Braised Lamb Spine
Lamb spine racks, soaked and blanched, pressure-braise in a rich sauce layered with star anise, tsaoko, angelica root, and cinnamon until the marrow-infused meat slides off bone, a warming Beijing-style winter stew.
Instructions
- 1
Soak the lamb spine in water (changing the water several times), then put it in a pot with cold water and scallion sections. After the water boils (do not add cooking wine or ginger), blanch for 10-15 minutes. Remove and rinse off the foam with hot water and set aside.
- 2
Mix light soy sauce, soy sauce, oyster sauce, and dark soy sauce in the ratio of 2:1:0.5:0.5 and put it in a bowl (measurement unit: a stir-fry spoon 😁). Heat oil in a pan, add star anise, sauté to release the aroma of the spices, then add the sauce, pour in water, and put it into a pressure cooker.
- 3
Add the seasonings and chopped green onions, pour boiling water until it covers the meat, and cook for 5-7 minutes after the water starts boiling. After the salt, chicken essence, and sugar have released their aroma, you can adjust the seasoning to your taste.
- 4
Let's start eating!
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Ingredients
Main Ingredients
- lamb spine2kg
- Tsaoko1 piece
- Angelica dahurica2 piece
Auxiliary Ingredients
- scallion segments4 section
Seasonings
- Star anise1 piece
- Bay leaf3 slice
- Cinnamon1 piece
- Light soy sauce, soy sauce, oyster sauce, dark soy saucesee ratios in the steps
- Salt, chicken essence, sugarto taste