[Braised, a rather special technique in culinary skills, involves simmering cooked ingredients with broth over low heat after stir-frying, making the food tender and flavorful. The key to success in braised dishes is flipping the pot skillfully.]
Ha, the smile on Chen Mo's face slowly receded.
I was just casually thinking of a Yu cuisine dish to make, how did it suddenly become such a big deal?
Fortunately, the current Chen Mo is no longer the same as before, even if faced with a slightly more difficult dish, he would not retreat, just finding this kind of challenge more interesting.
Four large lamb ribs were placed in the bowl, with all the prepared ingredients added to the bowl.
The marination method was the same as before, using primarily traditional yet unique ingredients for marinating the lamb this time.
Scallions, ginger, and Sichuan peppercorns do not need much elaboration; this is the Hui people's method for reducing the mutton's gaminess when braising meat.
