Lamb Braised in Stone Hill Style

Stone Hill Braised Lamb

　　　A local Hainan specialty. Made with the distinctive Stone Hill lamb, combined with various spices and seasonings, and meticulously prepared using multiple cooking techniques such as boiling, frying, braising, steaming, and pressing. This dish is especially famous for its version produced at Liwan Wine Village, located in the volcanic crater area — the home of “Stone Hill sheep.”

　　 　　The dish begins with bone-in cartilage lamb (lamb belly is best) blanched in boiling ginger-scallion water until about 80% cooked, then removed and drained of moisture. Next, heat a wok over high heat, add palm oil, and heat to about 80% hot. Fry the lamb pieces until slightly golden, then remove them with a strainer and rinse off excess oil in clean water. Then, reheat the wok over high heat, pour in sesame oil, add chopped ginger, scallion segments, garlic, star anise, cinnamon, dried tangerine peel, fermented red tofu, and Chu Hou sauce. Stir well to release the aroma, then add the lamb pieces, splash in Shaoxing wine, followed by water, dark soy sauce, salt, sugar, MSG, and pepper. Stir everything together, cover, and simmer over low heat until the skin is tender and the flavors have penetrated. Strain the resulting sauce and set aside.

　　　　Main Ingredients:

　　　　1000g bone-in cartilage lamb (preferably lamb belly), 250g sesame oil, 15g fermented red tofu (red fermented bean curd), 2g Chu Hou sauce, 5g dark soy sauce, 3g salt, 3g sugar, 3g MSG, 2.5g pepper, 25g Shaoxing wine, 50g ginger, 100g scallions, 30g garlic, 1500g palm oil, 150g second stock.

　　　　Preparation Method for Stone Hill Braised Lamb:

　　　　1. Scrape the hair off the lamb skin, place the whole piece in boiling ginger-scallion water and cook until about 80% done, then remove and drain the moisture.

　　　　2. Heat a wok over high heat, add palm oil, and heat to about 80% hot. Fry the lamb pieces until slightly golden, then remove them with a strainer and rinse off excess oil in clean water.

　　　　3. Heat a wok over high heat, pour in sesame oil, add chopped ginger (lightly smashed), scallion segments, garlic, star anise, cinnamon, dried tangerine peel, fermented red tofu, and Chu Hou sauce. Stir well to release the aroma, then add the lamb pieces, splash in Shaoxing wine, followed by water, dark soy sauce, salt, sugar, MSG, and pepper. Stir everything together, cover, and simmer over low heat until the skin is tender and the flavors have penetrated. Strain the resulting sauce and set aside.

　　　　4. Slice the cooked lamb with the skin into rectangular pieces, skin-side down and meat-side up, and arrange neatly in a bowl. Add the reserved sauce, steam until fully cooked, then invert the lamb onto a plate. Mix the strained sauce with second stock and a bit of cornstarch slurry to thicken, pour over the lamb, and sprinkle with a little fried sesame seeds and scallion greens to finish.

　　　　Features of Stone Hill Braised Lamb: Golden in color, neatly presented, the meat is tender and falling-apart, smooth and palatable, aromatic, and extremely delicious.