How to make flavorful and unique lamb stew for family meals

How to prepare Braised Lamb

• 1

  Prepare the lamb

  To clean and remove the odor of lamb, when you buy it, wash it thoroughly with water, then rinse with a little vinegar, and then wash again with water, drain and cut into bite-sized pieces about the length of a finger.

  Put a pan on the stove over medium heat, add 1 liter of water and boil with 2 slices of ginger.

  When the water boils, add the lamb and blanch for 5 minutes. After that, remove the lamb and place it in a bowl of ice water to cool for about 5 minutes, then remove and drain.

  Effective ways to remove the odor of lamb

  • You should remove some of the lamb fat because the fat is the part that causes lamb to have an unpleasant odor.
  • You can also use white alcohol and ginger or crushed roasted ginger to rub on the lamb for 30 minutes. Finally, wash it clean with water before cooking.

  

  
• 2

  Prepare the other ingredients

  Green onions cut at the root and set aside, remove withered leaves, wash clean and cut into pieces about 2 finger lengths.

  Shallots cut off the roots, peel, wash clean, and chop finely. Lotus root peeled and washed clean.

  Dried shiitake mushrooms, soak in water until soft, then remove, wash clean, and drain.

  Fresh bamboo shoots cut into pieces about 3 finger lengths, boiled briefly, then removed and washed clean with water.

  Dry tofu skin soaked in water for about 30 minutes until soft, then removed and drained.

  How to boil bamboo shoots and detoxify them:

  • You can soak bamboo shoots in rice water (for 2 to 3 days) or soak in lime water and then boil until the water is clear.
  • When boiling bamboo shoots, be careful not to cover the pot so that the toxins in the bamboo shoots can evaporate.

  See details: Safe way to boil fresh bamboo shoots, not bitter

  

  

  

  
• 3

  Stewing the Dish

  Place a pot on the stove, turn on the medium heat to warm the pot, add 2 tablespoons of cooking oil, and when the oil is hot, sauté the sliced shallots, green onion roots, and the remaining sliced ginger until fragrant.

  Next, add 2 tablespoons of fermented bean curd, 1 tablespoon of soy sauce, and each type of black bean sauce and stir-fry until aromatic.

  When the shallots and ginger are fragrant, add all the lamb meat, shiitake mushrooms, and prepared lotus root, stirring well to ensure the seasonings coat all sides.

  Add 2 tablespoons of rock sugar, 1 tablespoon of white wine, then add enough water to just cover the meat and bring to a boil for about 15 minutes on high heat, then cover, reduce the heat to low, and simmer for about 1 hour.

  Tip: While stewing the meat, you should occasionally open the lid and gently stir the stew to prevent the meat from sticking to the bottom of the pot!

  

  

  

  
• 4

  Complete and prepare the dipping sauce

  Open the lid and adjust the seasoning to taste, turn off the heat, then scoop the lamb into a clay pot for presentation, add tofu skin and bamboo shoots, cover the lid, and continue to place the pot on the stove and simmer on low heat for another 15 minutes.

  When the lamb stew boils, add chopped green onions, turn off the heat and remove the pot, invite the whole family to enjoy.

  Put 1 tablespoon of fermented tofu into a bowl with 1 tablespoon of water and 1 teaspoon of sesame oil, use a spoon to mash the tofu and stir well to combine the mixture, then add a few slices of chili for a delicious dipping sauce.

  

  

  

  
• 5

  Final product

  The hot, aromatic lamb stew with tender pieces of meat, infused with flavor, served with crispy fresh bamboo shoots and unique broth flavor. Dipping the meat into the fermented tofu will be very appetizing!