Braised lamb (home cooking)

Cooking Instructions

1. Soak the mutton in pieces for two hours to remove the blood water, rinse and drain the water, add ginger slices and cooking wine to the pot under cold water, skim off the floating dust and cook for three minutes after boiling

   

2. Remove the lamb and rinse it in cold water

   

3. Drain and set aside

   

4. Add all the spices to the cast iron pan and stir-fry until fragrant

   

5. Add the lamb and stir-fry well

   

6. Add light soy sauce, dark soy sauce, oyster sauce and rock sugar, add boiling water to cover the meat, and bring to a boil

   

7. Reduce to medium-low heat and simmer for 1.5 hours

   

8. Bring to a boil and reduce the juice over high heat. Lamb should be eaten hot