How to Cook Sandpot Lamb Rib Video
Earthen PotLamb Skewers The ingredients: 2 pounds lamb skewers, large white radish slices, green peas,,Green beans Sichuan sauce, soy sauce, cooking wine (or rice wine),sugar, scallions, ginger,garlic, salt, some cilantro, mushrooms, several pieces, butter,lettuce, several pieces.Preparation of ingredients for earthen pot lamb skewers: 1. Cut the lamb skewers into cubes;2. Half a large white radishcut into one-centimeter thick slices; are included.
Prepare the sliced lamb vertebrae for slow-cooking in a clay pot:
3. Wash half a small bowl of green peas;
4. Finely chop the scallions, ginger, and garlic (use more);5. Put about two ounces of Sichuan sauce into a bowl, add three to four tablespoons of soy sauce,
two tablespoons of cooking wine (or rice wine), one small spoon of sugar,
a little water, stir until the Sichuan
sauce is well mixed;
Preparation method for earthen pot lamb skewers:
1. Soak the lamb skewers in cold water for about 2-3 hours or longer to remove blood;2. Put the lamb skewers into a pot of cold water, bring to a boil and remove the foam, then transfer them to another boiling pot one by one;
3. The original soup from cooking the lamb can be kept for later use but make sure all foam is removed;4. Add the cut white radish slices and green peas into the pot with the lamb skewers;5. Bring to a boil over high heat, then simmer for one and a half hours;
6. During cooking, if water level drops, add water from boiling it again but ensure it is still boiling;
7. After one and a half hours of simmering, transfer the lamb skewers one by one into a colander to strain out the soup (remove the white radish slices and green peas);8. Heat a wok, add a small amount of cooking oil, then sauté the scallions, ginger, and garlic (use more) over low heat until golden; 9. Add the well-mixed Sichuansauce into the wok and continue to stir-fry on low heat until fragrant;
10. Place the cooked lamb skewers back into the earthen pot, stir-fry over high heat ensuring each piece is coated with the sauce,11. Pour in the strained soup (original stock) from the wok and simmer for ten minutes, then add a small amount of salt (about two grams) and mushrooms;
12. Simmer for two more minutes, then add prepared butter lettuce,
13. Cook for one to two minutes longer, sprinkle with chopped cilantro or green onions before serving.
8. Transfer the pan-fried lamb vertebrae into the clay pot, along with the stewed broth (original soup). Cook for 10 minutes, then add a small amount of salt (about 2 grams) and mushrooms. Braise for 2more minutes,then add the prepared lettuce. Cook for another 1-2 minutes, then sprinkle with chopped scallions or green garlic. Finish.
