Tung Pu stewed lamb

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Prepare the ingredients

2. STEP 2

   

   Cut the meat into thin strips (remember that Chinese dishes are eaten with chopsticks, without using a knife, this regulates the size and shape of the pieces)

3. STEP 3

   

   Deep-fry the meat for 5 minutes

4. STEP 4

   

   dry in kitchen towels,

5. STEP 5

   

   transfer to a thick-walled fireproof dish for the oven, cover with onions and add all the seasonings (but only half the wine, i.e. 3 spoons). Add boiling water so that the contents are covered by 4 cm (this depends on the diameter of the pan, I needed a little more than 1.5 liters). Cover the pan with a lid and place in the oven for 2 hours at 180C. During this time, the contents of the pan should be stirred 2 times. Those. you need to set a timer for 40 minutes.

6. STEP 6

   

   Fry potatoes and carrots for 5 minutes, dry in kitchen towels

7. STEP 7

   

   After 2 hours, put potatoes, carrots and leeks cut into rings into the pan, pour in the rest of the wine. Place in the oven at the same temperature for another 20 minutes, but now without the lid.

Comments on the recipe

Shura

12.08.2023

4.6

Magician, everything is very well described and understandable, the influence of the east is really noticeable, which means they like lamb too! I have a large 2.5 liter clay pot with a lid, I think it’s quite acceptable to cook in it, maybe even tastier, everything will simmer and will keep the temperature of the finished dish for a long time, although this is not important, it’s very tasty when prepared, pleasant of course using chopsticks to stretch out the pleasure of eating this TUNG-PU, but in my family they will eat it our way, so that it flows down the mustache and into the mouth! Thank you, Mag, I pleased you with a new recipe!

Anahit

12.08.2023

4.5

Magnago and I really love lamb, although it has a specific smell, but when you add the appropriate products to it, it acquires an interesting taste. So in your recipe, such wonderful seasonings as ginger, soy sauce, wine, and two types of onions will give the dish a unique taste. If I prepare this Shura dish, that is, I will use chopsticks as required according to the recipe, although I don’t have them, but I have long toothpicks, so I’ll eat with them, and for one thing I’ll learn and eat with real ones in abundance. That’s why the Chinese are thin, they don’t have time to eat

Magnago

12.08.2023

4.8

Anahit, you're lucky there: lamb with flavor!!! On the contrary, I have to look for the smelly one with a specialist. In Europe, breeds have now been bred that have almost no specific smell - well, why the hell do I need such lamb, I ask? Without the smell, I would have eaten pork! You have to order rams of “old” breeds from a shepherd, specifically ones that have not yet been cast. That's why all the eggs are mine! No one takes them from the Germans.

Anahit

12.08.2023

5

Because the Germans do not understand anything about this. For that you are better off, there are no competitors, you will get more and more peace of mind

Shura

12.08.2023

4.5

We have also built pig farms where they raise meat pigs, without lard, the pig grows very quickly, has a lot of weight, but has no taste or smell of meat, the flesh is hard, it takes a long time to cook, the broth foams very much when cooking, but it is meaty))) Who allows such breeds to be raised? There is no use or pleasure from such meat.

Magnago

12.08.2023

5

As my husband calls these animals, “fitness pigs.” We are also suffering terribly: in Germany there is almost no normal pork. You can’t buy a piece of lard thicker than two fingers in my area, even to order from a butcher - they don’t exist, except in specialty farms and gourmet stores. We only have fun in Italy - they still understand a lot about DELICIOUS food products. I bring lard and lard from there. In general, I thought so - we almost never eat pork, except maybe smoked. And in raw - beef-lamb 50/50 somewhere. And all because of the “fitness pigs”. As this fashion took off, we immediately switched to other types of meat.

Irisha

12.08.2023

4.6

Natasha, the question immediately came to mind, is it possible to cook pork like this?? In my city you won’t find lamb during the day, but pork is most often homemade, so to speak a natural product with both lard and meat)) but I’ve never even tried lamb, they don’t breed it in the villages, and not in the city sell...