When the water in the pot started boiling…
he placed the cleaned lamb inside for a brief blanch, timing it precisely at two minutes.
This step not only effectively removed the blood impurities from the lamb but also cleverly made the outer layer of the meat firmer.
Only with such meticulous handling, can the red-braised lamb truly showcase its unique flavor—chewy yet tender, with a slight smoothness amidst its crumbliness, achieving a perfect experience of "chewy as you bite, tender yet crumbly, and utterly satisfying in one bite".
After the blanching…
he swiftly took the lamb out and carefully rinsed off the scum on its surface with hot water.
Then, he began the stir-frying process.
The authentic method for red-braised lamb is actually to use chili sauce with regional characteristics from the Central Plains for seasoning, making the stir-fried lamb appear bright red and very appealing.
