenly before serving with a quick reduction of sauce.
Boil the lamb in cold water until it comes to a boil, then remove and rinse.Wash the green and red peppers. Cut the peppers into segments.
Heat the pot with cool oil, fry the lamb when the oil is 70% heated, adding ginger, fennel seeds, mustard seeds, and cinnamon sticks, stir-fry until fragrant.
Add dark soy sauce and stir-fry evenly. Add hot water and red yeast rice.Bring to a boil and stir-fry evenly, then cover with a lid and simmer on low heat for about 40 minutes. Stir in salt and continue cooking until the lamb is fully cooked through, add the green and red peppers, stir-fry evenly, then cook over high heat to reduce the sauce before serving.
Red yeast rice can enhance color and has health benefits like tonifying the spleen, aiding digestion, promoting blood circulation, and resolving stasis. However, do not use too much as it may easily stain.
The lamb must be cooked with low heat until fully tender before adding salt and peppers.The lamb should be thoroughly simmered on low heat until tender to properly season and add the peppers. The efficacy of removing stasis, but do not add too much easily coloring ingredients.
Cook the lamb with medium-low heat until thoroughly tender before adding salt and chili.
