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How to Perfectly Cook Braised Lamb in Soy Sauce? - Microwave Recipes

How to Perfectly Cook Braised Lamb in Soy Sauce?

Q: What is the key to making delicious Braised Lamb in Soy Sauce?
A: The key is in the combination and balance of spices and seasonings, as well as properly braising the lamb until tender.

Q: How long should I braise the lamb for?
A: You should braise the lamb for about 50 minutes on medium heat after bringing it to a boil on high heat.

Q: Can I adjust the spiciness of the dish?
A: Yes, you can adjust the amount of dried chili to control the spiciness level.

Braised Lamb in Soy Sauce: A Classic Homestyle Recipe


  • Lamb, 800g
  • Green onion, 1 segment
  • Ginger, 5 slices
  • Rock sugar, to taste
  • Bay leaves, 2
  • Star anise, 3 pieces
  • Dried chili, 3 pieces
  • Tsaoko (Cao Guo), half a piece
  • Cinnamon, 1 piece
  • Garlic, 5 cloves
  • Sichuan peppercorns, to taste
  • Red fermented bean curd with sauce, half + 2 tablespoons
  • Light soy sauce, 10g
  • Cooking wine, 20g
  • Braised soy sauce, 8g
  • Cumin powder, half a teaspoon
  1. Prepare all the ingredients.
  2. Cut the green onion into large pieces, crush the garlic, halve the dried chilis, slice the ginger, and crush the tsaoko.
  3. Rinse the lamb multiple times and then clean thoroughly.
  4. In a pot, add water and blanch the lamb with ginger and cooking wine to remove the blood, then wash it with warm water and drain.
  5. Heat oil in a pot, and stir-fry the spices until fragrant.
  6. Add the blanched lamb and stir-fry briefly.
  7. Add cumin powder and stir well.
  8. Pour in the cooking wine.
  9. Add the light soy sauce and braised soy sauce.
  10. Finally, add the red fermented bean curd sauce to coat the lamb pieces.
  11. Add enough water to cover the lamb, bring to a boil over high heat, then simmer for about 50 minutes on medium heat.
  12. Increase to high heat and reduce the sauce to your desired consistency.
  13. It's ready to serve!
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  • Rich in protein from lamb
  • Contains spices that may aid in digestion
  • Calorie-dense due to the lamb and oil