红烧小羊腿 Braised Lamb Shanks

Hello everyone, I am Xiao Gaojie. Today we are making some braised lamb shanks. The shanks are covered with layers of membranes. It is hard for flavour to go inside. Besides, it takes longer time to cook. Using a sharp knife, to punch some holes along the direction of the muscle. The holes make flavour to go inside easily, and the meat won't fall apart after it is fully cooked. Put salt. Marinate it overnight in a fridge. On the first day, soak some tofu skin in cold water. The next day, the meat is ready. Put lamb in cold water, and bring it to boil. The process not only removes the bloody smell, and also washes away the excess salt on the surface of the shanks. Prepare a seasoning bag. A few simple spices, they are all familiar to us. Let's cook the sugar. I use water instead of oil. Two tablespoons of water, two tablespoons of sugar. No need to stir. Turn the heat to low, after it is boiling. Rock the pot a few times, and the sugar will dissolve. When it starts to smoke, the sugar begins to change color. A bit like the caramel we cooked in the Crème Caramel. But for this one, the colour is slightly darker before adding the water. Put in water. After the bubble are gone, look, this is the colour. Now let's cook the meat. Pour some oil in the pot. When the oil is not too hot, put green onions, ginger and garlic. Stir fry Put in bean paste. Continue to cook the bean paste until fragrant. Put in lamb shanks. Slightly fry. There is a little bit of brown stuff on the bottom of the pot, which will melt into the soup and become the flavour of the soup. Add hot water, to cover all the lamb shanks. Put in the seasoning ball. Two large spoons of soy sauce. Sugar caramel. Like to eat spicy, put a handful of dried chilies. This is the colour of the soup now. During the stewing process, the colour of the lamb shanks will slowly darken and become red and bright. If your soup colour is not dark enough, you can adjust it by adding dark soy sauce. You can taste the soup to see if it needs more seasoning. Cover, turn the heat on low. Simmer for an hour and a half. At this time, let's prepare some vegetables. Carrots. Rolling, while cutting. Tofu skin is also ready. Cut it. After an hour and a half, the meat is cooked. Its colour is darker and red. Not pink anymore. At this time, remove the seasoning ball. Also remove green onions, ginger and garlic from the pot. Add carrots. Continue to cook for 20 minutes. Carrots are cooked in broth. Finally, put the tofu skin, so that it is fully absorb the taste of the soup. Turn off the heat. Don't dry up the soup in the pot, leave a little. The soup is super delicious to go with rice. Some vegetables. Pour a spoonful of soup. Sprinkle with chopped green onions. The lamb shanks content tendon, meat and fat. After cook for a long time, the tendon and fat became very soft and melt in the middle of the meat. The meat can be easily cut with a pair of chopsticks. Look, the meat inside is red. When using broad bean chili paste to cook the lamb shanks, there is a little spicy taste, and a little bit of fermented bean taste. Mix together, with carrots and tofu skin, It feels super luxury to eat with rice. Thank you for watching, I am Xiao Gaojie, See you next time ^^

Channel: 小高姐的 Magic Ingredients

Views: 689,692

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Id: PoAS6vNm2e4

Length: 5min 34sec (334 seconds)

Published: Sun Nov 24 2019