Red-Braised Lamb (红焖羊肉)

Instructions

1. 1Blanch lamb in cold water, skim, drain, and rinse to remove gameyness.

   冷水焯膻

   🔍 Look for 4 分钟 · 4 minutes

   Visual: 灰色浮沫涌起，肉边转白。Grey foam rises; meat pales at edges.

   You know it's right when: 稳沸后泡沫止。Foam stops once boiling steadily.

2. 2In a wok, caramelize rock sugar over medium heat until amber, then add lamb and toss to coat.

   炒糖上色

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 糖化深琥珀，羊肉油亮褐。Sugar melts to deep amber; lamb turns glossy brown.

   You know it's right when: 焦糖甜香；若冒烟立即离火。Sweet, nutty smell — pull off heat if it smokes.

3. 3Add both soy sauces, ginger, star anise, and cinnamon with water to cover. Bring to a boil.

   注汤煮沸

   🔍 Look for High heat 5 分钟 · 5 minutes

   Visual: 老抽将汤染成栗色。Liquid darkens to chestnut from dark soy.

   You know it's right when: 翻滚沸腾，香料层叠香气。Rolling boil with layered spice aroma.

4. 4Cover and simmer on low 80 minutes until a chopstick slides in easily.

   小火慢焖

   🔍 Look for Low heat 80 分钟 · 80 minutes

   Visual: 汤面微沸，胶质融汤。Surface barely bubbles; collagen melts into broth.

   You know it's right when: 肉边微散，浮起油亮光泽。Meat edges separate; glossy sheen forms.

5. 5Uncover, raise to medium, and reduce sauce 10 minutes until thick and lacquered.

   开盖收汁

   🔍 Look for Medium heat 10 分钟 · 10 minutes

   Visual: 汤汁裹肉，气泡变慢发亮。Sauce clings to meat; bubbles slow and glossy.

   You know it's right when: 气泡变稠、变稀。Bubbles become syrupy and infrequent.