How to Make Home-style Hunan Flavor Braised Lamb Ribs with Rich Fragrance
Red-braised lamb ribs are indispensable in the cold winter, with a rich and delicious aroma that can warm the body and dispel cold. Today, I recommend a Hunan flavor red-braised lamb rib recipe, simple yet fragrant and spicy. Mariana is recommended for this dish.
Ingredients:
Appropriate amount of lamb ribs,Radish 1 piece,Green garlic stems 3 ounces.
Seasonings:
One spoon of second-cask white wine,Slices of ginger and garlic cloves, Cloves, cinnamon bark,Dried red chili peppers, Citrus peel, shredded citrus peel,Doubanjiang (fermented broad bean paste), Black pepper powder,Dark soy sauce, Monosodium glutamate, Salt to taste.Preparation: 1. Cut the lamb ribs into suitable sizes, season with salt until it becomes sticky and marinate for more than 20 minutes.2. Carrot
peeled and cut into dice,
Green garlic stems
cut into segments, wash the garlic cloves.Cooking steps: 1. Heat the wok, add oil, when the oil is hot, add ginger slices to release their fragrance, then add marinated lamb ribs and stir-fry over medium-low heat until the water from the lamb ribs evaporates,beef flavor comes out.
2. Add star anise, cinnamon bark, and dried red chili peppers together, stir-fry to release their aroma, then add a spoon of Doubanjiang and stir-fry to bring out its soy sauce fragrance, then pour in 1 spoon of second-cask white wine and cover the lid for about 15 seconds.
3. Open the lid and dry the remaining alcohol, add enough water to submerge the lamb ribs, add radish pieces, add black pepper powder, dark soy sauce, and shredded citrus peel, stir evenly, then cover with a lid and bring to a boil over high heat.4. Switch to low heat and simmer for 40 minutes, add garlic cloves, continue to simmer for another 30 minutes, open the lid and use high heat to reduce the sauce until it is appropriate, add green garlic stem segments and monosodium glutamate, stir evenly, pour into a preheated sandpot, bowl
and serve.
Open the lid and cook off the remaining wine sauce.Add enough water to cover the lamb ribs in one go, add carrot pieces, and then add pepper powder, dark soy sauce, and dried tangerine peel. Stir well and cover with a lid. Cook over high heat.
Turn down to low heat and braise for 40 minutes. Add garlic cloves, continue braising for another 30 minutes.Once the sauce is appropriate, add scallion segments and chicken essence, stir-fry evenly, then pour into a preheated clay pot. Serve immediately.
Note:
To fully extract the aroma from the lamb, add small amounts of water multiple times during the stir-frying process.
