How to Make Braised Lamb_slices

Sauce Mutton How to make it delicious? What ingredients and steps are needed to make homemade sauce mutton at home according to the editor of Cooking Network?Ingredients？Cooking Network The editor provides a simple recipe with illustrations for making sauce mutton, allowing novice cooks to prepare a tasty dish.

Introduction to the ingredients for sauce mutton

Main Ingredients:

Lamb (510 grams)

Side Ingredients:

Haitian Sauce Doubanjiang Sauce(3 tablespoons) Haitian Doubanjiang (2 tablespoons), Handan Doubanjiang (2 tablespoons)Star Anise(2-3 pieces)Tsp Haoqiao( )Rice Wine (half a bottle cap) Five-spice Powder ( )Garlic (4-7 cloves)

Steps for making sauce mutton:

First, soak the lamb leg in water to remove blood.Lamb leg meat should be cleaned and cut into pieces, with optional parts kept aside; I took out a small bowl of it. Prepare the following ingredients.Add half a bottle cap of rice wine to the cleaned lamb, mix well by hand. Then add three tablespoons of Haitian Doubanjiang.

Finally, add one tablespoon.

Mix well.

Add minced garlic.

A small amount of chicken essence.

Mix thoroughly.

Cover with gloves and let it marinate in the refrigerator for at least 30 minutes, or use; I used available materials to marinate the lamb.

In a hot pan with cold oil, add two tablespoons of Haitian Doubanjiang and two tablespoons of Handan Doubanjiang.

Then add the lamb pieces.Stir-fry until each piece is coated with sauce.

Use low heat to stir-fry evenly; do not use high heat or it will burn at the bottom of the pan.

Add two cups of water.

The water should cover the meat. Add star anise and Tsp Haoqiao.

Cook over minimum heat for a long time.

Continue cooking until all the water has been reduced, this process is very long; inexperienced cooks must watch closely to avoid burning the pan. I did not stir while cooking, but kept an eye on the water level.

Until there is no more soup in the pot, you will get the best result when the meat pieces have absorbed all the sauce and juice.

Finished product

Take a picture from afar

Is it tempting?

Close-up shot; one taste and you'll love it forever.

Tips:

Marinate well for this sauce mutton.

Did you notice there's no need to add salt?

If making in larger quantities, some salt may be added, but I only used about 1 pound of lamb, so the salt in the sauce is sufficient.

Do not let the pot dry out during cooking; just keep an eye on it until you see the soup has been reduced to a small amount.

2The sauce mutton should be cooked until all the soup is absorbed by the meat.

This braised mutton sauce must be marinated well.

Have you noticed that no salt is added?

Of course, if you make more, you can add a little salt. I only have about 1 pound, so the salt in the sauce is sufficient, hence no additional salt is needed.

Please check frequently during cooking; it's fine when the pot isn't dry.

It's best to let the soup reduce until the liquid is almost gone at the end of cooking.