Ingredients
-
1 green onions
-
1 ginger
-
2 dried chili peppers
-
2 green Chinese onion
-
1 lamb chop
-
250g lamb
-
1 star anise
-
1 amomum tsao-ko
-
Seasoning Ingredients
-
2 tablespoons oil
-
2 teaspoons salt
-
1 tablespoon light soy sauce
-
1 tablespoon sugar
-
1/2 tablespoon dark soy sauce
-
1 tablespoon cooking wine
-
1 tablespoon cornstarch
Directions
Tips
- Blanch lamb and lamb chop into boiling water to remove bad taste.
- During stewing, add green Chinese onion into the pot to enhance the flavor. It also makes the taste much better.
Steps
|
1
Done
5 minutes
|
Cut green onion into strips. Cut ginger into slices. Chop dried red chili into small pieces. Wash and clean green Chinese onion. |
|
2
Done
10 minutes
|
Cut lamb chop into small pieces. Blanch into boiling water for 5 minutes. Remove and drain. Set aside. |
|
3
Done
10 minutes
|
Cut lamb into pieces. Blanch into 5 minutes. Remove and drain. |
|
4
Done
5 minutes
|
Add oil into the pot to stir-fry lamb meat for 5 minutes. Remove lamb to a plate. |
|
5
Done
5 minutes
|
Add 2 tablespoons of oil and fry green onion and ginger. Add lamb to stir-fry for 2 minutes. |
|
6
Done
65 minutes
|
Add lamb chop, star anise, Amomum tsao-ko. Then add salt, light soy sauce, sugar, dark soy sauce, cooking wine, and water. Bring to a boil. Cover with a lid and use low heat for 1 hour. |
|
7
Done
25 minutes
|
When the meat is soft, add green Chinese onions. Stew for 15 minutes. Remove lamb and lamb chop from the pot. |
|
8
Done
5 minutes
|
Continue to cook until the remaining soup becomes less. Add cornstarch and cook until soup thickened. |
|
9
Done
5 minutes
|
Pour the juice on the lamb and lamb chops. Serve. |
