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. |
