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Sauce-Flavored Braised Lamb Belly

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Notes

Ingredients:
  • Lamb Belly: 700g
  • White Radish: 1
  • Lamb Stew Seasoning Packet: 1
  • Ginger: 1 piece
  • Oil: 1 tablespoon
  • Soy Sauce: 1 spoon
  • Chu Hou Paste: 1 spoon
  • Nan Ru (fermented bean curd) Sauce: 1 spoon
  • Chicken Powder: a pinch
  • Baijiu (Chinese white liquor): as needed
  • Cooking Wine: 1 spoon
Instructions:
  1. Cut the lamb belly into pieces. Blanch in cold water with ginger and cooking wine, then remove and set aside.
  2. Cut the white radish into chunks.
  3. Dice the ginger.
  4. Heat oil in a pan and fry the ginger until fragrant.
  5. Add the lamb and stir-fry until the water evaporates.
  6. Sprinkle with a suitable amount of Baijiu.
  7. Add Nan Ru sauce and Chu Hou paste for seasoning.
  8. Add enough boiling water.
  9. Add the radish.
  10. Stir well to infuse the flavors.
  11. Transfer to a pressure cooker, add the lamb stew seasoning packet, and cook under high pressure for 15 minutes.
  12. Add soy sauce.
  13. After bringing to a boil on high heat, reduce to medium-low heat.
  14. Once cooked, transfer the lamb back to the frying pan, reduce the sauce on high heat, and season with a pinch of chicken powder.
  15. Serve the dish with its rich, sauce-flavored gravy and tender, melt-in-the-mouth texture.
Nutrition:
  • High in protein and essential amino acids from lamb.
  • Contains collagen, beneficial for skin and joint health.
  • Rich in iron and B vitamins.
  • Moderate in calories, but can be high in fat depending on the cut of lamb.
  • Contains sodium from sauces and seasonings.