Improved Doubanjiang Lamb Braised Pork Rice (Xiaomei Version)

Name: Improved Doubanjiang Lamb Braised Pork Rice (Xiaomei Version)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 500 g Lamb; 5 piece shiitake mushroom; 1/2 piece Onion; 4 clove Garlic; 4 slice Ginger; 2 spoon June Fragrance Broad Bean Paste; 60 g cooking wine; 10 g dark soy sauce; 15 g rock sugar; 10 g light soy sauce; 15 g Oyster sauce; 2 piece dried chili; 1 g Black pepper; 15 g Edible oil; 350 g Clear water

A Thermomix rendition of braised pork rice swapping in lamb chunks braised with doubanjiang, caramelized shallots, mushrooms, and dried chilies until richly spiced and spoon-tender over rice.

1 hrNewMedium Staple Food Braise in Sauce Sauce Flavor

Instructions

1
Wash the mutton and cut it into Mahjong-sized pieces.
2
Dice the onions and shiitake mushrooms, slice the garlic, and mince the ginger.
3
Get ready, little assistant~ Xiao Mei.
4
Pour the oil into the main pot, time 3 minutes / temperature V / speed 1, add the onion, garlic, and ginger, time 10 minutes / temperature V / reverse speed 1, without covering with the measuring cup.
5
Add the lamb, pour in the cooking wine, time 5 minutes / temperature V / speed 1.
6
Add dried chili peppers (optional, I add them for extra flavor) and shiitake mushrooms, cook for 5 minutes/temperature V/speed 1.
7
Add Doubanjiang, dark soy sauce, light soy sauce, rock sugar, oyster sauce, and pepper.
8
Add enough plain water to just cover the ingredients; I added 350 grams.
9
Cover with the pot lid and measuring cup lid, time 50 minutes / temperature V / speed reverse small spoon 1.
10
As the music plays, the deliciousness is ready. The aroma is enticing, the sauce is rich, and adding a few more braised eggs makes it even more perfect.