Homemade Recipe for Braised Lamb with Oyster Sauce

One day, browsing the internet, I came across a food expert's seafood sauce lamb dish.I was truly tempted by its bright red color. On a weekend trip to the market, I encountered a Xinjiang uncle selling fresh lamb. Many people were buying it, so I followed their lead and bought 2 pounds of already minced lamb, splitting it into two portions. I used one portion for this seafood sauce lamb dish; hahaha...

Lamb is tender and nutritious, with higher protein content and lower fat compared to pork.,it also contains more essential amino acids, and has the effect of replenishing kidney essence, warming the middle burner, expelling coldness, nourishing blood, tonifying qi, and enhancing appetite. Therefore, eating lamb in winter can both resist the cold and nourish one’s body; it is indeed a win-win situation.For someone like me who tends to have cold hands and feet and catch cold easily in winter, eating more lamb is quite suitable.

Addingcarrot and simmering them together, because carrots need oil for better absorption by the human body. After slow cooking, the lamb becomes very tender and even more delicious. Olive oil enhances absorption and makes the lamb tender and more flavorful after simmering...

　　Ingredients Main ingredients

500g of meaty lamb with skin, 150g of carrots, 20g of seafood sauce, 4 dried red peppers,ginger 10g, star anise 1 piece, cinnamon 2 small pieces, salt 3g, cooking wine 5ml, soy sauce 5ml.Ginger Steps 1. Put the meaty lamb with skin in a deep bowl and soak it in water for 2 hours, changing the water three times during this period. 2. Cook the lamb in cold water, adding ginger slices and cooking wine to remove bloodiness.3. After blanching, wash off the blood stains from the lamb under running water and set aside. 4. Prepare other ingredients.

5.

Red

raddish

peels,

and cuts it into cubes.

6. Heat oil in a pot, add ginger slices, star anise, cinnamon, and dried red peppers, stir-fry until fragrant.7. After releasing the aroma, add 20g of seafood sauce, stir-fry over low heat. 8. Add the blanched lamb and stir-fry it.

9. Pour in cooking wine along the edge of the pot.

10. Add soy sauce.

11. Stir until well combined.

12. Add enough hot water to cover the ingredients, simmer over medium heat for 30 minutes.

13. Add the carrots.

14. Continue cooking until the lamb is very tender, then season with salt and reduce the sauce before serving.

15. Finished dish image.

16. Finished dish image.

Note:

1: Using seafood sauce to stir-fry the lamb can help reduce its fishy odor.

2: The seafood sauce already has some saltiness, so less salt should be added when seasoning.

Tips:

1: Sautéing the lamb with seafood sauce can reduce its fishy smell.

2: Seafood sauce already has a certain level of saltiness, so less salt should be added.