大錘私房菜021 | 一大鍋香辣可口的紅燜羊肉，這才是紅紅火火過大年的味道！Chinese Red Spicy Braised Lamb

So fragrant! Hello. Hello, everyone, I'm DaChui. the Chinese New Year is just around the corner, with less than a month to go, starting from this episode, I will be updating several episodes with dishes suitable for the New Year's Eve dinner. we have both elaborate main dishes and small dishes for drinking. If you go home to reunite with your family you can personally showcase your cooking skills and have a joyful New Year's Eve. So today, our first dish is Red-Braised Lamb. Let's have a lively and prosperous New Year. For the Red-Braised Lamb, you can use various parts of the lamb, such as lamb chops, leg of lamb, or lamb belly. As for the meat I've prepared today, there's quite a bit. A large piece of lamb hind leg meat. Take a look. It has some fat. You see? In addition, I've also prepared some lamb chops. We will mix these two types of meat. Let's give them some initial treatment. You see, both the lamb chops and the leg of lamb I just showed have a relatively thick layer of fat on the surface. This fat we need to cut off a bit. This way, it won't be too greasy when eating. But don't throw away this fat as it will be useful later. Like this in the relatively fatty areas like this We'll trim off some Don't cut too much .About like this is fine. Now, for this leg of lamb a whole two kilograms. Let's focus on how to handle this leg of lamb. Take a look at its surface. There's a layer of fat and a thin layer of skin. As for this meat, We need to trim off some of this fat. the meat it hasn't completely separated yet. hasn't completely separated yet. But, precisely in this state it's suitable for initial processing with a knife If you don't remove this fat Once the Red-Braised Lamb is done the surface will be covered with a thick layer of lamb fat. Now, we've trimmed the fat enough. I've left a thin layer. Next, let's cut it into large pieces. Big or small, it depends on your personal preference. This Red-Braised Lamb should be large and hearty, perfect for big sips of wine and big bites of meat. So, for the pieces, don't make them too small. About 3 centimeters. After cooking, this lamb will shrink, this lamb will shrink So don't be afraid of the size. Now, let's talk about the ingredients for stir-frying the lamb. The key ingredient for stir-frying is: green onions, ginger, and garlic. Cut the green onions into sections using about two-thirds of two stalks. For the ginger, you can cut it into thick slices or chunks. As for garlic, about half a head is enough. Give it a quick smash with a knife. Next, add 5 to 6 dried red peppers. These are the ingredients for stir-frying. Now, a crucial step is to prepare the sauce. I've already prepared three types of sauce here: Pixian Doubanjiang (broad bean paste from Pixian), Chopped Pickled Chili, which is usually used for Fish-flavored Shredded Pork. Look at its color, it's much brighter red than Pixian Doubanjiang. We mainly use its color for this dish. This one is China Northeast Fermented Bean Paste. The ratio of these three sauces is approximately 1:1:1. Then add some cooking wine to dilute it This way, when we stir-fry the sauce later It's not easy to control the heat properly. Once the sauce is overcooked, it will become bitter. For beginners, it's somewhat challenging to master. I've learned from mistakes and pitfalls. This should be OK. Alright. All our preliminary preparations are done. take the pan hot. add some special seasoned oil. How to make this seasoned oil? I shared it with you before. So, the lamb fat we saved earlier, I said do not throw it away. It comes in handy now. Use low heat. We'll refine some lamb fat. Using lamb fat to cook lamb dishes gives a unique favor. When I was traveling in northwest China if you're having grilled lamb skewers, for example, they brush lamb with lamb fat. Or they dip the skewers directly into the lamb fat barrel before continuing to grill. That's why their grilled skewers are exceptionally delicious. When it reaches this point, it's almost done. Let's scoop out the impurities. Remove them. Don't turn off the heat at this point. Now, add green onions, ginger, and garlic. Still, use medium-low heat. Start stir-fry these ingredients. Now Grab a strainer, Put Sichuan peppercorns inside. Let's fry the peppercorns. If you don't have this at home, you can toast the peppercorns in the wok. But avoid burning them. Now, when our toasted ingredients have a slightly golden color, we can pour in the previously prepared special sauce. Still, use medium-low heat. Be careful, don't turn it up high. After pouring it in, start sautéing. Sauté it until it's fragrant. Now, turn up the heat and add the lamb. Feast heartily. Here comes the lamb. Stir-fry vigorously over high heat to coat the meat with the sauce. Make sure to keep flipping it constantly. Keep flipping. Let the surface of the lamb gradually cook and prevent the sauce from becoming bitter add some cooking wine, some light soy sauce, and oyster sauce. White pepper. Add sugar. We add rock sugar. Rock sugar can effectively eliminate the gamey smell, making the meat more vibrant in color. Meanwhile, we're going to add carrots, which also helps eliminate the carrots'gamey smell. At this point, pour in hot water. Start with 500 milliliters. Add a can of beer. Slowly pour it along the edge of the wok. Because it's cold. Don't splash the meat. If the meat contract, you won't be able to chew it later. Pour in two to three times. Pour it in. someone might ask, why don't we blanch the meat beforehand In fact, it's not necessary. Because the red-braised lamb's soup itself has a deep color, there's no need to blanch it in advance. However, if you're making a clear broth, like lamb and radish soup, you'll need to blanch the lamb first. What's traditionally referred to as "bloodwater" is actually myoglobin in the meat, not actual blood. Here's a piece of common knowledge: that If it were bloodwater, it would coagulate quickly after flowing out. But you can observe this so-called "bloodwater" to see if it coagulates. This is actually an interesting fact. While there's no need to blanch the meat, if you notice any impurities or foam along the edge of the wok, you can skim them off. Although I had some lamb chops at home, I thought they were a bit lean, so I decided to buy some lamb leg meat to mix and stew in this pot of braised lamb. So, yesterday, I went to a nearby halal lamb shop. I asked for two pounds of hind leg meat, and the shopkeeper swiftly cut it for me. But there was a lot of fat around the edges, so she removed that piece. Then, she weighed it for me, and it was exactly one pound and nine ounces. I said, "Your knife skills are excellent!" But what about that bit of fat? She didn't sell it to me, didn't charge me for it. So, every time you encounter such a trustworthy and conscientious business, you'll feel warm inside. After placing it in the clay pot, add two packets of stewed meat seasoning for beef and lamb. Today, I'm taking a shortcut because I bought pre-made stew seasoning from the supermarket. If you want to prepare the spices at home you'll need ingredients like Sichuan peppercorns, Angelica dahurica, cloves, and bay leaves. You can also add dried tangerine peel and sand ginger. These are approximate, and you can adjust according to your taste. and you can adjust according to your taste. But remember don't put too much Angelica dahurica and cloves. Maybe add about two to three cloves. For Angelica dahurica, a piece the length of my thumb is enough because it has a strong medicinal flavor. If you add too much, it will turn into a medicinal soup. Now, let's add a bit of salt because we didn't add any earlier. Then, we can put in the radishes. Today, I'm using orange carrots. Coordinating with the yellow carrots, it looks more visually appealing. Because carrots can withstand long stewing, we can now add them and let them slowly stew with the lamb. Let's cover it and use medium-low heat to let it simmer first. As for the stewing time for lamb, you can adjust it according to your taste. In general, if you stew it for 30 minutes, it can be eaten. However, the meat may be a bit chewy. If you want that tender and juicy feeling, you can stew it for an hour or even an hour and a half. But overall, lamb is a type of meat that cooks quickly. Now, let's add some red dates. Also, some goji berries. They align with traditional Chinese medicine's nourishing theory and when you eat They can balance out the spiciness. Cover it, and let it continue to stew. Here we go. Red-braised lamb. Do I need to taste-test it for you? It looks delicious for sure. Look at how tender the meat is. I stewed it for about 40 minutes. Because I don't like the meat to be too mushy. Wow. It's so fragrant. There's a rich chili flavor along with the taste of the sautéed sauce. Very fresh. Earlier was a piece of lamb chop, and this is a piece of lamb leg meat. Very tender. This lamb leg is relatively lean, but it has become tender after stewing. Very flavorful. Look, the rice is soaked in the juice. this dish doesn't have much fat, because I removed most of the fat. We added a lot of carrots to the soup, so this dish is hearty and delicious, nutritious, and tasty. A festive dish for the New Year. Today, we started with the vibrant Braised Lamb, setting the tone. In the upcoming episodes, we'll continue. As New Year's Day approaches, I wish everyone the best. Goodbye.