Pan-fried lamb belly
Overview
During the Chinese New Year, I stay at home and eat barbecue. Now it is so convenient to make barbecue at home. There are various flavors of barbecue ingredients. You can buy them and marinate them. The grilled meat is very fragrant and it is very easy to make delicious barbecue. You can make delicious barbecue at home without any cooking skills. The spicy barbecue ingredients I used today just need to be put in proportion. The meat chosen is lamb brisket. In comparison, lamb brisket has tendons and fat, so it is a little difficult for novices to grill it directly, so the method I am sharing today is absolutely zero difficulty, and the meat is soft and rotten. The method is to boil first and then fry. The meat is cooked, marinated, and then fried. The outside is burnt and the inside is soft. The kitchen utensils are also very simple, which is a flat-bottomed frying pan. The cast iron one I used is relatively thick. If you don’t have one, an ordinary frying pan will also work.
Tags
Ingredients
Steps
-
Lamb brisket today.
-
There is no need to add too much seasoning, just add onion, ginger, water, turn down to low heat and simmer for 30-40 minutes until the meat is cooked. Cook for 40 minutes if you like it soft and chewy, or 30 minutes if you like it chewy.
-
Take out the cooked meat. The cooked meat I used is 300 grams.
-
Cut the meat into 5 mm thick slices.
-
Add 15 grams of marinade. Add 10 grams of rice wine or water.
-
Hold for a while to allow the marinade to fully absorb the flavor.
-
Cover with plastic wrap, refrigerate, and marinate for half a day to fully absorb the flavor.
-
I use a thick-bottomed cast iron frying pan. After the pan is hot, put a little cooking oil in it, add the marinated lamb belly, don't turn it in a hurry, and fry over medium heat for about 2 minutes.
-
Fry until one side is browned, flip over, and fry the other side until browned.
-
The fried lamb belly, although fried in a pan, still has a barbecue flavor.
