辣酒羊肉炉 Spicy Wine Lamb Hot Pot
Posted: Sun May 11, 2025 7:05 am
辣酒羊肉炉
材料：
羊肉1280克，
鲜草菇320克，
姜（拍扁，切碎）80克，
干葱（拍扁，切碎）5粒，
蒜子（拍扁，切碎）5粒，
红椒（切件）2只，
香茅（拍扁，切碎）1根，
柠檬叶（拍扁，切碎）2片，
油条2条，
番茄（切碎）2个。
余水料：
姜汁、酒适量，水适量。
调味料：
美国红辣椒汁1汤匙，
柱侯酱1汤匙，
盐1茶匙，
冰糖1小颗，
鸡粉 1/2 匙，
白酒2汤匙，
鸡汤2量杯，
豆瓣酱2汤匙，
清水3量杯，
炸熟蒜茸1汤匙。
制法：
(1)羊肉洗净、斩碎，下锅炒至干身，再冲水洗净，沥干水分。
(2)锅烧热，下姜、干葱、蒜子、香茅、柠檬叶和番茄爆香，加入调味料和羊肉炒匀，再放入鸡汤和清水，煮滚后放入瓦煲内，用小火煲1小时30分钟。
(3)草菇用汆水料煮10分钟，洗净后开边。羊肉上桌前，加入草菇与红椒再煮5分钟，即成。亦可用油条伴食。
心得：
(1)可用煎米粉或薄饼伴食。
(2)市面上有鲜货和速冻货两种，可自行选取。
(3)羊肉斩件时，必须先除掉骨髓，防止膻味太浓烈。
(4)广东式烧羊肉，尤爱用柱侯酱、腐乳酱、姜、冬菇、马蹄、鲜冬笋、果皮、香叶、干葱、柠檬叶和蒜子等同炉共煮，原煲上桌，再伴以腐乳汁和蔬菜而食。
大厨小记：
鲜羊产地以海南岛的东山黑羊最佳，肉香嫩滑，没有膻味；其他羊只来自天津、内蒙古、河北和山西等地，品质也很好。速冻货的肉质比较粗劣，欠缺鲜味而膻味浓烈。
**Spicy Wine Lamb Hot Pot**
**Ingredients**:
- 1280g lamb (cut into chunks)
- 320g fresh straw mushrooms
- 80g ginger (smashed and chopped)
- 5 shallots (smashed and chopped)
- 5 garlic cloves (smashed and chopped)
- 2 red chilies (cut into pieces)
- 1 lemongrass stalk (smashed and chopped)
- 2 kaffir lime leaves (smashed and chopped)
- 2 fried dough sticks (油条)
- 2 tomatoes (chopped)
**Blanching Liquid**:
- Ginger juice, cooking wine, and water (as needed)
**Seasonings**:
- 1 tbsp American-style chili sauce
- 1 tbsp Chu Hou paste (柱侯酱)
- 1 tsp salt
- 1 small rock sugar
- ½ tsp chicken bouillon powder
- 2 tbsp Chinese white wine
- 2 cups chicken broth
- 2 tbsp spicy bean paste (豆瓣酱)
- 3 cups water
- 1 tbsp fried minced garlic
**Instructions**:
1. **Prepare the Lamb**:
- Clean the lamb chunks, stir-fry in a dry pan until browned, then rinse under water and drain.
2. **Cook the Base**:
- Heat oil in a wok. Sauté ginger, shallots, garlic, lemongrass, kaffir lime leaves, and tomatoes until fragrant.
- Add all seasonings and lamb chunks. Stir-fry to coat evenly.
- Pour in chicken broth and water. Bring to a boil, then transfer to a claypot. Simmer over low heat for 1.5 hours.
3. **Prepare Mushrooms and Final Assembly**:
- Blanch straw mushrooms in the ginger-wine-water mixture for 10 minutes. Halve them and add to the claypot with red chilies 5 minutes before serving.
- Serve with fried dough sticks on the side.
**Tips**:
1. **Serving Suggestions**: Pair with pan-fried rice noodles or thin pancakes.
2. **Lamb Choices**: Use fresh or frozen lamb (fresh is preferred for better texture and milder gaminess).
3. **Debone Carefully**: Remove marrow from lamb chunks to reduce strong gamey flavor.
4. **Cantonese Style**: For authentic flavor, simmer lamb with Chu Hou paste, fermented bean curd, mushrooms, water chestnuts, bamboo shoots, dried tangerine peel, bay leaves, and aromatics. Serve in the claypot with fermented bean sauce and greens.
**Chef’s Notes**:
- **Premium Lamb**: Dongshan black goat from Hainan Island is prized for its tender, non-gamey meat. Other quality sources include Tianjin, Inner Mongolia, Hebei, and Shanxi.
- **Avoid Frozen**: Frozen lamb tends to be tougher, less flavorful, and overly gamey.
---
**Key Terms**:
- **Chu Hou Paste (柱侯酱)**: A savory fermented soybean-based sauce commonly used in Cantonese stews.
- **Kaffir Lime Leaves**: Adds citrusy aroma; substitute with regular lime leaves if unavailable.
- **Blanching Liquid**: Removes impurities and mellows strong flavors.
材料：
羊肉1280克，
鲜草菇320克，
姜（拍扁，切碎）80克，
干葱（拍扁，切碎）5粒，
蒜子（拍扁，切碎）5粒，
红椒（切件）2只，
香茅（拍扁，切碎）1根，
柠檬叶（拍扁，切碎）2片，
油条2条，
番茄（切碎）2个。
余水料：
姜汁、酒适量，水适量。
调味料：
美国红辣椒汁1汤匙，
柱侯酱1汤匙，
盐1茶匙，
冰糖1小颗，
鸡粉 1/2 匙，
白酒2汤匙，
鸡汤2量杯，
豆瓣酱2汤匙，
清水3量杯，
炸熟蒜茸1汤匙。
制法：
(1)羊肉洗净、斩碎，下锅炒至干身，再冲水洗净，沥干水分。
(2)锅烧热，下姜、干葱、蒜子、香茅、柠檬叶和番茄爆香，加入调味料和羊肉炒匀，再放入鸡汤和清水，煮滚后放入瓦煲内，用小火煲1小时30分钟。
(3)草菇用汆水料煮10分钟，洗净后开边。羊肉上桌前，加入草菇与红椒再煮5分钟，即成。亦可用油条伴食。
心得：
(1)可用煎米粉或薄饼伴食。
(2)市面上有鲜货和速冻货两种，可自行选取。
(3)羊肉斩件时，必须先除掉骨髓，防止膻味太浓烈。
(4)广东式烧羊肉，尤爱用柱侯酱、腐乳酱、姜、冬菇、马蹄、鲜冬笋、果皮、香叶、干葱、柠檬叶和蒜子等同炉共煮，原煲上桌，再伴以腐乳汁和蔬菜而食。
大厨小记：
鲜羊产地以海南岛的东山黑羊最佳，肉香嫩滑，没有膻味；其他羊只来自天津、内蒙古、河北和山西等地，品质也很好。速冻货的肉质比较粗劣，欠缺鲜味而膻味浓烈。
**Spicy Wine Lamb Hot Pot**
**Ingredients**:
- 1280g lamb (cut into chunks)
- 320g fresh straw mushrooms
- 80g ginger (smashed and chopped)
- 5 shallots (smashed and chopped)
- 5 garlic cloves (smashed and chopped)
- 2 red chilies (cut into pieces)
- 1 lemongrass stalk (smashed and chopped)
- 2 kaffir lime leaves (smashed and chopped)
- 2 fried dough sticks (油条)
- 2 tomatoes (chopped)
**Blanching Liquid**:
- Ginger juice, cooking wine, and water (as needed)
**Seasonings**:
- 1 tbsp American-style chili sauce
- 1 tbsp Chu Hou paste (柱侯酱)
- 1 tsp salt
- 1 small rock sugar
- ½ tsp chicken bouillon powder
- 2 tbsp Chinese white wine
- 2 cups chicken broth
- 2 tbsp spicy bean paste (豆瓣酱)
- 3 cups water
- 1 tbsp fried minced garlic
**Instructions**:
1. **Prepare the Lamb**:
- Clean the lamb chunks, stir-fry in a dry pan until browned, then rinse under water and drain.
2. **Cook the Base**:
- Heat oil in a wok. Sauté ginger, shallots, garlic, lemongrass, kaffir lime leaves, and tomatoes until fragrant.
- Add all seasonings and lamb chunks. Stir-fry to coat evenly.
- Pour in chicken broth and water. Bring to a boil, then transfer to a claypot. Simmer over low heat for 1.5 hours.
3. **Prepare Mushrooms and Final Assembly**:
- Blanch straw mushrooms in the ginger-wine-water mixture for 10 minutes. Halve them and add to the claypot with red chilies 5 minutes before serving.
- Serve with fried dough sticks on the side.
**Tips**:
1. **Serving Suggestions**: Pair with pan-fried rice noodles or thin pancakes.
2. **Lamb Choices**: Use fresh or frozen lamb (fresh is preferred for better texture and milder gaminess).
3. **Debone Carefully**: Remove marrow from lamb chunks to reduce strong gamey flavor.
4. **Cantonese Style**: For authentic flavor, simmer lamb with Chu Hou paste, fermented bean curd, mushrooms, water chestnuts, bamboo shoots, dried tangerine peel, bay leaves, and aromatics. Serve in the claypot with fermented bean sauce and greens.
**Chef’s Notes**:
- **Premium Lamb**: Dongshan black goat from Hainan Island is prized for its tender, non-gamey meat. Other quality sources include Tianjin, Inner Mongolia, Hebei, and Shanxi.
- **Avoid Frozen**: Frozen lamb tends to be tougher, less flavorful, and overly gamey.
---
**Key Terms**:
- **Chu Hou Paste (柱侯酱)**: A savory fermented soybean-based sauce commonly used in Cantonese stews.
- **Kaffir Lime Leaves**: Adds citrusy aroma; substitute with regular lime leaves if unavailable.
- **Blanching Liquid**: Removes impurities and mellows strong flavors.