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Exclusive Braised Lamb Spine
Lamb spine is simmered until succulent, then red-braised in a glossy glaze of caramelized rock sugar, soy and soybean paste — a Beijing favorite for nibbling every morsel.
Instructions
- 1
Cook the lamb spine for 45 minutes.
- 2
Take it out for use later.
- 3
Heat the pot and add yellow rock sugar.
- 4
Add the lamb spine and stir-fry with caramelized sugar.
- 5
Add an appropriate amount of light soy sauce and dark soy sauce.
- 6
Add an appropriate amount of soybean paste.
- 7
Add an appropriate amount of black pepper and simmer until the sauce is reduced.
- 8
Add the Schizonepeta and season to taste.
- 9
Sprinkle chopped cilantro.
- 10
It's started.
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Ingredients
Main Ingredients
- lamb spineto taste
- Schizonepetato taste
Seasonings
- light soy sauceto taste
- Soybean pasteto taste
- yellow rock sugarto taste
- Black pepperto taste
- Saltto taste
Auxiliary Ingredients
- Gingerto taste
- Corianderto taste
- chopped green onionsto taste