Sear 800 g lamb shoulder in 30 g vegetable oil until browned on all sides.
Add 50 g ginger, 30 g garlic, and 50 g scallion whites to the pot and stir-fry for 15 seconds until fragrant.
Pour in 2000 g water, 40 g soy sauce, 50 g Shaoxing wine, 2 g bay leaf, 5 g cinnamon stick, 5 g star anise, and 3 g peppercorns.
Sesli anlatım, porsiyon ayarı ve daha fazlası
