Braised Lamb in Soy Sauce

Braised Lamb in Soy Sauce

　　The best braised lamb has tender, flaky skin that melts in your mouth, so it’s best enjoyed while still warm. The lamb is richly aromatic, the sauce is delicious, and the longer it simmers, the more flavorful it becomes. It also helps to invigorate qi and blood, and nourish the body’s foundation. This dish requires high-quality lamb—only tender lamb remains tender and delicious the longer it’s braised.

　　The lamb is braised in a clay pot to keep it warm. The lamb is cut into chunks and blanched in hot water to remove any gaminess. Heat oil in a pan, sauté garlic until fragrant, then add the lamb and stir-fry until aromatic. Add hoisin sauce and oyster sauce, and stir-fry until well-coated. Place ingredients such as water chestnuts, radishes, and angelica root into the pot, add broth and water, and braise until tender.