This braised lamb with angelica root is perfect for cooling down the body; it warms both the heart and the stomach. This way of making braised lamb with angelica root is truly delicious, with a chewy, springy skin and incredibly flavorful meat.
Materials
Braised Lamb with Angelica Sinensis | Home-Style Recipe Steps
Add starch to the lamb, rub it for a few minutes, then rinse it several times with clean water and it will be very clean.
Starch can absorb dirt from the surface of mutton.
Blanch the vegetables in cold water with ginger slices and rice wine to remove any fishy smell. Do not cover the pot; skim off any foam that rises to the surface after boiling.
If you're worried about it not being clean enough, rinse it several times with warm water. Make sure to drain the water thoroughly after washing.
Prepare some angelica root, orange peel, dried tangerine peel, bay leaves, and pitted red dates.
Heat oil in a wok, add ginger slices, and sauté until fragrant. Then add the lamb and stir-fry until it's caramelized and fragrant.
Add two more circles of Guangdong rice wine and continue to stir-fry over high heat.
Add two more circles of light soy sauce and stir-fry briefly to release the aroma of the sauce. This step can help to color the sauce beforehand.
Then transfer it to an enamel pot.
Add an appropriate amount of hot water, dried tangerine peel, orange peel, bay leaves, angelica root, pitted red dates, salt, light soy sauce, dark soy sauce, and white sugar.
Stir the seasonings evenly, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes, turning once halfway through. If you have time after cooking, turn off the heat and let it sit for an afternoon.
Take out only what you'll eat at night, so you don't have to cook the same pot repeatedly.
Bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.
Sprinkle with chopped green onions and it's ready to serve.
