Lamb stewed by Tung-Pu

The taste, ardent and at the same time gentle, like a kiss, makes you fall in love with yourself! Tung Pu was a poet who worked during the Sun Dynasty. I have no idea what he did there, but the dish that was named after him is really a culinary sample from the field of high poetry. I wasn't joking in the pretentious announcement: this is an amazing flavor combination! A huge number of onions (of different varieties), ginger and pepper give the soup a sharpness, and a long multi-stage heat treatment contributes to an amazing softness. Perhaps the best recipe for lamb soup, I know. The consistency of the dish is aintopf, "between the first and second". The recipe is published in English from the words of Yi Yi Sun, the chef of a Muslim restaurant in Beijing.

Magnago

Recipe author

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Composition / ingredients

Servings:

Lamb (lean meat, I have a piece from the thigh)

750

Vegetable oil (for friting)

Potatoes

750

Carrots (I have red carrots, but this is absolutely not necessary, you can take any.)

Onion

Ginger

Pepper (if a pea - a teaspoon, if already ground - respectively, less)

Salt

0.5

Soy sauce

2.5

Sugar

White wine (dry sherry (aka sherry, aka dry port))

Leek

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 5 g

Fats 71 % 32 g

Carbohydrates 18 % 8 g

322 kcal

GI: 88 / 0 / 13

Step-by-step cooking

Cooking time: 3 h

Step 1:
Prepare the ingredients
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); potatoes with thin triangles; carrots with thin washers; onion rings; ginger plates; pepper in peas to the ceiling. Meanwhile, preheat the frying oil and preheat the oven to 180C.
Step 3:
Fry the meat for 5 minutes,
Step 4:
Dry in kitchen towels,
Step 5:
Transfer to a thick-walled fireproof oven dish, cover with onions and add all the seasonings (but only half of the wine, i.e. 3 spoons). Add boiling water so that the burnt was covered by 4 cm (it depends on the diameter of the pan, it took me a little more than 1.5 liters). Close the pan with a lid and put it in the oven for 2 hours at 180C. During this time, the contents of the pan should be mixed 2 times. I.e., you need to set a timer for 40 minutes.
Step 6:
Fry potatoes and carrots for 5 minutes, dry in kitchen towels
Step 7:
After 2 hours, put potatoes, carrots and sliced leeks in a saucepan, pour in the rest of the wine. Put in the oven at the same temperature for another 20 minutes, but now without a lid.