Braised Lamb in Brown Sauce

Braised Lamb in Brown Sauce

　　【Ingredients】

　　 Main ingredient: 500g lamb leg meat or pork belly.

　　 Accompaniments: 250g Chinese cabbage, 3 green garlic stalks.

　　 Seasonings: 25g soybean oil, 25g soy sauce, 5g sugar, cooking wine, MSG, starch, and a small amount of star anise.

　　 【Preparation Method】

　　 1. Wash the lamb, place it in a pot, add water, and boil until 80% cooked, then remove and cut into chunks. Cut the Chinese cabbage into small cubes, and the garlic into small sections.

　　 2. Heat a wok, pour in the oil, first stir-fry the star anise until fragrant, then add the lamb and Chinese cabbage. Next, add the soy sauce, cooking wine, sugar, MSG, and 250g of clear broth. Simmer until tender, then first remove the Chinese cabbage to use as a base, followed by the lamb which is placed on top of the cabbage. Leave the sauce in the wok, add water and starch to thicken, then add a little green garlic and some hot oil, pour over the lamb, and it’s done.

　　 【Features】

　　 The meat is fragrant and tender, and the sauce is rich and flavorful. Features: Aromatic, with a milky-white soup that is exceptionally delicious, leaving a lingering aftertaste.

　　 【Nutritional Value】

　　 Lean Lamb: Lamb has tender meat that is easy to digest, high in protein, low in fat, and rich in phospholipids. It contains less fat than pork or beef, and has lower cholesterol levels, making it one of the delicious choices for winter warmth and nourishment. Lamb is warm in nature and sweet in flavor, suitable for both dietary and therapeutic use. It is an excellent food for strengthening the body and fighting illness, with benefits such as boosting qi and nourishing deficiency, warming the middle and lower body, nourishing kidney yang, promoting muscle growth and strength, and resisting cold winds.