Braised Yellow Lamb in Yongping

Braised Yellow Lamb in Yongping

　　Many towns in Yongping are located in mountainous or semi-mountainous areas, where goat farming plays a significant role in the development of animal husbandry. In addition, the region is home to a diverse mix of ethnic minorities such as the Hui, Yi, and Miao, making lamb a common and even primary meat source in some areas. While the cooking methods for lamb are largely similar across these places, Qu Dong in Bonan Town benefits from its relatively developed economy and location along National Highway 320, which has helped make its braised yellow lamb widely known.

　　Braised yellow lamb is essentially a dish made with skin-on lamb. The main ingredient is preferably a large castrated lamb, and the skin should not be removed after slaughter. The clean-shaven skin, along with a one-centimeter-thick layer of lean meat beneath it, is cut into small pieces. This cut of meat is especially delicious when braised. Other parts such as lamb offal and ribs are better suited for making clear broth.

　　In a wok, combine a mixture of lamb fat and rapeseed oil. Once heated, add dried chili peppers, Sichuan peppercorns, ginger, garlic, star anise, and other seasonings. Once the aroma develops, add a spoonful of fermented bean paste and stir-fry. Finally, add the prepared lamb pieces and continue stir-frying until the oil is released. Transfer the mixture to a pressure cooker, add prepared clear broth, and braise under pressure for about fifteen minutes. It can then be plated or served and eaten while simmering over low heat.

　　Lamb is warm and rich in flavor, containing high levels of protein, fat, vitamins, as well as nutrients such as calcium, iron, and phosphorus. Therefore, it is highly beneficial for patients with tuberculosis, cough, asthma, tracheitis, anemia, kidney deficiency, as well as for the elderly and those with weak constitutions, particularly in winter. Moreover, lamb liver is considered an excellent remedy for nourishing the liver and improving eyesight, lamb marrow helps invigorate blood circulation, enrich vital energy, and nourish skin and hair, lamb blood can stop bleeding and expel phlegm, lamb heart supplements the heart and aids eye health, lamb stomach boosts lung energy, and lamb kidney nourishes kidney energy and treats deafness.

　　The finished braised yellow lamb features a rich, golden-colored broth. In addition to offering the aforementioned nutritional benefits, it is completely free of any strong gamey odor. The texture is tender, spicy, and flavorful, making it extremely enjoyable to eat. Depending on personal preferences, you can also add lamb offal, dried hair vegetable, seasonal vegetables, rice noodles, and more to cook together.

　　Information source: Dali Prefecture Tourism Development Management Committee