Main Ingredients:
Lamb ribs: 6 pounds.
Additional Ingredients:
Potatoes: 2 pounds; Garlic sprouts: 5 liang; Red bell pepper: 1; Cilantro: 10 grams; Green onion: 10 grams; Ginger: 20 grams; Garlic: 30 grams; Black cardamom: 1; Star anise: 8 grams; Fragrant leaves: 3 grams; Angelica dahurica: 5 grams; Sichuan peppercorns: 20 grams; Thyme: 5 grams; Rock sugar: 10 grams; Baijiu (Chinese liquor): 30 grams; Cinnamon: 3 grams; Light soy sauce: as needed; Dark soy sauce: a little; Doubanjiang (broad bean paste): 35 grams; Dried chili peppers: 3 liang; Small spicy peppers: as needed.
Flavor: Medium spicy; Cooking method: Braising; Cooking time: One hour; Difficulty: Advanced.
Detailed Steps for Cooking Braised Lamb with Potatoes
Cut the lamb ribs into small pieces and prepare the lamb fat.
Prepare the dried chili peppers, angelica dahurica, and fragrant leaves.
Set aside the ginger separately and prepare the other ingredients.
Set aside.
Pour the lamb fat and stir-fry until the lamb oil is squeezed out and dried.
Stir-fry the pile of garlic and spices until fragrant, then add the ginger and stir-fry for two minutes.
Then add the dried chili peppers and small spicy peppers to stir-fry until the oil turns red, add the Doubanjiang and stir-fry for a numbing and spicy flavor, then add the baijiu.
Stir-fry the lamb ribs over high heat until the water evaporates and the flavor is absorbed, then add a little dark soy sauce and light soy sauce.
Season with salt, add a little broth, braise until the lamb is tender and flavorful.
Finally, add the potatoes and cook until tender and flavorful, then add the red bell pepper and garlic sprouts for added fragrance.
When serving, add green onions and cilantro, sprinkle with your favorite mint, and enjoy. This dish is even better the next day, please understand.
