Chapter 767 - 566: After Feasting on Delicacies, Occasionally Savoring the Charms of Simple Fare (Part 3)

Chapter 767: Chapter 566: After Feasting on Delicacies, Occasionally Savoring the Charms of Simple Fare (Part 3)

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.

However, considering there were three children at home who shied away from spicy flavors, Huang Jun considerately chose to use bean paste as a substitute so they could also enjoy this delicious dish.

Besides bean paste, he also prepared common seasonings like scallions, ginger, and garlic, along with various spices such as Sichuan pepper, star anise, bay leaves, and cinnamon to enhance the aroma and layers of the dish.

To make the sauce of the red-braised lamb even more enticing, Huang Jun specially prepared a bowl of caramel color.

This caramel color not only added a vibrant hue to the dish but also enriched the flavor of the sauce, adding a unique charm to the red-braised lamb.

With everything ready, Huang Jun began heating the oil in a pot.

Since the lamb needed to be stir-fried first, then the bean paste, he added more oil deliberately to stir out rich red oil.

As the oil temperature gradually rose, he poured the cleaned lamb pieces into the pot.

Picking up the spatula, he started stir-frying.

This step is crucial and cannot be omitted; also, the frying time must be just right—too short, and the lamb wouldn’t achieve the desired tender and crumbly result.

As it cooked, the lamb gradually changed color, and Huang Jun pushed it to the side of the pot, revealing the oil at the bottom.

He added two spoonfuls of bean paste.

Continuing to stir-fry until a rich red oil appeared, he then added light soy sauce, dark soy sauce, cooking wine, and other seasonings, stir-frying for another two minutes to allow the lamb to fully absorb the flavors of these seasonings.

He poured in enough clean water, just enough to cover the lamb.

After bringing it to a boil over high heat...

a layer of fine scum floated on top of the pot, and he skimmed it off with a spoon.

Once it was all clean, he poured the prepared spices and the previously prepared caramel color into the pot, covering it with a lid, and then simmered over medium heat for fifty minutes.

During this time, Huang Jun was not idle; he began preparing other ingredients.

Besides the white radish, which pairs well with lamb and adds a refreshing taste, he also carefully selected wolfberries and red dates, intending to use food to nourish the body, especially in this cold weather. Eating more ingredients that nourish the blood and energy can make the body feel warm from the inside out.

While waiting for the red-braised lamb to slowly stew, he didn’t stop but turned to the preparation of another delicacy—sour soup dumplings.

Swiftly boiling a pot of clean water.

While waiting for the water to boil, he also began preparing the sour soup.

He took a small basin, placed washed dried seaweed and dried shrimp inside, poured in some mature vinegar, and then added a handful of finely chopped cilantro and green onion.

By this point, the water was boiling gurglingly, and he placed the dumplings one by one into the pot and covered it with a lid.

Meanwhile.

He added water three times.

Once the dumplings were cooked, he took them out and placed them in the prepared sour soup.

Once everything was ready, he brought the sour soup dumplings to the dining table, smiling, and said, "Everyone, come and eat. Brother Liu, turn on the TV in the dining room; the Spring Festival Gala is about to start. Having a New Year’s Eve dinner while watching the Spring Festival Gala is what makes it New Year."

Carrying a dish, Wen Xueqian responded, "Yes, yes, yes, having New Year’s Eve dinner with the Spring Festival Gala is a perfect match..."

And so, the New Year’s Eve dinner for three adults and three children began...