About the Dish
It is a stir-fried lamb dish that is popular in China. After the ingredients are stir-fried, they are simmered in chicken stock.
- 500g Lamb shoulder
- 1 Carrot
- 10cm Long green onion
- 1/2 Piece ginger
- 1/2 Clove garlic
- 1tsp Potato starch
- 500ml Chicken stock
- Coriander as appropriate
- 30g Bean sauce
- 3 Octagonal
- 1 Ccardamom (whole)
- 3cm Cinnamon (stick)
- 2g Cumin (whole)
- 2-3 Hawk claws
- 20g Shaoxing wine
- 20g Soy sauce
- 10g *Can be substituted Chinese soy sauce (raw extraction)
- 30g sugar
Cut the lamb shoulder into 3-4cm squares and roughly chop the carrots.
Combine seasonings A and B separately in cups.
Thinly slice all green onions, ginger and garlic.
Put oil (appropriately: not listed) in a heated pan and stir-fry the chili bean sauce.
Add the meat to 4 and stir-fry for 2-3 minutes, then add seasoning A and stir-fry further.
When seasoning A is fragrant, add seasoning B and fry further.
Add chicken stock, add carrots and simmer over low heat for about 30 minutes.
*When using granule soup, dilute the prescribed amount with 500ml of water.
When the soup is getting low, add a little bit of water-soluble potato starch, and when it thickens, it’s ready.
Top with coriander when serving.