Main Ingredients:
Lamb leg meat: 500g; Yellow carrots: 2 pieces.
Additional Ingredients:
Cooking oil: as needed; Salt: as needed; Ground Sichuan peppercorn: as needed; Dark soy sauce: a little; White wine: 1 tablespoon; Spring onion: as needed; Ginger: as needed.
Taste: Savory; Cooking Method: Braising; Cooking Time: Several hours; Difficulty: Moderate.
Detailed Steps for Braised Lamb with Carrots
Lamb leg meat.
Cut the lamb meat into pieces.
Blanch the lamb meat in cold water to remove impurities.
Remove the blanched lamb meat and wash it.
Heat a little oil in a pan, add rock sugar and stir-fry over low heat until melted and red.
Add the lamb meat and stir-fry.
Stir-fry the lamb meat until the moisture evaporates, then add white wine to remove the gaminess. Stir-fry until the alcohol evaporates, then add spring onion, ginger, and ground Sichuan peppercorn.
Add hot water, bring to a boil over high heat, then simmer over low heat for 1 hour.
Carrots, the yellow ones.
Add carrot pieces and continue to cook for 15 minutes.
Cook until the carrots are tender and the sauce thickens, then turn off the heat.
