Spiced Lamb in a Water Basin
Main Ingredient 1 kg thick slices of braised lamb belly
Supporting Ingredients: 200g rehydrated glass noodles
Condiments: 100g chopped cilantro, 200g chili oil, 20g ground pepper
Seasonings: 10g mixed chili sauce, 3g pickled chili ginger paste, 5g concentrated chicken stock, 5g oyster sauce, 10g minced garlic, 50g lamb broth, 10g Cuihong chili oil
Braised Lamb Brisket Chicken bouillon 150g Concentrated braising liquid 50g Chef's concentrated broth 100g Lamb brisket 1kg Lamb rib bones 500g Water 10kg White radish chunks 500g Scallions 50g Ginger 20g Cilantro 3g Bird's eye chili peppers 5g
Braised Lamb Brisket - Water Basin Lamb Spice Packet
180g Sichuan peppercorns
280g fennel seeds
40g cardamom pods
50g cinnamon bark
15g nutmeg
5g black peppercorns
5 cloves
Cooking Steps
1. Rinse lamb belly and ribs thoroughly. Boil to remove blood, skim off scum, then add seasonings and white radish. Braise lamb until tender. Cool and slice thickly.
2. Bring original broth to a boil and adjust seasoning. Blanch glass noodles, arrange on plate, top with lamb slices, and pour over broth.
3. Guests may add condiments to taste.