Incredibly delicious
Materials
Steps for making braised lamb spine
An ultimate culinary feast, authentic Northeastern flavor, incredibly delicious!
Super delicious
After blanching the lamb spine, rinse it clean with warm water and drain. (Put it in cold water, bring it to a boil, and blanch for 2 minutes. Then take it out and add scallions, ginger, and cooking wine.)
You need to add two kinds of oil: 30 grams of animal fat and 70 grams of cooking oil. Heat them up.
Add the peppercorns and stir-fry for 3 seconds, then add a star anise and stir-fry until fragrant.
Add scallion segments and ginger slices
After stir-frying
I added the lamb spine to the hot oil and stir-fried it constantly. Because there was too much, I only added 2/3 of it and didn't stir-fry the rest.
Stir-fry over high heat for about 2 minutes
You will probably need these seasonings: soy sauce, matsutake mushroom seasoning, thirteen-spice powder, salt, sugar, and Donggu premium soy sauce.
Add seasonings
Be quick! Otherwise, the soy sauce will burn. If you're unsure, turn the heat down to low first, add the soy sauce, then stir-fry. Finally, add 7 dried chilies to the oil and stir-fry. The whole process should take about 1.5 minutes. Be careful to stir-fry quickly to prevent burning and to color the lamb spine and remove moisture.
Add boiling water and bring to a boil
I love carrots, so I added three.
I added 5 grams of Donggu Yipin Xian salt and a spoonful of sugar later.
Transfer to a pressure cooker
Chicken and duck mode, 45 minutes for natural degassing
Time's up, it's soft and falling off the bone.
Pour it back into the pot, reduce the sauce over high heat, taste it to check the saltiness, and if it's okay, add a spoonful of MSG. Don't stir it or it will break apart.
Reduce the sauce over high heat throughout the process.
I was worried that too much broth would make the bones too mushy, so I set aside a large bowl of broth, about 500 grams, for later use.
Add the soaked dried cauliflower 3 minutes before it's done cooking and let it soak for 30 minutes (it's delicious even without this step).
This way, reducing the sauce will be much faster and the meat won't fall off the bone.
Add chopped green onions when it's almost done.
Add cilantro and remove from heat. Avoid stirring too much as it will become mushy. Serve everything in a bowl.
The soup in that separate bowl was reduced over high heat until thickened.
It's incredibly delicious when you pour the broth over the bones.
Finished Product Display
He ate them one by one without making a sound.
I heated it up in the microwave the next day and it smelled amazing!
