Stewed Chinese Lamb with Green Onions
To make an authentic lamb pot, we add green Chinese onion into the pot to enhance the flavor. The taste has a strong meaty taste with a strong lamb aroma.
1 green onions
2 dried chili peppers
2 green Chinese onion
1 lamb chop
1 star anise
1 amomum tsao-ko
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
- 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.
Cut green onion into strips. Cut ginger into slices. Chop dried red chili into small pieces. Wash and clean green Chinese onion.
Cut lamb chop into small pieces. Blanch into boiling water for 5 minutes. Remove and drain. Set aside.
Cut lamb into pieces. Blanch into 5 minutes. Remove and drain.
Add oil into the pot to stir-fry lamb meat for 5 minutes. Remove lamb to a plate.
Add 2 tablespoons of oil and fry green onion and ginger. Add lamb to stir-fry for 2 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.
When the meat is soft, add green Chinese onions. Stew for 15 minutes. Remove lamb and lamb chop from the pot.
Continue to cook until the remaining soup becomes less. Add cornstarch and cook until soup thickened.
Pour the juice on the lamb and lamb chops. Serve.