Braised mutton

Method

1. 01

   Step 1

   The lamb has been prepared, cut into chunks, and drained.

   

2. 02

   Step 2

   Cut out the fatty part

   

3. 03

   Step 3

   Heat oil in a pot, add fatty mutton and fry until the mutton fat is rendered. Add ginger, Sichuan peppercorns, and star anise and stir-fry until fragrant.

   

4. 04

   Step 4

   Then add lean lamb

   

5. 05

   Step 5

   After stir-frying until it changes color, add cooking wine to remove any fishy smell, and add light soy sauce to enhance the flavor.

   

6. 06

   Step 6

   Add dark soy sauce for color, stir well.

   

7. 07

   Step 7

   Then put it in a rice cooker or a clay pot, and add salt! (Add a little water to the rice cooker, use the rice cooking function or the lamb/beef function.)

   

8. 08

   Step 8

   Add plenty of water to the clay pot, bring to a boil over high heat, then reduce to medium-low heat and simmer for 2 hours.

   

9. 09

   Step 9

   Bring the clay pot to a boil over high heat and add salt.

   

10. 10

    Step 10

    Prepare carrots and yams by cutting them into chunks in advance.

    

11. 11

    Step 11

    Once the lamb is tender, add it to a clay pot and cook over high heat until done. (After cooking in a rice cooker, open the lid, add carrots and yams, and continue to simmer for ten minutes.)

    

12. 12

    Step 12

    Min Ruyi's creation - Braised Lamb