Braised Lamb in Red Sauce originated in Xinxiang, Henan, created by Mr. Li Wuqing. At 65, Mr. Li served in the Korean War and later worked as a border guard in Tibet. He recounted savoring Sichuan hotpot delicacies during his time in Sichuan, then moving north to Beijing where he frequently indulged in Donglaishun lamb hotpot.A lover of food and an avid experimenter, he pondered combining the best of these two great hotpot traditions to create a dish more suited to the tastes of the people of the Central Plains. Over time, he truly developed a braised lamb hotpot that fully embodies the temperament and character of the Central Plains.The history of braised lamb dates back to 1988. After retiring, Mr. Li opened a restaurant in a roadside room borrowed from a neighbor. Unexpectedly, business boomed immediately, with some regulars dining there almost daily. Praised for its tender meat, rich flavor, mellow broth, and affordable price, braised lamb quickly became a sensation throughout the region.Shrewd entrepreneurs seized this opportunity, transforming from patrons into proprietors. Braised Lamb soon gained fame across Central China, reaching the capital and becoming a renowned new Henan dish. At its peak between 1995 and 2007, cities like Xinxiang and Zhengzhou witnessed the peculiar sight of "billowing steam from braising pots, yet no lamb available at the morning market."Braised Lamb in Red Sauce is a signature dish of Xinxiang, Henan, created by renowned Henan chefs who blended elements of Sichuan hotpot and Beijing shabu-shabu. Its preparation demands precision in heat control, seasonings, accompaniments, and serving style, resulting in a texture described as "chewy yet tender, tender yet melt-in-your-mouth, delivering pure satisfaction with every bite."
Preparation: One male goat weighing approximately 5000 grams, 450 grams chili paste, 200 grams dark soy sauce, 500 grams cooking wine, 5 grams ground pepper, 10 grams star anise, 3 grams galangal, 15 grams cinnamon, 2 grams cloves, 5-6 cardamom pods, 3 grams white cardamom, 3 grams fennel seeds,3g sand ginger, 4g dried tangerine peel, 5g bay leaves, 50g red dates, 15g goji berries, 20g cumin, 100g ginger chunks, 250g scallions, salt, chicken bouillon, MSG to taste, 750ml cooking oil.
Preparation Steps
1. After slaughtering the male goat, remove the skin, internal organs, head, and hooves. Scrape and wash the meat to remove any remaining hair and blood residue. Cut the meat into 2.5cm cubes, soak in cold water for 2–3 hours, then drain thoroughly. Blanch in boiling water to remove impurities, then drain again.Wash ginger chunks and scallions, then smash them. Lightly roast cumin seeds over low heat until fragrant, then grind them. Set all aside.
2. Heat oil in a wok over medium-high heat until it reaches 60-70% heat.First stir-fry the ginger and scallions until fragrant. Immediately add the lamb chunks and stir-fry vigorously. Splash in some Shaoxing wine. Once the lamb shrinks and changes color, quickly add chili paste and stir-fry over medium heat until aromatic. Then add dark soy sauce and stir-fry until the lamb is well-coated. Immediately transfer to a large clay pot. Pour in approximately 2000 grams of water. Add star anise, galangal, cinnamon, and other spices.
3. Place the clay pot over medium heat. Once boiling, skim off any foam. Add cooking wine, salt, and ground black pepper. Then add carrots, red dates, and goji berries. Cover and simmer over medium-low heat for 40–50 minutes until the lamb is tender. Remove the lid,Discard the ginger, scallions, carrots, and spice residue. Season with chicken bouillon powder, MSG, and cumin powder.
4. Serve with separate dishes of fried gluten, firm tofu, Chinese cabbage, and cilantro. Typically, diners first enjoy the lamb from the clay pot. Once sufficiently warmed by the meal, use the remaining broth to blanch the accompanying toppings and various meat/vegetable ingredients.