Food 2: Braised Lamb
The most critical part of braising mutton is controlling the dryness during cooking.
Wash and dry the mutton thoroughly. Pour it directly into the pot and roast until a slightly burnt, toasty aroma develops – not the mutton itself being burnt, but fine particles adhering to the pot, creating a toasted flavor.
Extracting the red oil and then adding the mutton.
First, sauté fragrant oil, red chili peppers, chili sauce to extract red oil. Then, add the mutton and stir-fry. Add star anise, minced garlic and ginger, then pour in (liao jiu -), light soy sauce, salt, and adjust with old soy sauce and sugar for coloring.
Three, simmer in water, allowing the seasoning to have a close encounter with the mutton.
Add an appropriate amount of water, first bring to a boil over high heat, simmer for 30 minutes. Then, reduce the heat for medium heat, and finally, simmer over low heat…until all the moisture is gone, leaving only a rich, concentrated broth.
Scoop it up, with a feeling of triumph, and savor the tenderness, fragrance, smoothness, and elasticity…a lingering aroma remains in your mouth! If you have someone you love with you to enjoy a glass of red wine and a few sweet words, why not? It's heavenly!
