braised lamb
| Lamb chops 2000g | White radish One |
| Red dates 3 pieces | Wolfberry 20 pieces |
| Light soy sauce 30ml | Old soy sauce 5ml |
| Brown sugar 80g | Star anise one |
Step 1
Cut the mutton into pieces, rinse well, put water in the pot, put the mutton in cold water, and set it over medium heat.
Step 2
Cut the mutton into pieces, rinse well, put water in the pot, put the mutton in cold water, and set it over medium heat.
Step 3
Take out the blanched mutton and rinse it with running water.
Step 4
Total cooking time is about 2 hours, (choose "fermented bean curd hoof" or similar close option)
Step 5
Put the rinsed mutton into the pot, add enough water to almost cover the mutton, bring to a boil over high heat, peel the white radish and cut it into large pieces and put it into the pot. After boiling for 15 minutes, take out the radish and discard it. Need not
Step 6
After taking out the radish, add about 80g of brown sugar and one star anise (the brown sugar was brought back from my trip to Cambodia. The sweetness of brown sugar is relatively low. If you don’t have it, you can use about 60g of rock sugar instead, and because there is a lot of mutton. , Shanghai tastes a little sweet, you can adjust the amount of sugar appropriately)
Step 7
After the sugar dissolves, add about 30ml of light soy sauce. No need to add salt.
Step 8
Add about 5ml of dark soy sauce to add color and continue to simmer over high heat
Step 9
After 40 minutes, turn to medium heat and simmer, add red dates and wolfberry
Step 10
After 40 minutes, turn to medium heat and simmer, add red dates and wolfberry
Step 11
After crisping, reduce the juice over high heat, depending on preference Braised mutton cooking tipsThe cooking methods are different in each place, Shanghai’s specialty is sweeter
