Steaming pot of braised lamb is a traditional Jiangnan dish. When liziqi was traveling in Jiangnan, especially liked the delicious steaming pot of braised lamb.
It is Master A Le who made this steaming pot of braised lamb. Master A Le is a famous local chef in Huzhou. I learned from him. He has thoroughly researched this famous Jiangnan dish. He is also very professional with lamb selection and Ingredients.
The lamb for this dish is selected sheep from Mongolia. It has the following advantages. First, its meat is fresh and fragrant. Second, it is high in fat and protein. This is the key element in making steaming pot of braised lamb.
The ingredients were taught to me by Master A Le. He has been cooking for nearly 30 years and has a good understanding of the characteristics of this mutton. By reducing the proportion of seasonings such as soy sauce, and switching to natural spices such as Chinese peppercorns and dried tangerine peel, it can not only highlight the fresh flavor of mutton, but also enhance the level of taste.
As shown in the video, I put the cut mutton into the pot, add more than 10 kinds of seasonings, cook for 2 hours to collect the juice, and that’s it. A pot of steaming pot of braised lamb is served on the table.
Thanks for reading. Liziqi wishes you a happy life.