How to make Sichuan Braised Lamb
In the past 10 days, among the hot topics on the Internet, food production, especially Sichuan cuisine content, has attracted much attention. As a classic dish in Sichuan cuisine, braised lamb has become a popular choice in winter due to its rich taste and rich nutritional value. This article will introduce in detail the preparation method of Sichuan Braised Lamb, and attach structured data for reference.
1. Food preparation
| Ingredient name | Dosage | Remarks |
|---|---|---|
| lamb shank | 500g | It’s better to choose lamb with skin on |
| ginger | 20g | slice |
| garlic | 10 petals | Whole flap preserved |
| dried chili pepper | 5-8 pieces | Adjust to taste |
| star anise | 2 pieces | - |
| cinnamon | 1 short paragraph | - |
| light soy sauce | 2 scoops | - |
| Old soy sauce | 1 spoon | For color mixing |
| cooking wine | 2 scoops | - |
| rock candy | 15g | - |
2. Cooking steps
1.Preparing mutton: Cut the mutton into pieces and put it into a pot under cold water. Add cooking wine and ginger slices to blanch. After boiling, skim off the foam, remove and drain. Set aside.
2.Stir-fried spices: Heat a pan with cold oil, add ginger slices, garlic cloves, dried chili peppers, star anise and cinnamon and stir-fry over low heat until fragrant.
3.Lamb stew: Add the blanched mutton and stir-fry until the surface is slightly brown. Add light soy sauce, dark soy sauce and rock sugar in turn and stir-fry evenly. Pour hot water to cover the mutton, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours.
4.Collect juice and season: After the mutton is soft and tender, turn up the heat to reduce the juice. You can taste and adjust the saltiness during this period. Sprinkle with chopped green onion before serving.
3. Cooking Points
| key links | Technical points |
|---|---|
| Blanching treatment | The pot must be run under cold water to effectively remove the blood foam and fishy smell |
| Stir-fried spices | Stir-fry over low heat to avoid burning and release the full aroma. |
| Stew time | It takes at least 1.5 hours to achieve the best taste |
| Tips for collecting juice | Keep stirring for the last 10 minutes to prevent sticking to the pan |
4. Nutritional analysis
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| protein | 18.2g | Enhance immunity |
| fat | 15.6g | provide energy |
| iron element | 3.2mg | Prevent anemia |
| Vitamin B12 | 2.1μg | Promote hematopoiesis |
5. Hot Topic Association
In recent hot discussions in the food field, topics such as "Winter Warm-Up Recipes" and "Innovative Sichuan Cuisine Practices" are highly relevant to the content of this article. Data shows that since December, the number of searches related to "mutton recipes" has increased by 35% month-on-month, with Sichuan-style recipes being the most popular among young people.
6. Suggestions on changes to dishes
1.Spicy adjustment: You can reduce the amount of dried chili pepper according to taste, or use fresh red chili pepper to add a spicy flavor.
2.Ingredient innovation: Add white radish or carrots to the stew, which can absorb the meat flavor and balance the greasiness.
3.Utensil selection: Using a casserole for stewing can result in more even heating and a richer flavor.
By mastering the above points, you can easily recreate authentic Sichuan-style braised lamb at home. This dish has both warming effects and delicious experience, and is especially suitable for sharing with the family during the cold winter.
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